The cassava root is long and tapered, with a firm, homogeneous flesh encased in a detachable rind, about 1mm thick, rough and brown on the outside. Commercial varieties can be 5 to 10 cm in diameter at the top, and around 15 cm to 30 cm long. A woody cordon runs along the root's axis. The flesh can be chalk-white or yellowish. Cassava roots are very rich in starch, and contain significant amounts of calcium (50 mg/100g), phosphorus (40 mg/100g) and vitamin C (25 mg/100g). However, they are poor in protein and other nutrients. In contrast, cassava leaves are a good source of protein (rich in lysine), but deficient in the amino acid methionine and possibly tryptophan.
Cassava (Manihot esculenta), also called yuca, mogo, manioc, mandioca, and kamoteng kahoy, a woody shrub of the Euphorbiaceae (spurge family) native to South America, is extensively cultivated as an annual crop in tropical and subtropical regions for its edible starchy, tuberous root, a major source of carbohydrates. It differs from the similarly-spelled yucca, an unrelated fruit-bearing shrub in the Asparagaceae family. Cassava, when dried to a starchy, powdery (or pearly) extract is called tapioca, while its fermented, flaky version is named garri.
Cassava is the third-largest source of food carbohydrates in the tropics. Cassava is a major staple food in the developing world, providing a basic diet for around 502 million people. It is one of the most drought-tolerant crops, capable of growing on marginal soils. Nigeria is the world's largest producer of cassava.
Sources: North Carolina SweetPotato Commission, USDA
Serving Size 1 cup of diced
Amount Per Serving
Calories from Fat 25Calories 237
% Daily Values*
Total Fat 2.79g 4%
Saturated Fat 0.553g 3%
Polyunsaturated Fat 0.774g
Monounsaturated Fat 1.244g
Cholesterol 0mg 0%
Sodium 281mg 12%
Total Carbohydrate 51.32g 17%
Dietary Fiber 2.5g 10%
Vitamin A 0% Vitamin C 30%
Calcium 2% Iron 2%
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Values are based on USDA Nutrient Database SR18
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