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major source of carbohydrates. Yuca is the third-largest source of carbohydrates for
meals in the world. The yuca (cassava) root is long and tapered, with a firm
homogeneous flesh encased in a detachable rind, about 1mm thick, rough and brown
on the outside. Commercial varieties can be 5 to 10 cm in diameter at the top, and
around 15 cm to 30 cm long. A woody cordon runs along the root's axis. The flesh can
be chalk-white or yellowish. Yuca roots are very rich in starch, and contain
significant amounts of calcium (50 mg/100g), phosphorus (40 mg/100g) and vitamin C
(25 mg/100g). However, they are poor in protein and other nutrients. In contrast,
yuca leaves are a good source of protein and rich in the amino acid lysine.
The oldest direct evidence of yucawh cultivation comes from a 1,400 year old Maya
site. Yuca was a staple food for pre-Columbian peoples in the Americas. World
production of Yuca root was estimated to be 184 million tonnes in 2002, rising to 230
million tonnes in 2008
Yuca can be cooked in various ways. The soft-boiled root has a delicate flavor and
can replace boiled potatoes in many uses: as an accompaniment for meat dishes, or
made into purées, dumplings, soups, stews, gravies, etc. Deep fried (after boiling or
steaming), it can replace fried potatoes, with a distinctive flavor. Foufou is made
from the starchy yuca-root flour. Tapioca (or fecula) is an essentially flavorless
starchy ingredient produced from treated and dried Yuca (manioc) root and used in
cooking. It is similar to sago and is commonly used to make a milky pudding similar
to rice pudding. Yuca is used worldwide for animal feed as well a protein source.
Cubans commonly use yuca to treat irritable bowel syndrome and is a gluten-free
natural starch, there have been increasing incidences of its appearance in Western
cuisine as a wheat alternative for sufferers of celiac disease.
No fat, No Cholesterol and low in natural Sodium. It is also a good source of
Carbohydrate, Manganese, and a very good source of Vitamin C
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