Benefits Of Cassava For The Body Of The Nutrition Content
Cassava is native to Brazil and Paraguay, a staple food in Indonesia and Thailand, as well as parts of Africa. Its roots serve as an excellent starch source. Cassava provides the energy needed as fuel, as an active lifestyle.
Adding cassava in your daily diet, can offer health benefits because of the content of vitamins, minerals and fiber. but cassava is only consumed after cooking to avoid exposure to toxins. Here are some healthy content on cassava:
• Fiber
• Magnesium and copper
• Vitamin C and Folate
• Saponin
• Gluten Free
Also Read : 4 Benefits of Papaya Leaf For Cancer Treatment
Benefits of Cassava Nutrients Per 206 g
Calories 330 (1382 kj)
• carbohydrate 317 (1327 kj)
• fat 4.8 (20.1 kj)
• protein 7.8 (32.7 kj)
NOTE: KJ (koli joules)
• Threonine 57.7 mg
• Isoleucine 55.6 mg
• Leucine 80.4mg
• License 90.6 mg
• Methionine 22.7 mg
• Cystine 57.7 mg
• Phenylalanine 53.6 mg
• Tyrosine 35.0 mg
• Valin 72.1 mg
• Arginine282 mg
• Histidine 41.2 mg
• Alanine 78.3 mg
• Aspartic acid 163 mg
• Glutamic acid 424 mg
• Glycine 57.7 mg
• Proline 68.0 mg
• Serine 68.0 mg
• 3.7g Food Fiber (15%)
• 3.5g Sugar
• Retinol 2.1 mcg
• Beta Carotene 16.5 mcg
• Vitamin C 42.4 mg (71%)
• Vitamin K 3.9 mcg (5%)
• Thiamin 0.2 mg (12%)
• Riboflavin 0.1 mg (6%)
• Niacin 1.8 mg (9%)
• Vitamin B6 0.2 mg (9%)
• Folate 55.6 mcg (14%)
• Folic Food 55.6 mcg
• Folic acid 0.0 mcg
• Folate Assets Equivalent 55.6 mcg
• Vitamin B12 0.0 mcg (0%)
• Pantothenic acid 0.2 mg (2%)
• Choline 48.8 mg
• Iron 0.6 mg (3%)
• Magnesium 43.3 mg (11%)
• Phosphorus 55.6 mg (6%)
• Potassium 558 mg (16%)
• Sodium 28.8 mg (1%)
• Zinc 0.7 mg (5%)
• Copper 0.2 mg (10%)
• Manganese 0.8 mg (40%)
• Selenium 1.4 mcg (2%)
• Lowered the bad cholesterol levels in the blood
• Reduces triglyceride levels and becomes a good source of fiber
• Reduce the risk of heart disease
• Reduce the risk of stroke
• Reduce the risk of colon cancer
• Helps control diabetes (with cassava notes processed by steamed or boiled).
• Heals water fleas
In general, the cyanide content is much higher in the outer skin. Peeling cassava will reduce cyanide content including sun-drying and soaking. Then proceed with boiling cassava with vinegar salt water. Evaporation of these compounds will make cassava safe for human consumption.
