Understanding Cassava

Cassava is a plant that grows from the roots of the tree kettle plant.

According to Wikipedia, Cassava (Manihot esculenta) is a tropical and subtropical annual shrub of the tribe Euphorbiaceae. Its tubers are widely known as a carbohydrate-producing staple food and its leaves as vegetables.

Other names of cassava are, kettle, cassava, gadung and others based on the vernacular.

Manihot esculenta was first known in South America then developed in prehistoric times in Brazil and Paraguay, dating back approximately 10 thousand years. Modern forms of the species that have been cultivated can be found growing wild in southern Brazil. Although wild Manihot species are numerous, all cultivars of M. esculenta can be cultivated. However, archaeological evidence of cassava cultivation is actually found in the Mayan Indian culture, precisely in Mexico and El Salvador.

The classification of tree boiler plants is as follows:

Kingdom : Plantae or Plant
Division : Spermatophyta or seeded plants
Sub division : Angiosperms or closed-seeded
Class : Dicotyledoneae or two-piece seeds
Order : Euphorbiales
Family : Euphorbiaceae
Genus : Manihot
Species : Manihot utilissima Pohl.; Manihot esculenta Crantz sin.

 

Nutrients In Cassava

Cassava contains a variety of nutrients that the human body needs. At 100 grams of boiled cassava, there are calories, 98 percent of which come from carbohydrates, the rest comes from proteins and fats. In the same dose, cassava also contains fiber, vitamins and minerals.

The following is a list of nutritional content contained in 100 grams of cassava.

– Air: 61,4 gram

– Carbohydrates: 36.8 grams

– Energy: 154 calories

– Protein: 1,0 gram

– Fiber: 0.9 grams

– Fat: 0.3 grams

– Potassium: 394 milligrams

– Calcium: 77 milligrams

– Vitamin C: 31 milligrams

– Phosphorus: 24 milligrams

 

 

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