Cassava Root is Rich in Vitamin C, but Don’t Eat it Raw. Here’s How to Cook With It

Cassava root, also known as yuca, Brazilian arrowroot, and manioc, is a staple food for millions worldwide. While rich in vitamin C and beneficial when cooked properly, consuming it raw can lead to cyanide poisoning. The root is high in resistant starch and vitamin C, but it is important to peel and cook it thoroughly to avoid cyanide poisoning.

To prepare cassava root, it should be peeled, soaked in water to reduce toxic chemicals, and cooked through by boiling, frying, or baking. Boiling is the healthiest cooking method and retains the most vitamin C. Cassava can also be processed into flour or tapioca. Various recipes such as cassava fries, mashed cassava with corn and peas, and cassava bacon offer tasty ways to enjoy this nutritious root vegetable.