Cassava, a root vegetable commonly used in developing countries, has some incredible health benefits. Rich in nutrients, fiber and resistant starch, cassava could soon become a staple even in western countries.
Note: when eaten raw, cassava is toxic to humans. However, once cooked, sweet cassava becomes not only harmless but super-healthy.
High in Nutrients
Cassava is high in resistant starch, dietary fiber and contains some protein and healthy fats. It’s also high in essential vitamins and minerals, including vitamin A, vitamin C, thiamine, calcium, magnesium, potassium, phosphorus, zinc and riboflavin.
Aids in Digestion
Since it’s high in resistant starch and fiber, cassava root vegetable greatly aids in digestion. Resistant starch is highly beneficial to our gut bacteria, which can not only promote digestive health and reduce bloating, but also reduce overall inflammation.
Helps Regulate Blood Sugar
Cassava has a low glycemic index, meaning it’s especially suitable for people with insulin resistance and high blood sugar. Besides having a low glycemic index, cassava is high in fiber, which also slows the breakdown of carbohydrates.
Lowers Bad Cholesterol
Studies have shown that consuming cassava leads to a significant decrease in LDL levels, or “bad cholesterol”, but not HDL levels, or “good cholesterol”. So if you struggle with cholesterol and heart health, definitely try adding cassava to your diet.
Promotes Bone and Teeth Health
High in calcium, cassava root promotes bone and teeth health. People with calcium deficiency tend to have weak, brittle bones which can eventually lead to all kinds of serious problems. Consuming cassava can not only help with the strength and health of your bones but your teeth too.
Cassava is high in antioxidants which play an important role in cancer prevention. Vitamin C, beta-carotene and saponins (all found in cassava) are known to help the body protect its cells from damage and repair damaged DNA.