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Cassava Health Benefits

The cassava is a perennial plant that grows best under tropical, moist, fertile, well-drained soils. Completely grown plant reaches to a height of about 2-4 m. Each tuber weighs one to several pounds depending up on the cultivar type and feature gray-brown, rough woody textured skin.

 

Young tender cassava (yucca) leaves are a good source of dietary proteins and vitamin K.

 

Vitamin-K has a potential role in bone mass building by promoting osteotrophic activity in the bones. It also has established role in the treatment of Alzheimer’s disease patients by limiting neuronal damage in the brain.

 

Cassava is a good source of minerals such as calcium, phosphorus, manganese, iron and potassium. These minerals are necessary for proper development, growth and function of your body’s tissues.

 

Cassava contains high amounts of dietary fiber, which can help prevent constipation.

 

According to various researches, fiber also helps you lose weight as it promotes lasting satiety. It may also help reduce your unhealthy cholesterol levels, which lowers the risk of cardiovascular diseases.

 

If you are suffering from diabetes, eating fiber-rich cassava may help lower your blood sugar levels. The leaves are an excellent source of vitamin K, which promotes cell growth and bone mineralization.

 

The root supplies almost 20 percent of the recommended daily allowance of carbs, double that of potatoes, making this vegetable a healthy addition to your weight loss program.

 

Cassava contains small quantities of cyanide and should never be eaten raw. If eaten raw, the natural toxicity of this plant can cause abdominal pains, nausea, and death.

 

It’s worth noting, however, the cyanide level is much higher in the skin than in the rest of the plant. But, nevertheless, it is a very good vegetable to have as a part of your meal.

 

Cassava is a safe and a healthy alternative to the culprit protein of celiac disease. Cassava flour is a fantastic substitute for, wheat, barley, rye, and oats alike.

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