Cassava, also known as yucca or manioc, is the third largest source of carbohydrates in the world and is a staple food for more than 500 million people. Among crop plants, the cassava plant provides the highest yield of food energy per cultivated area per day, next to sugarcane.
Lesser known foods such as cassava are not so much considered for snacks but there are more reasons why you should think otherwise.
Cassava root is very rich in starch and contains significant amounts of calcium, dietary fiber, iron, manganese, phosphorus, potassium, vitamin b6 and vitamin C.
Dietary fiber has been associated with lowering the risk of cardiovascular diseases, colon cancer, and helping control diabetes.
A recent study conducted in the Philippines (one of the countries where cassava is an important crop) looked into the effects of root crops and legumes in lowering cholesterol levels among humans with moderately-raised cholesterol levels.
The study showed that cassava significantly decreased total cholesterol levels, decreased low density lipoprotein (LDL) cholesterol (considered as “bad” cholesterol), and may help lower triglyceride levels due to its high total dietary fiber content.
Other studies show that cassava may help support the nervous system and help alleviate stress, anxiety and irritable bowel syndrome.
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