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Cassava
The cassava plant, also called tapioca, was brought to the Pacific
islands during the last century. Its roots have become a staple food in some
places. Many different varieties of the plant now grow in the region.
Because it is easy to grow and simple to prepare, cassava is becoming
a very popular food. The cassava plant is grown from cuttings taken from the
base of the stem. They can be planted at any time of the year.
Cassava grows best in light, sandy soil. However, it can also grow in
dry or poor soil where crops such as taro do not grow very well. About nine
months after planting, most varieties are ready for harvest.
After being dug up, the cassava roots begin to rot very quickly and
will stay fresh for only a few days. It is best to use cassava root soon after
harvest, or buy it in a small amounts and cook it immediately. Cassava should
never be eaten raw. The root contains a chemical called hydrocyanic acid,
which is poisonous. It should be peeled and washed thoroughly and cooked
for a long time.
Estimated Nutritional Values
Amount/Serving
% DV*
Amount/Serving
% DV*
Calories
170 kcal
1 Gm
9 % Carbohydrate
2 % Iron
38 Gm 13 %
5 Mg 28 %
Total Fat
Saturated Fat
Cholesterol
Sodium
0 Gm
0 % Calcium
0 % Vitamin A
0 % Vitamin C
8 %
127 Mg 13 %
0 Mg
7 IU
0 %
11 Gm
4 Gm
67.5 Mg 113 %
Protein
*Percent daily Values (DV) are based on a 2,000 calorie diet
Nutritional Values are based on 1 cup of cooked cassava
Milk:
0
Veg:
0
Fruit:
0
Bread:
2
Meat:
0
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