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    You are in: Home / Kitchen Dictionary Entry
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    Kitchen Dictionary: cassava

    Pronounced: kuh-SAH-vuh

    A root native to South America, but now primarily grown in Africa where it is an important staple. Cassava is 6-12 inches long and 2-3 inches wide and is covered with a tough brown skin. The flesh is crisp and white. There are two main categories: bitter and sweet. Bitter cassava is poisonous unless cooked. Cassava is used in the making of tapioca and cassareep--a bittersweet condiment used in West Indian cooking. Grated, dried cassava is called cassava meal. Cassava is also known as soap root from it's historical use as a foaming cleanser.


    Season: available year-round

    How to select: Choose firm tubers with no blemishes and a clean fresh scent.

    How to store: Refrigerate peeled cassava covered with water up to four days. Store whole cassava in a cool dark place up to seven days.

    How to prepare: If difficult to peel, microwave a minute or two.

    More Cassava Recipes
    Popular Cassava Recipes
    Fried Yucca (Cassava Root) With Green Sauce
    Michelle's Most Delicious Cassava
    Fried Cassava (Yuccas) With Peruvian Huancaina Sauce

    Nutrition Facts

    Calculated for 1 cup
    Amount Per Serving %DV
    Calories 329
    Calories from Fat 5 (1%)
    Total Fat 0.6g 0%
    Saturated Fat 0.2g 0%
    Monounsaturated Fat 0.0g
    Polyunsaturated Fat 0.1g
    Trans Fat 0.0g
    Cholesterol 0mg 0%
    Sodium 28mg 1%
    Potassium 558mg 15%
    Total Carbohydrate 78.4g 26%
    Dietary Fiber 3.7g 14%
    Sugars 3.7g
    Protein 2.8g 5%

    How is this calculated?

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