Adding cassava in your daily diet, can offer health benefits because of the content of vitamins, minerals and fiber. but cassava is only consumed after cooking to avoid exposure to toxins. Here are some healthy content on cassava:
• Fiber
• Magnesium and copper
• Vitamin C and Folate
• Saponin
• Gluten Free
Also Read : 4 Benefits of Papaya Leaf For Cancer Treatment
Benefits of Cassava Nutrients Per 206 g
Calories 330 (1382 kj)
• carbohydrate 317 (1327 kj)
• fat 4.8 (20.1 kj)
• protein 7.8 (32.7 kj)
NOTE: KJ (koli joules)
Protein 2.8 g (6%)
• Tryptophan 39.1 mg• Threonine 57.7 mg
• Isoleucine 55.6 mg
• Leucine 80.4mg
• License 90.6 mg
• Methionine 22.7 mg
• Cystine 57.7 mg
• Phenylalanine 53.6 mg
• Tyrosine 35.0 mg
• Valin 72.1 mg
• Arginine282 mg
• Histidine 41.2 mg
• Alanine 78.3 mg
• Aspartic acid 163 mg
• Glutamic acid 424 mg
• Glycine 57.7 mg
• Proline 68.0 mg
• Serine 68.0 mg
Carbohydrate
• Total Carbohydrate 78.4g (26%)• 3.7g Food Fiber (15%)
• 3.5g Sugar
Vitamin
• Vitamin A 26.8 IU (1%)• Retinol 2.1 mcg
• Beta Carotene 16.5 mcg
• Vitamin C 42.4 mg (71%)
• Vitamin K 3.9 mcg (5%)
• Thiamin 0.2 mg (12%)
• Riboflavin 0.1 mg (6%)
• Niacin 1.8 mg (9%)
• Vitamin B6 0.2 mg (9%)
• Folate 55.6 mcg (14%)
• Folic Food 55.6 mcg
• Folic acid 0.0 mcg
• Folate Assets Equivalent 55.6 mcg
• Vitamin B12 0.0 mcg (0%)
• Pantothenic acid 0.2 mg (2%)
• Choline 48.8 mg
Mineral
• Calcium 33.0 mg (3%)• Iron 0.6 mg (3%)
• Magnesium 43.3 mg (11%)
• Phosphorus 55.6 mg (6%)
• Potassium 558 mg (16%)
• Sodium 28.8 mg (1%)
• Zinc 0.7 mg (5%)
• Copper 0.2 mg (10%)
• Manganese 0.8 mg (40%)
• Selenium 1.4 mcg (2%)
Benefits of Cassava For Body
Good cassava content can make it feasible to be consumed regularly. Some of them have benefits to support the health of the body, as below:- Cassava contains almost twice as many calories as the benefits of potatoes , perhaps one of the highest for any starch-rich tuber. 100 grams of cassava provides 160 calories. Calories are mainly from sucrose, making up most of these tubers accounting for more than 69% of the total sugar. The sugar of other amylose complexes is the main carbohydrate source (16-17%).
- Cassava is very low in fat compared to cereals or beans. However, it has more protein than other tropical food sources such as the benefits of sweet potatoes, potatoes and bananas.
- As in roots and other tubers, cassava is also free of gluten. Starchy food, widely used in special food preparations for celiac disease patients.
- In addition to cassava, the tender young leaves are a source of protein and vitamin K. Vitamin K-has a potential role in building bone mass by promoting osteotrophic activity in bone. It has also formed a role in the treatment of Alzheimer's disease patients by limiting nerve damage in the brain.
- Cassava is a moderate source of some valuable B-complex vitamin groups. Such as folate, thiamin, pyridoxine (vitamin B-6), riboflavin, and pantothenic acid.
- Cassava is one of the main sources of some important minerals such as zinc, magnesium, copper, iron, and manganese. In addition, cassava also has a sufficient amount of potassium (271 mg per 100g or 6% of RDA). Potassium is an important component of cells and body fluids that help regulate heart rate and blood pressure.
Benefits Of Cassava For Health
A study as reported by Affleap shows the benefits of cassava as:• Lowered the bad cholesterol levels in the blood
• Reduces triglyceride levels and becomes a good source of fiber
• Reduce the risk of heart disease
• Reduce the risk of stroke
• Reduce the risk of colon cancer
• Helps control diabetes (with cassava notes processed by steamed or boiled).
• Heals water fleas
Health Risks On Cassava
Cassava contains natural toxic root cyanogenic, linamarin glycoside compound and methyl linamarin. Therefore, the consumption of raw cassava can be cyanide poisoning with symptoms of vomiting, nausea, dizziness, abdominal pain, headache, and death.In general, the cyanide content is much higher in the outer skin. Peeling cassava will reduce cyanide content including sun-drying and soaking. Then proceed with boiling cassava with vinegar salt water. Evaporation of these compounds will make cassava safe for human consumption.