Cassava

Cassava is classified as a root vegetable. She has several names, including just cassava without an ending with the letter "a". At home, some call it cassava.

It is most commonly 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 crop offers resistant starch in abundance. But there is one major drawback here.

Overdosing, especially when raw, can lead to serious food poisoning. Because of this, locals do not cook dishes based on it every day.

Distinctive features

Cassava came from South America. Now not only tourists know about this spicy root-type vegetable, but also fans of exotic ingredients for their dishes. 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, which is characteristic of some tropical regions. Thanks to this, cassava has already been named one of the most drought-resistant crops.

Americans prefer to call the plant yucca or Brazilian arrowroot. But for most Russian-speaking consumers who are interested in unusual cuisines of the world, she is familiar with the name of the indigenous inhabitants of the southern regions.

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

One of the most important advantages of using the presented miracle of nature is the almost complete absence of food allergies, which cannot be said about analogues. Only individual intolerance can be dangerous, but not a classic allergic reaction. This was made possible due to the absence of gluten, which is poorly tolerated by allergy sufferers.

A bunch of benefits

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

If you consume tapioca on a regular basis, you can get a powerful preventive shield against the development of:

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

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

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

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

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

You should also be careful about the long-term intake of raw materials that are not particularly pure. Inaccuracy can lead to ambilyopia, ataxia. Close attention should be paid to children, since the effect of the vegetable on them is more pronounced, up to the onset of paralysis.

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

Preparation

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

If the body needs a special exotic, you can taste the leaves, which:

  • first cut;
  • sending into boiling water;
  • immersed 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 have been boiled. It must be diluted with plain water or fruit juice. The resulting solution is advised by the sages to drink 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 familiar foods. B17 is the main guard against the development of oncological neoplasms.

But if you don’t feel like messing with the root crop at all, you can go the alternative way - buy tapioca. Unusual white starchy balls become dark in color after cooking. At the end of cooking, they are sprinkled with powdered sugar on top, eating for dessert. Ordinary people can recognize them in an ordinary cup of bubble tea.

By observing the rules of precaution, everyone can enjoy an unfamiliar, but very nutritious supplement.