Cassava

Cassava root have played a significant role in the diets and economies of many cultures. They provide a valuable source of carbohydrates and have versatile culinary uses, making them an important food resource for many communities. Cassava roots can be prepared and consumed in various ways. They can be boiled, steamed, fried, or roasted. The roots can also be processed into flour, starch, or other products for use in baking, cooking, or as a thickening agent. Cassava is used in a wide range of dishes, including stews, soups, casseroles, and desserts.

growing conditions

Water

Cassava requires regular watering, especially during dry periods. It is moderately drought-tolerant but performs best with consistent moisture. However, excessive waterlogging can lead to root rot and other diseases, so proper drainage is important.

Soil

Cassava prefers well-drained soils with a pH range of 5.5 to 6.5. It can grow in a variety of soil types, including sandy, loamy, and clay soils. The soil should be fertile, rich in organic matter, and have good water-holding capacity.

Fertilization

Cassava benefits from the application of organic matter or balanced fertilizers. Fertilizer requirements can vary depending on the soil fertility and specific nutrient deficiencies observed.

Sunlight

Cassava requires full sun exposure for optimal growth. It typically needs at least six to eight hours of direct sunlight per day.

Nutritional facts(100 gm)

  • Calories 160
  • Dietary fiber 1.8 grams
  • Fat 0.3 grams
  • Sugar 1.7 gm
  • Calcium: 16 milligrams
  • Iron: 0.27 milligrams
  • Magnesium: 21 milligrams
  • Protein 1.4 gm
  • Potassium 200 gm
  • Vitamin C: 20.6 milligrams (34% of the daily recommended intake)
  • Thiamine (Vitamin B1): 0.087 milligrams (6% of the daily recommended intake)
  • Folate (Vitamin B9): 27 micrograms (7% of the daily recommended intake)

Benifits

Provides essential vitamins:
Cassava contains significant amounts of vitamin C, which is an antioxidant that helps protect the body against free radicals and supports the immune system. It also contains small amounts of thiamine (vitamin B1) and folate (vitamin B9), which are important for energy production, brain function, and cell growth.
Contains minerals:
Cassava contains minerals like calcium, iron, and magnesium, albeit in relatively small amounts. These minerals play essential roles in various bodily functions, including bone health, oxygen transport, and muscle function.
Rich in carbohydrates:
Cassava is a good source of carbohydrates, providing energy for the body. It can be an important staple food, especially in areas where other food sources are limited.
Good source of fiber:
Although cassava is not exceptionally high in fiber, it does contain some dietary fiber, which can support digestive health and help regulate bowel movements.
Versatile culinary uses:
Cassava can be prepared in various ways, including boiling, steaming, frying, or baking. It can be used in both sweet and savory dishes, making it a versatile ingredient in different cuisines.
Gluten-free alternative:
Cassava is naturally gluten-free, making it a suitable option for individuals with gluten intolerance or those following a gluten-free diet.