Ingredient
Cassava root
What is Cassava root?
Cassava root is a starchy tuber native to South America and a staple food in many tropical regions. It is primarily composed of carbohydrates and is harvested for its edible starchy extract.
Cassava is used for its high starch content, which makes it a valuable source of carbohydrates. It is often processed into flour or chips, which are used in a variety of food products. The health evidence is generally neutral, as it is a basic source of energy but provides limited other nutrients and must be prepared correctly to remove natural cyanogenic glycosides, which can be toxic if consumed raw or improperly prepared.
When you see cassava root on a label, it's typically there for its carbohydrate content and texture. It's common in gluten-free products and those catering to dietary restrictions.
Commonly found in: gluten-free breads, tapioca pudding, snack chips, cassava flour, ethnic dishes, animal feeds
What to watch
- Cassava root contains natural cyanogenic glycosides that can be toxic if eaten raw.
Benefits
- Cassava is a rich source of carbohydrates, making it a good energy supplier.
Cassava root is generally recognized as safe when properly processed and consumed in typical amounts.
Research indicates that while cassava is a significant energy source, it lacks in essential nutrients and has risks if improperly prepared.
Cassava root is plant-based and typically considered vegan.
Sources: Cassava: A Staple Food with Multiple Benefits and Risks
Scout's take
Cassava root is a starchy tuber that provides a good source of carbohydrates. It is minimally processed and retains its natural nutrients. As a gluten-free alternative, it is suitable for those with gluten sensitivities.
Found in 1 product
Scan any product to see every ingredient explained — and healthier swaps.
Download on theApp Store GET IT ONGoogle Play