Introduction:
The South American root is also called "tropical potato". The reddish-brown and inside white root tuber is starchy and tastes neutral to sweetish.
Use/Preparation:
Cassava is processed in a similar way to the potato. It can be fried, boiled, roasted or baked. It is poisonous when raw. Because of its high starch content, cassava is suitable for thickening sauces and dishes. Cassava flour mimics the consistency and properties of conventional flour very well and can be used like any gluten-containing flour.
Health:
Cassava contains vitamin C and is rich in magnesium and manganese. Cassava flour is a good alternative to conventional flour. It is gluten-free and can be used in cases of grain and gluten intolerance.
Alternatives:
Potato or, a nutty alternative with similar properties - the Jerusalem artichoke, are suitable starchy alternatives.
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| Average nutritional values | per 100 g |
|---|---|
| Energy (kcal/kJ) | 160/667 |
| Fat | 0,3 g |
| Healthy fatty acids | 0,1 g |
| Carbohydrates | 38,1 g |
| Sugar | 1,7 g |
| Protein | 1,4 g |
| Salt | 0 g |
