Monday, November 8, 2010


Yuca, als known as cassava or manioc, is the root of the cassave plant, not to be confused with the ornamental yucca. The root vegetable, high in starch and calcium, is a dietary staple in many countries in Asia, Africa, Latin America and the Caribbean, much like our potatoes. The high starch content also allows its use as flour for bread and pastries. The root can be fried, boiled or steamed, and contains a high amount of Vitamin C.

The root itself contains significant amounts of cyanide so do not eat it raw. Boiling, frying or steaming the vegetable will eliminate the poison.

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