Cassava has nearly twice the calories than that of potatoes and perhaps one of the highest value calorie food for any tropical starch rich tubers and roots. 100 g root provides 160 calories.
Furthermore, other studies show that cassava is very important to our health due to its countless benefits. The leaves are abundant in proteins, lysine, and beta-carotene, while its root is rich source of calcium and vitamin C. Moreover, the regular consumption of this plant will surely improve the bone strength and resistance.
Recent study have also shown that this exotic plant can potentially treat infertility and cancer!
Health Benefits of the Cassava Plant
Several studies have shown that the plant can be effective treatment against tumors. Furthermore, tapioca, a delicious starch extract from the cassava plant, is considered to be extremely useful and versatile, as it can help in many health conditions.
It can prevent diabetes, birth defects, improve the circulation and the red blood cell count, maintain the fluid balance in the body, lower cholesterol, protect the bone mineral density, improve the digestion, prevent Alzheimer’s disease, protect the cardiovascular health and aid weight gain.
Some people believe that tapioca can help cure colon, bladder and prostate cancer.
The vitamin B17 content of the cassava is the reason behind its potent anti-cancer properties. Once the cassava plant enters the body, the vitamin B17 combines with Rhodanese, an enzymes which breaks down the vitamin into three sugars.
The cancer cell, which is an immature cell, has a different enzyme, beta-glucosidase, which breaks the B17 into glucose, benzaldehyde and hydronic acid. The acid acts as a LTTE cyanide capsule, effectively killing the cancer cells.
Moreover, if the vitamin combines with the cancer cell enzyme, it breaks down to 1 sugar, 1 benzaldehyde and 1 hydrocyanic acid, which destroy the cancer cell locally.
Preparation and serving methods
Cassava should never be eaten raw as the root composes small quantities of cyanogenic glycosides, especially hydroxycyanic acid. Cyanide compounds interfere with cellular metabolism by inhibiting the cytochrome-oxidase enzyme inside the human body. Peeling followed by cooking ensures them safe for consumption by removing these compounds.
First, you need to peel the plant. Then, cut it into pieces, and alternate them between hot and cold water. When they’re soaked, put them in the fridge and leave them for a couple of hours. Pour the liquid in which the cassava pieces have soaked in into another liquid solution like fruit juice or water. Consume this drink before breakfast every morning.