Cassava is a shrubby creature. Cassava has strong adaptability and is not strict with soil requirements. Cassava is also a kind of potato. Cassava is rich in starch and a little protein. The roots, stems and leaves of cassava all contain toxic substances, and fresh tubers are very toxic. Therefore, attention should be paid when eating cassava tubers.
Pay attention to prevent cassava poisoning when eating cassava at ordinary times. Before eating, you can peel cassava, soak potato meat with clear water to dissolve cyanosides, soak for about 6 days, and then you can remove 70% cyanosides, and then heat it to eat. The mineral elements such as magnesium, zinc and copper contained in cassava can play a good role in regulating heart rate and maintaining blood pressure, and the dietary fiber content of cassava is very low, but it can also play a certain role.
Cassava also contains a variety of vitamins, such as vitamin A, vitamin B, vitamin C, vitamin E, vitamin K and so on. Except for zinc in cassava, it can promote the development of intelligence. Cassava contains potassium, which plays an important role in maintaining blood pressure stability. Cassava can also be used as medicine, which plays an important role in detumescence and detoxification, and can be used for carbuncle, sore, swelling and pain, and traumatic injury.
Because cassava can also beautify and protect skin, improve eyesight and brighten hair, nourish yin and tonify deficiency, inhibit cancer and tumor, warm lung and benefit liver. Cassava has a high nutritional value. Cassava with persimmon should not be eaten, otherwise it will cause gastrointestinal bleeding or gastric ulcer. But if you want to eat cassava, you need to peel the potato meat with clear water, soak it for about 6 days to remove 70% cyanosides, and then heat it to cook it before you can eat it.