Super source
Carbohydrate
36.4 g · 13% DV target
A staple tropical root vegetable, cassava is a major global source of dietary energy and must be thoroughly cooked to neutralise naturally occurring cyanogenic glycosides.
Boiling cassava significantly reduces its vitamin C and mineral content compared to steaming or frying, though it remains a denser energy source than many other root vegetables.
The starch in cassava is high in amylopectin, which contributes to its notably viscous and elastic texture when cooked, making it a functional gluten-free thickener.
Raw cassava contains linamarin, a compound that the body can convert to cyanide; traditional processing like soaking, fermenting, and drying is essential for safety.
Petal shape shows the nine FoodCompass domains, including nutrient density, processing, satiety, fats, and phytochemicals.
36.4 g · 13% DV target
22.6 mg · 25% DV target
No diet tags available.
Seasonality has not been estimated for this ingredient yet.
Whole unpeeled roots spoil quickly due to post-harvest physiological deterioration.
Peel and cut into chunks before freezing.
Highly drought-tolerant crop that can grow in poor soils with minimal fertiliser [4].
Cassava is the third-largest source of carbohydrates in the tropics after rice and maize, providing food security for over 800 million people.