Two toxic compounds in Cassava plant that generate cyanide.

Cassava, scientifically known as Manihot esculenta*, is a **root vegetable* that plays a significant role in the diets of millions of people worldwide. Let's delve into its characteristics, uses, and the important matter of toxicity.

#Cassava A Versatile Root
Origin: Cassava has a rich history, with indigenous communities along the Amazon River in South America cultivating and consuming it for centuries before Christopher Columbus arrived. Today, over 80 countries across the tropics grow cassava, making it a staple for more than 800 million people.
Hardiness: This hardy crop thrives in challenging conditions, resisting drought and requiring minimal fertilizer.
Root Shape: Cassava roots resemble sweet potatoes and yams, and they serve as the underground part of the cassava shrub.
Nutritional Value: Cassava provides essential energy and contains nutrients like protein, calcium, and fiber.

Toxicity and Safe Preparation
Cyanide Content: Here lies the caution: cassava produces *cyanide* in both its leaves and roots. The main cyanogenic glycosides—**linamarin** and **lotaustralin**—can lead to mild symptoms (fatigue, stomach upset, headaches) within hours of consumption. Higher doses may cause partial paralysis, chronic neurological disorders, or even death.
Bitter vs. Sweet Cassava: Bitter cassava, while hardier, contains significantly more cyanide. Fortunately, most cassava used in the United States is the sweet variety.
Safe Cooking: Never eat raw cassava! Raw cassava contains dangerous levels of cyanide. Proper preparation involves peeling and thorough cooking. Common methods include baking, boiling, and fermentation.
Common Uses: People create various cassava-based foods, such as bread, french fries, mashed cassava, and tapioca. Additionally, cassava serves as a thickening agent and is used in starch and flour products.
Beyond Food: Cassava finds applications beyond the kitchen, including feeding animals, making medications, and even manufacturing fabrics, paper, and building materials.

Remember, cassava's versatility comes with a caveat: respect its toxicity and prepare it safely. So, when enjoying cassava, savor its benefits while ensuring proper cooking to neutralize any harmful compounds¹³⁴⁵.

Source: Conversation with Bing, 3/13/2024
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