Not only attractive flavor, cassava (cassava) is also a food rich in fiber, vitamin C and some minerals such as phosphorus, calcium, iron, niacin ... using cassava properly, you haveIt can receive many benefits such as reducing the risk of metabolic disorders, weight loss, blood pressure regulation ...
Why do we always have to remove cassava?
For sweet potatoes, you can peel before cooking or just wash it thoroughly and then boil, steam, grill but with different cassava.In the processing of cassava, you need to remove the entire thickness of the outside before using for cooking, absolutely without waiting to cook to peel.
Why do we always have to remove cassava?(Photo: Sohu)
Why do we always have to peel the cassava before cooking?In cassava skin, there is a toxin that is hydrocyanic acid, which is very harmful to the human body.If you have a headache, nausea or vomiting after eating cassava, it is likely that it is a sign of poisoning caused by hydrocyanic acid.People who are prone to allergies may have skin itching and rashes after eating cassava for this cause.
Some elderly people, children and people who have problems with weak gastrointestinal tract suffer from bloating, diarrhea and other discomfort after eating cassava.This may be because cassava is raw material, containing large amounts of indigestible starch, which can also be caused by hydrocyanic acid.
To remove the above toxins, people need to peel the cassava before cooking, peeling off not only the outer brown skin but the entire thick white shell.
How to prepare cassava safely
To have delicious and safe cassava dishes, you need to be careful in processing.Experts recommend 3 -step to be done:
Always peeled cassava when processed.(Photo: Sohu)
Peel off cassava peel: When buying cassava, you need to remove cassava peeling including brown skin and white skin inside.This is a place that contains a lot of hydrocyanic acid that can cause poisoning.
Cut the cassava and soak in water:This stage helps reduce the amount of cyanide, a substance that can be harmful to the human body in cassava.Soak in water for 6-12 hours to clean the toxins of cassava.In the process of soaking, if you see cloudy water, you should change new water.
Cook carefully: Cassava can be used to cook tea, make cakes, steam, grill.Regardless of the method, you need to make sure the cassava is completely cooked so as not to cause side effects or poisoning.
Avoid using raw cassava will easily cause poisoning.(Photo: Sohu)
Although this is a delicious food that can be processed into many dishes, experts recommend not eating cassava more than twice a week.In particular, avoid eating cassava when hungry because it can cause discomfort to the stomach.You should combine cassava with other foods to avoid causing bloating.
If you use cassava for a few days, we can store it at the external room temperature or put in the cool compartment of the refrigerator.During the storage process, it should be noted to avoid invading insects.If you see that cassava shows signs of moisture, mold, discoloration, it is necessary to quickly remove, should not continue to use.
Source: Sina