Cassava should not be eaten with persimmon, and eating it at the same time will cause gastrointestinal bleeding or gastric ulcer. In order to prevent cassava poisoning, peel cassava before eating, soak potato meat with clear water to dissolve cyanosides. Generally, soaking for about 6 days can remove 70% of cyanosides, then heating and cooking before eating.

Like cassava, there are two kinds of almonds: sweet almond and bitter almond. Bitter almonds can also be eaten after processing and detoxification, but they also contain a small amount of toxins. Eating bitter almonds while eating cassava may enhance toxicity due to the mixing of toxins, leading to poisoning.

The toxic substance contained in cassava is linseed picroside. If eaten raw, the reason is that linseed picroside or linseed picrosidase will produce free hydrocyanic acid after being hydrolyzed by gastric acid, causing human poisoning.

Precautions for eating cassava cassava contains toxins and needs to be soaked in advance to minimize toxins. Cassava must be cooked thoroughly before eating. Neither sweet nor bitter cassava can be eaten in large quantities to avoid obesity.

reference data

Cassava. Yangshengtang [reference time 20 18-5-2]