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Nutrition from cassava

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Cassava are nutritious foods, but few know the Nutrition from cassava. Today’s article https://nutritionfromfood.com will answer this.

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Information on cassava:

Cassava is 2-3 m high, leafy to many lobes, horizontal roots grow into cassava and accumulate starch, growth time of 6 to 12 months, some places up to 18 months, depending on varieties, crops planting and use purposes.

Currently, cassava is grown in over 100 tropical and subtropical countries and is home to more than 500 million people. In 2006 and 2007, world production of cassava was 226.34 million tons of fresh cassava compared with 2005/06 of 211.26 million tons and 1961 tons of 71.26 million tons. The countries with the highest cassava output are Nigeria (45.72 million tonnes), followed by Thailand (22.58 million tonnes) and Indonesia (19.92 million tonnes). The highest productivity was in India (31.43 tonnes / ha), followed by Thailand (21.09 tonnes / ha), compared with the world average of 12.16 tonnes / ha (FAO, 2008).

Nutrition from cassava

Nutrition from cassava

Fresh cassava has a dry matter content of 38-40%, starch 16-32%; Protein, fat, fiber and ash in 100g are respectively 0.8-2.5 g, 0.2-0.3 g, 1.1-1.7 g, 0.6-0.9 g; Mineral salts and vitamins in 100 g of cassava are 18.8-22.5 mg Ca, 22.5-25.4 mg P, 0.02 mg B1, 0.02 mg B2, 0.5 mg PP. In cassava, the content of amino acids is not balanced, arginine excess but lack of sulfur-containing amino acids. Nutritional composition varies depending on the variety, growing season, number of harvesting months after planting and analysis techniques. Cassava leaves in the dry material 100% contain sugar + starch 24.2%, protein 24%, fat 6%, fiber 11%, mineral 6.7%, bluethophylles 350 ppm. Protein of cassava leaf is quite adequate of essential amino acids, rich in lysine but lacking in methionine.

In leaves and cassava other than nutrients also contain a significant amount of toxins (HCN). Sweet cassava varieties have 80-110 mg HCN / kg of fresh leaves and 20-30 mg / kg of fresh cassava. Bitter cassava varieties contain 160-240 mg HCN / kg of fresh leaves and 60-150 mg / kg of fresh cassava. The toxic dose for an adult is 20 mg HCN, the lethal dose is 50 mg HCN per 50 kg body weight. Depending on varieties, cassava, roots, roots, soil conditions, cultivation mode, harvest time, HCN content varies. However, dipping, boiling, preliminarily drying, silage is a method that allows the removal of most HCN toxi.

Nutrition from cassava

Benefits fom cassava:

1. Good for the digestive system:

Wheat noodles provide plenty of fiber for the body. Your digestive tract works better when it is high in fiber. Consuming cassava regularly can prevent constipation, intestinal pain, flatulence and even rectal cancer.

2. Strengthen blood circulation:

Iron noodles. Your body needs iron to produce new blood cells, so eating regular noodles can prevent anemia and promote healthy, smooth circulation.

3. Contains a lot of folate:

Noodles contain a lot of folic acid and vitamin B complex. If you are taking a vitamin supplements, try replacing the noodles after consulting your doctor.

4. Healthy weight gain:

If you have the nickname “incense sticks”, actively eat the noodles. The reason for starchy noodles is that only one potato starch can supply you with starch for the day. Wheat noodles also contain no saturated fat and cholesterol, so there is nothing to worry about if you want to eat continuously for long periods of time to gain weight.

5. Improve bone health:

It may seem strange, but iron, calcium and vitamin K are also minerals that are abundant in noodles. These substances help to strengthen bones, prevent bone diseases such as osteoporosis, arthritis …

6. Note when eating cassava

Cassava poisoning occurs after ingestion of cassava that has not been properly processed and is a cause of death in children. A study conducted at HCMC Children’s Hospital showed that cassava poisoning accounted for 10% of food poisoning with a mortality rate of 16.7%.

Prevent:

– Cassava must be peeled off, cut off head and tail because these parts contain more toxic. Soak in water overnight, boil with plenty of water and open the lid when boiled. The purpose is to let the toxins dissolve by water and evaporate by steam.
– No cassava sprout, high yield cassava, long cassava, bitter cassava. These are very toxic.
– Not allow children to eat more cassava.
– Do not eat raw cassava roast or fry because the substance is not intact.

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