COLUMBUS, Ohio – Cassava is the third-most important food source in tropical countries, but it has one major problem: The roots and leaves of poorly processed cassava plants contain a substance that, ...

Cassava is an essential energy source and contains nutrients, such as protein, calcium, and fiber. People should not eat it raw, as there is a risk of toxicity due to naturally occurring forms of ...

Cassava is a starch-tuber that can be eaten as a whole root or root chips, or grated to make flour for things like bread and crackers. It is also used for puddings or drinks made with tapioca pearls.

Cassava flour comes from the root vegetable cassava. It can serve as a gluten-free substitute for wheat flour in bread, pasta, and other foods. To make cassava flour, a person must grate cassava, dry ...

Cassava is a starchy root vegetable that is most commonly used in Africa, Southeast Asia, Latin America, and the Caribbean. You may have seen cassava products displayed in grocery or health food ...