Starchy and mildly nutty, cassava has a dense, chewy texture that contrasts beautifully with its subtly sweet flavor. This versatile tuber is a cornerstone in many tropical cuisines around the world.
Where it comes from
Indigenous to South America, cassava gained global prominence through its adaptability, becoming a vital food source in Africa and Asia.
In the kitchen
Cassava is often boiled, mashed, or ground into flour, contributing body and texture to dishes, while also being a key ingredient in traditional flatbreads.
Nutrition (per 100g)
112kcalCal
1.4gProtein
0.3gFat
38.1gCarbs
4.9gFiber
Values are AI-estimated, not from a laboratory database
