Cassava

Aromatic green pineapple leaf, saffron or purple color is mixed, the pulp and cassava cake with coconut and sesame salt aroma attractive snacks.

    Worldwide there are about 40 varieties of manioc (or cassava) different but on acid cyanhydric content (very toxic and has a bitter taste), only one type of sweet bread that can be eaten. Cassava is a food energy supply due to carbohydrate easy pepper (130 Kcal/100 grams) but less minerals, and gluten, so in combination with other foods with iron and calcium.

    Cassava can be steamed, boiled or fried, combine with meat and fish for processing into a variety of sweet and savory dishes are plentiful. In addition to making it fast, tapioca flour, there are features of minor illnesses such as diarrhea, stomach irritation, soothe itchy skin and red skin protection. Cassava leaves dried and powdered Guadeloupe people used as poultices on burns. It also uses tapioca flour grinding juice mixed with sweetened condensed milk and drinking cups a day, within a week, to treat anemia. In addition, many parts of tapioca dedicated special attention and introduced to the world of cuisine from food.

    Note: Do not eat high-yielding cassava, longtime cassava, bitter cassava, tapioca bud. Cassava detoxification during processing by removing the shell, cut off the roots, long soak in water, cooking pot lid for volatile poisons.

    According: http://www.asiacreative.vn