There is an extensive list of reasons why cassava is good for you to eat, as a balanced part of your overall diet.

Traditional dishes in many Asian, African and Caribbean countries include cassava as one of the more common vegetables used in their cuisines. In these regions, cassava is in high demand, and, much like plantains, it is grown in mass quantities on large plantations. This provides not only locally favored foods ingredients, but a healthy export business to help fuel the economies.

Cassava Plantation (Photo Attributed to Author: Judgefloro)

Cassava Plant (Photo Attributed to Author: Willy Ochayaus)

Cassava (also called Yucca) is in the same family as other tropical root vegetables, like yams and taro, and is also related to the potato. Cassava thrives in fertile, moist, well-drained tropical soils. A perennial plant, it will, when mature, achieve heights ranging from about 3 to 5 feet.

Much like growing sugar cane, cut-stem sections are planted just under the surface of the cultivation fields. Newly planted cassava plants will produce the first harvest after about 8 to 10 months. Its elongated, globular roots (tubers) grow downward and deep (anywhere from 2 to 4 feet) in a radial pattern from the bottom end of the stem.

Cassava Tubers (Photo Attributed to Author: Thamizhpparithi Maari)

Depending on the type of cultivar, each mature tuber will weigh anywhere from one to several pounds. The tubers are brown-gray and have rough, woody-textured, tough skins. The inside of the tuber is bright white. This white “flesh” is a starchy, slightly sweet substance, and is what you eat. However, the cassava should only be eaten after cooking – for reasons that will be explained a little later on in this article.

But enough on background. Let’s get into the main topic at hand, and find out-

Why Cassava is Good For You

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