Exporting Cassava

Cassava Nutrition Concerns?

Cassava is native to Brazil and the tropical areas of the Americas. It’s widely grown all over Latin America and the Caribbean. It was, and still is, an essential root vegetable in the Caribbean diet.
It is used directly, made into a group of baked or gelatinized products or manufactured into glucose, dextrins and other products.
That’s a common ingredient in glutenfree baking. You may have seen cassava root in the produce section of your supermarket.

Benefits

  • Vitamins – The vitamin content of cassava leaves is comparable to that of carrots which are great for maintaining great health. Contains – Cassava leaves contain Vitamin C a powerful antioxidant for helping to prevent cardiovascular disease, strokes, and cancer. Also B Vitamins for good mood, vitality, and metabolism.

CASSAVA NUTRITION FACTS

Nutrition Facts

Serving Size 1 cup (206g)

Servings 1


Amount Per Serving
Calories 328
% Daily Value *
Total Fat 0.6g1%
Saturated Fat 0.2g1%
Trans Fat 0g
Cholesterol 0mg
Sodium 29mg2%
Potassium 558mg16%
Total Carbohydrate 78g26%
Dietary Fiber 3.7g15%
Sugars 3.5g
Protein 2.8g6%

Vitamin A 0%
Vitamin C 70%
Calcium 3%
Iron 3%
Vitamin D 0%
Vitamin B6 10%
Vitamin B12 0%
Magnesium 10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

Directions

Cassava
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HOW TO STORE

Yucca root (casava) can easily replace potatoes in soups and stews. Look for blemish-free tubers that are firm. Store in a cool, dark, dry place for up to one week. Peeled yuca root can be stored in water in the refrigerator or wrapped tightly and frozen for several months.

HOW DO YOU PEAL A CASSAVA

To peel, cut crosswise into 2- to 3-inch pieces. With a sharp paring knife, cut lengthwise through the bark and the pink skin under the bark. Place the knife under the skin to loosen it and pull off the skin and bark. Rinse the cassava and place in cold water so it doesn’t discolor.

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