Cassava, also known as yuca or manioc, is a starchy root vegetable native to South America and widely cultivated in tropical and subtropical regions, including Nigeria. It serves as a staple food for millions due to its adaptability to diverse climates and soils.

Nutritional Profile:

• Cassava is primarily composed of carbohydrates, making it a significant energy source. It contains essential nutrients such as vitamin C, potassium, and most B-vitamins (excluding B12). However, it is low in protein and fat.



Health Benefits:

• Energy Supply: The high carbohydrate content in cassava provides a quick and substantial energy source, beneficial for individuals with high energy demands.


• Digestive Health: Cassava contains resistant starch, which functions similarly to soluble fiber. This resistant starch supports gut health by promoting the growth of beneficial bacteria and aids in blood sugar management.


• Immune Support and Skin Health: The vitamin C in cassava enhances immune function and stimulates collagen production, which is vital for skin, bone, and joint health.


• Heart Health: Regular consumption of cassava can help manage cholesterol levels, thereby reducing the risk of heart diseases.

Preparation and Safety:



• It's crucial to note that raw cassava contains naturally occurring cyanogenic glycosides, which can release cyanide and are toxic if consumed improperly. To ensure safety, cassava must be peeled, thoroughly cooked, and not eaten raw.


• In Nigeria, cassava is transformed into various traditional dishes such as garri, fufu, and tapioca, highlighting its versatility and cultural significance.


• In summary, when properly prepared, cassava is a valuable source of energy and essential nutrients, contributing to various health benefits.