Cassava

1. Distinctive features
2. Heap of benefits
3. Preparatory stage
4. Things to know (Q&A)

Cassava belongs to the category of root vegetables. She has several names, including just cassava without an ending with the letter "a". At home, some call it cassava.

It is most often found in developing countries. Local residents use it as one of the main storehouses of nutrients. This is explained by the fact that the root vegetable offers resistant starch in abundance. But there is one significant drawback here.

If you go too far with the dosage, especially raw, you can face serious food poisoning. Because of this, the locals do not prepare food based on it every day.

Distinctive features

Cassava came from South America. Now, not only tourists but also fans of exotic ingredients for their dishes know about this spicy vegetable of the root type. Due to the large amount of carbohydrates, it is often used for the main diet, but only after heat treatment.

The main feature of the tubers is the ability to adapt to the terrible drought that is characteristic of some tropical regions. Thanks to this, cassava has already been called one of the most drought-resistant crops.

• Distinctive features
• Heap of benefits
• Preparatory stage

Americans prefer to call the plant yucca or Brazilian arrowroot. But the majority of Russian-speaking consumers interested in the unusual cuisines of the world are familiar with it under the name of the indigenous inhabitants of the southern regions.

Despite the fact that it is allowed to use different parts of the representative of the flora, more often eaters are limited to the underground part. Moreover, it is distinguished by really good versatility, since it is used not only just cooked. Cassava with fish is a common dish on the table of the indigenous tribes of the tropical regions. There are even craftsmen who use it for flour, from which nutritious cakes, crackers, and bread are baked. Groats from starch of the South American plant are in demand. It was this spine that became the basis for the creation of tapioca.

One of the most important advantages of using the presented miracle of nature is called the almost complete absence of food allergies, which cannot be said about analogues. The danger can only be an individual intolerance, but not a classic allergic reaction. This is made possible by the lack of gluten, which allergy sufferers do not tolerate well.

Heap of benefits

World scientists have recently completed a series of scientific experiments, during which they studied the effect of plant components on the prevention of the development of cancer.

If tapioca is consumed on a regular basis, then you can get a powerful preventive shield against development:

• diabetes mellitus;
• problems with blood circulation;
• destabilizing red blood cells;
• imbalance of fluid in the body;
• high cholesterol;
• destructive processes for bone tissue.

Thanks to its rich energy composition, it will even be possible to reduce the possible risks of birth defects.

Those who constantly suffer from improper digestion, or want to pre-engage in the prevention of Alzheimer's disease, will like this exotic addition to the table. It does not hurt to include cassava in the diet for patients suspected of having problems with the functioning of the heart muscle.

But the most amazing effect can be safely called weight gain, when traditional therapy is no longer able to cope. There are also recipes passed down from generation to generation, with the help of which properly prepared cassava will fight for the health of the gallbladder, colon and even the prostate gland.

But against the backdrop of numerous positive aspects, there are several potential disadvantages, among which the danger of becoming a victim of hydrocyanic acid appears. Such a threat extends exclusively to those eaters who have eaten too much raw root in one go.

You should also be careful about long-term intake of not particularly pure raw materials. Inaccuracy can lead to ambiopia, ataxia. Close attention should be paid to children, since the influence of the vegetable on them is manifested brighter, right up to the onset of paralysis.

There are several varieties of varieties among the plant, some of which have strong laxative properties, which are "stored" in the seeds.

Preparatory stage

To minimize the risks of accidental cyanide poisoning, you need to properly prepare the fruit before use. To do this, you will need not only to rid the root of the top layer, but also to cut it into pieces. It will be useful to soak them first in cold water, and only then send them to cook. You can conduct an experiment by crushing pre-prepared cubes, sending them to dry for subsequent winter use.

If the body requires a special exoticism, you can taste the leaves, which:

• cut first;
• sending to boiling water;
• dipped in ice water;
• repeat the procedure.

As soon as the workpiece seems ready, it is put into storage in the refrigerator, leaving it there for several hours.

It is very important not to throw away the liquid in which the leaves were cooked. It needs to be diluted with plain water or fruit juice. The sages advise drinking the resulting solution every morning in order to replenish the depleted body with vitamin B17. It is quite difficult to find it in such a high concentration among other common food products. B17 is the main guard against the development of oncological neoplasms.

But if you don't want to mess with the root crop at all, you can go the alternative way - buy tapioca. The unusual white starchy balls become dark in color after cooking. At the end of cooking, sprinkle them with powdered sugar on top, eating for dessert. Commoners can recognize them in a regular bubble tea cup.

Observing the precautionary rules, everyone will be able to enjoy an unfamiliar, but very nutritious supplement.

Things to know (Q&A)