Cassava, raw
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Macronutrients
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| Nutrient | Amount | % DV | |
|---|---|---|---|
| Vitamin C, total ascorbic acid | 20.6 MG | 23% | |
| Thiamin | 0.1 MG | 7% | |
| Riboflavin | 0.0 MG | 4% | |
| Niacin | 0.9 MG | 5% | |
| Pantothenic acid | 0.1 MG | 2% | |
| Vitamin B-6 | 0.1 MG | 5% | |
| Folate, total | 27 UG | 7% | |
| Choline, total | 23.7 MG | 4% | |
| Vitamin B-12 | 0 UG | 0% | |
| Vitamin A, RAE | 1 UG | 0% | |
| Vitamin E (alpha-tocopherol) | 0.2 MG | 1% | |
| Vitamin D (D2 + D3) | 0 UG | 0% | |
| Vitamin K (phylloquinone) | 1.9 UG | 2% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 16 MG | 1% | |
| Iron, Fe | 0.3 MG | 2% | |
| Magnesium, Mg | 21 MG | 5% | |
| Phosphorus, P | 27 MG | 2% | |
| Potassium, K | 271 MG | 6% | |
| Sodium, Na | 14 MG | 1% | |
| Zinc, Zn | 0.3 MG | 3% | |
| Copper, Cu | 0.1 MG | 11% | |
| Manganese, Mn | 0.4 MG | 17% | |
| Selenium, Se | 0.7 UG | 1% |
Nutrition Highlights
- Very low in fat (0.3g per 100g).
- Good source of Vitamin C, total ascorbic acid (23% DV).
About Cassava, raw
This starchy root vegetable, native to South America, is a major source of carbohydrates for millions of people worldwide, particularly in tropical regions. It's notable for its high calorie content and significant carbohydrate load, making it an excellent energy source. However, it's relatively low in protein and contains minimal fat. One important consideration is that this root contains naturally occurring compounds that can produce toxic cyanide if not properly prepared through thorough cooking or processing.
In culinary applications, this versatile ingredient can be prepared in numerous ways. It's commonly boiled, baked, or fried, and can be transformed into flour for baking or tapioca pearls for puddings and bubble tea. In many cultures, it's used to make flatbreads, chips, or as a potato substitute in various dishes. The root's mild flavor makes it adaptable to both sweet and savory preparations, though it's important to note that it should always be cooked before consumption to ensure safety.
Compare Cassava, raw
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