Cassava
Cassava
Cassava (/kəˈsɑːvə/), also known as manioc or yuca, is a root vegetable that is native to South America. It is scientifically known as Manihot esculenta.
Etymology
The term "cassava" is derived from the Taino word cazabi, which was borrowed by the Spanish cazabe and then into Portuguese and English. The name Manihot is derived from the Brazilian Tupi-Guarani manioc.
Description
Cassava is a perennial shrub that can grow up to 4 meters in height. It has a tuberous root system with starchy tubers, which are the main edible part of the plant. The leaves are palmately lobed with 5-7 lobes.
Cultivation
Cassava is a tropical plant that requires a warm climate with plenty of rainfall. It is drought-resistant and can grow in poor soils. It is propagated by cutting the stem into sections and planting them directly into the ground.
Uses
Cassava is a major source of carbohydrates in the tropics. The roots are processed into a variety of products including flour, starch, tapioca, and garri. The leaves are also edible and are used as a vegetable in some cultures.
Health and Nutrition
Cassava is rich in carbohydrates, particularly starch. It is a good source of vitamin C, thiamine, riboflavin, and niacin. However, cassava must be properly cooked to remove toxic compounds such as cyanogenic glycosides.
Related Terms
- Tapioca: A starch extracted from cassava root.
- Garri: A popular West African food made from cassava tubers.
- Manioc: Another name for cassava, especially in French and Portuguese speaking regions.
External links
- Medical encyclopedia article on Cassava
- Wikipedia's article - Cassava
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