Cassava, also known as southern potato, wood sweet potato, and cassava, is the root of the euphorbiaceae plant. Cassava is one of the three major potato species in the world. Its status is second only to rice, sweet potato, sugarcane and corn. In addition to consumption, it can also be used to extract starch, glucose, alcohol, and as a raw material for the brewing industry. Cassava can be divided into two types, one is red stem, the other is green stem, and green stem is better. Cassava was introduced to China in the 1820s, first cultivated in the Gaozhou area of ​​Guangdong Province and then introduced to Hainan Island. It has now been widely distributed in southern China, and has been cultivated mostly in Guangxi, Guangdong and Hainan, Fujian, Yunnan, Jiangxi, Sichuan and Guizhou. There are also pilot plantings in the southern regions of other provinces. So what are the effects and effects of cassava?

The nutritional value of cassava

Cassava tuber root is not a nutrient-balanced food, because most of cassava dry matter is starch. In fresh potatoes, starch contains about 25% to 30%, and in dried potatoes it contains about 80%. Cassava tuber contains a small amount of nitrogen, between 1.5% to 4%, of which about 50% is non-protein nitrogen, nitrous acid and nitric acid nitrogen are mostly in the amino acid composition, lysine and tryptophan relatively, The lack of methionine and cystine. Cassava root crude fiber content is small (1% to 2%), low fat content, high calcium and potassium content and low phosphorus, containing phytic acid and a small amount of vitamin C, vitamin A, vitamin B1, vitamin B2. The main use of cassava is for food. In the developing countries of the tropics, cassava is the largest food crop.

The efficacy of cassava

Chinese medicine properties

Herbs Overview

[Pharmaceutical Name]: Cassava

【Source】: The leaves of the dicotyledonous plant Euphorbiaceae cassava.

【Efficacy】: swelling and detoxification.

【Indications】: It is used for acne ulcers, swelling pain, bruises, trauma, swelling, pain, hemorrhoids, stubborn embolism.

【Tropism of taste】: bitter, cold. Heart Sutra. This species is a toxic plant collected in the China Plant Atlas database. Its toxicity is toxic to the entire plant, and its root tuber toxicity is relatively large. There are many reports of cassava poisoning. The symptoms of poisoning were nausea, vomiting, diarrhea, dizziness, severe dyspnea, rapid heartbeat, dilated pupils, and even coma, eventually convulsions, shocks, and death due to respiratory failure. Can also cause goiter, fatty liver, and damage to the optic nerve and motor nerves and other chronic diseases.

Swelling and detoxification

Cassava is a poisonous plant collected in China's plant maps. Although this plant is toxic, its medicinal value cannot be ignored. Cassava is bitter, cold and heart-warming. The main effect is to reduce swelling and detoxification, commonly used in sore ulcers, swelling pain, bruises, trauma, swelling, pain, hemorrhoids, stubborn embolism.

Nutritional supplements

Nearly 65% ​​of the world's cassava produced is the main food crop for families with low-income rural households that uses human food and heat and humidity. Cassava is rich in starch, and the quality of cassava flour is good. The roots of its sweet varieties can be directly cooked and eaten, and can also be processed into cassava flour, cassava granules, and cassava dried flakes.

Cassava food considerations

1, children should be fasting cassava.

2. Avoid cassava poisoning when eating cassava. Because cassava contains cassava glycosides, when it encounters water, it is hydrolyzed into hydroxy acid under the action of its own enzymes. This is a very toxic compound. After digestion and absorption into the blood circulation, its cyanide ions Respiratory enzyme binding in vivo causes the loss of respiratory enzymes, the oxidase of the cells cannot be performed normally, resulting in tissue hypoxia and causing vomiting. The toxic mechanism is similar to the phenomenon and bitter almond poisoning. Cassava poisoning is very fast and should be sent to the hospital for treatment.

3, eat cassava must pay attention to the method, can cassava with skin 2 times, each time 2 hours, then soak for more than 24 hours before eating, boiled water to discard it. Be careful not to cook in a copper pot. When making dried potatoes, soak the cassava for 4 to 6 days, change the water daily, and then remove the slices and dry them.

Reasons why more cassava poisons

Except for one type called “glutinous rice” which can be directly cooked and eaten without any processing, most of the other cassava roots contain a certain amount of flax glycosides and flax ligase enzymes, and some people believe that it is roasted and cooked. Loss of toxicity, but poisoning as a result.

The cause of poisoning is that the tapped cassava is hydrolyzed in the gastrointestinal tract to release hydrocyanic acid. Hydrocyanic acid is absorbed into the human bloodstream after being absorbed by the intestinal tract. It can bind to cytochrome oxidase of cells, allowing red blood cells to carry oxygen to The tissues of the body go away, but the tissue cells cannot use oxygen, causing suffocation within the cells, causing severe oxygen deficiency in the body. At the same time, hydrocyanic acid itself may also damage the respiratory center and center of movement, so after poisoning, there will be nausea, vomiting, dizziness, vertigo, headache, abdominal pain, fear of appearance, and other symptoms. In severe cases, it may appear pale, cold skin Shortness of breath, convulsions on the limbs, and death from respiratory failure.

Lethal Toxin: Flaminoids

Fatal mechanism:

Although the roots of cassava are rich in starch, all parts of the whole plant, including roots, stems and leaves, contain toxic substances, and fresh roots are more toxic. Therefore, care must be taken when eating cassava roots. The toxic substance contained in cassava is linamarin, which can cause poisoning if raw or uncooked cassava is consumed or if it is consumed. The reason is that flavincilin or linaridinease is hydrolyzed by gastric acid to generate free hydrocyanic acid, thereby poisoning the human body.

A person who consumes 150 to 300 grams of raw cassava can cause poisoning and even death.

Detoxification method:

To prevent cassava poisoning, peel the cassava before eating, and soak the potatoes with fresh water to dissolve the cyanogenic glycosides. About 70% of cyanogenic glycosides can be removed after about 6 days of bubbling, and then heated and cooked to serve.

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