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Cassava Fun Facts

First image a black outline drawing of the cassava plant showing stem, leaves, and tubers underground, second image a plantation of cassava growing

Cassava is also called manioc, manioke, tavioca, mendoka, and tapioca. The root is starchy and contains energy but is not as nutritious as taro, sweet potato, banana, or breadfruit.

First image top view of pile of cassava tubers, second image several broken cassava tubers showing the white inside

The root contains a chemical called hydrocyanic acid which is poisonous. Cassava should never be eaten raw. It should be peeled, washed thoroughly, and cooked for a long time. Any cassava that tastes bitter should not be eaten.

First image a group of cassava leaves on white background, second image close up of cassava leaves cooked into a dish

The leaves can also be eaten, but they also contain hydrocyanic acid so its better to use young leaves and cook them thoroughly.

First image close up of tapioca pearls, second image a tall mug/glass fill with a milk tea with tapioca pearls at the bottom

Tapioca pearls are used in drinks.

First image glue being applied to a piece of tongue-and-groove flooring, second image clothing hanging from a clothesline with fields and mountain in the background

Besides eating it you can use it to make glue. It can be used to starch laundry.