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Cassava

Jump to: navigation, searchcassava leaves(also known as tapioca in kerala india)a manioc tuberscientific classificationkingdom: plantae(unranked): angiosperms(unranked): eudicots(unranked): rosidsorder: malpighialesfamily: euphorbiaceaesubfamily: crotonoideaetribe: manihoteaegenus: manihotspecies: m. Esculentabinomial namemanihot esculentacrantz 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.[1][2] cassava is a major staple food in the developing world, providing a basic diet for around 500 million people.[3] cassava is one of the most drought-tolerant crops, capable of growing on marginal soils. Nigeria is the world's largest producer of cassava. cassava root is a good source of carbohydrates, but a poor source of protein. A predominantly cassava root diet can cause protein-energy malnutrition.[4] cassava is classified as sweet or bitter. Like other roots and tubers, cassava contains anti-nutrition factors and toxins.[5] it must be properly prepared before consumption. Improper preparation of cassava can leave enough residual cyanide to cause acute cyanide intoxication and goiters, and may even cause ataxia or partial paralysis.[6] nevertheless, farmers often prefer the bitter varieties because they deter pests, animals, and thieves.[7] the more-toxic varieties of cassava are a fall-back resource (a "food security crop") in times of famine in some places

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Cassava Leaves
(also known as Tapioca in Kerala India)
A manioc tuber
Scientific classification
Kingdom: Plantae
(unranked): Angiosperms
(unranked): Eudicots
(unranked): Rosids
Order: Malpighiales
Family: Euphorbiaceae
Subfamily: Crotonoideae
Tribe: Manihoteae
Genus: Manihot
Species: M. esculenta
Binomial name
Manihot esculenta
Crantz

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.[1][2] Cassava is a major staple food in the developing world, providing a basic diet for around 500 million people.[3] Cassava is one of the most drought-tolerant crops, capable of growing on marginal soils. Nigeria is the world's largest producer of cassava.

Cassava root is a good source of carbohydrates, but a poor source of protein. A predominantly cassava root diet can cause protein-energy malnutrition.[4]

Cassava is classified as sweet or bitter. Like other roots and tubers, Cassava contains anti-nutrition factors and toxins.[5] It must be properly prepared before consumption. Improper preparation of cassava can leave enough residual cyanide to cause acute cyanide intoxication and goiters, and may even cause ataxia or partial paralysis.[6] Nevertheless, farmers often prefer the bitter varieties because they deter pests, animals, and thieves.[7] The more-toxic varieties of Cassava are a fall-back resource (a "food security crop") in times of famine in some places