Manihot esculenta

Occurrence

Tropical America. Central, South America and the Caribbean.

Historical Background

Yuca is an extremely important plant for indigenous peoples of Central, South America and the Caribbean. It is one of the main foods they consume and forms part of their ceremonial rituals. The Manihot root is said to originate from the Amazon. In many Amazonian and Caribbean tribes, indigenous women are in charge of growing yuca in their chagras or conucos (plots of land).

Nutritional values

Yuca is high in fiber, rich in vitamins A, C,K, B1, B2, and B5. Contains calcium, zinc, magnesium, potassium, and antioxidants.

Because of its high content in carbohydrates and fiber, yuca is considered the base of diets for many, it satiates hunger fast and gives people energy.

Two different types of yuca are called "sweet yuca" and "bitter yuca", sweet yuca is the one found in stores and it is safe to consume after it is cooked. Bitter yuca requires more washing, pressing and grating to remove harmful toxins.

Medicinal uses

It is used for digestive problems, builds the immune system. The extract of boiled yuca is used for allergies or irritation of the skin. Promotes regulation of heart rate. Great for celiacs because of its low content in gluten and high content in fiber.

Toxicity

Yuca can be deadly if not cooked well due to its high levels of cyanide, these toxins disappear when cooked. Yuca can be fried, toasted, boiled, etc. Avoid eating the yuca if it is hard, raw, or tastes/smells bad.

Fresh root must be consumed within a short period of time due to its high content in starch it decomposes faster.

"Manihot esculenta (Cassava or Manioc) - cultivated" by Arthur Chapman is marked with CC BY-NC-SA