Description
Fresh cassava is a starchy tropical root tuber enveloped in a tough brown bark, boasting a dense, white or yellowish flesh that serves as a vital caloric staple for millions worldwide. Because raw cassava contains natural cyanogenic compounds, it requires thorough peeling and cooking—such as boiling, roasting, or frying—to become completely safe and palatable. Providing about 160 kcal and 38 grams of carbohydrates per 100 grams, it offers a deeply satisfying, nutrient-rich, and naturally gluten-free alternative to potatoes.
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