Benefits and nutritional profile of cassava Cassava is a good source of vitamin C, thiamine, riboflavin, and niacin. The leaves, which are also edible if a person cooks them or dries them in the sun, can contain up to 25% protein.

Cassava leaves are mostly served as part of a sauce, eaten with starchy dishes like Chikwange, cassava fufu, boiled cassava roots, rice, and pounded yam or cooked as green vegetables.

Do not attempt to eat cassava leaves until they cook thoroughly. Raw leaves contain hydrocyanic acid and are poisonous.

The cassava plant is consumed by 500,000 million people in 80 countries across the world including Sierra Leone. What makes it so poisonous is that both the leaves and root contain cyanogenic glycosides; chemicals that can be broken down to release hydrogen cyanide.

Cassava cures fever Cassava can be used to treat mild fever. When boiled together with cassava leaves, it increases the ability to relieve fever. You can make potions from both of them and drink them to reduce your body temperature.

Put short lengths of peeled cassava into a pan of boiling water with salt and a teaspoon of turmeric. Cook, uncovered, until tender, about 20 minutes.

Contains – A cassava leaf contains Vitamin C a powerful antioxidant for helping to prevent cardiovascular disease, strokes, and cancer. Also B Vitamins for good mood, vitality, and metabolism. Beta Carotene which is a powerful antioxidant that prevents cancer… and prevents and repairs DNA damage.

People can also eat the leaves of the cassava plant. Humans living along the banks of the Amazon River in South America grew and consumed cassava hundreds of years before Christopher Columbus first voyaged there.

If you love the nutty flavor, this cassava leaves with peanuts recipe one won’t disappoint. The dish is popular in Congo, Cameroon, and Chad. Add your minced garlic in a basin and add water. Season the chopped cassava leaves in the garlic water and leave it for two to three hours.

Sauté onions in a saucepan until you get a slightly brownish color. Add your black pepper, Benny spice, and salt. Stir for about two minutes and add two cups of water, your cassava leaves along with ground peanuts. Cook for thirty minutes 4. Plain cassava leaves You don’t have to add spices to enjoy your cassava leaves delicacy.

Put eggplants, onions, flaked fish, chili, and water into a blender. While you could pound all of these ingredients by hand, the blender really speeds things up! Put 2 roughly chopped eggplants into a blender along with 2 chopped onions, and 1 Scotch bonnet (or your favorite type of chili pepper).

According to Health Benefits Times, The various health benefits of cassava leaves include: High Iron Content – great for anemia and pregnant women Vitamin C to fight illnesses and enhance endurance High Amounts of Magnesium to assist with rheumatic diseases such as arthritis