Cassava benefits for health and nutrition

Cassava benefits for health and nutrition

 

 

1. It’s rich in vitamin C

Cassava is an excellent source of vitamin C, which is great for supporting immune health as well as natural collagen production.

One cup of the cooked root vegetable contains 29 milligrams of vitamin C; which is roughly 39 percent of your recommended daily intake.

“The link between Vitamin C and improved immune health has been well-established and considering cassava contains a significant amount of ascorbic acid,” Schapiro says; it can easily help you meet your daily needs.

2. Cassava is high in other antioxidants, too

Every serving also offers antioxidants including anti-inflammatory phenolic compounds.

“Including many different food sources of phenolic compounds in your diet is helpful to provide a variety of antioxidants; that can work together to support short- and long-term inflammatory-related health processes,” says Jones.

 

3. It’s a source of beneficial complex carbohydrates

“Starchy foods often get a bad reputation; but carbohydrates are the preferred and most efficient energy source for the central nervous system and muscles,” says Jones.

Cassava is a starch that provides energy while also offering vitamins; antioxidants; as well as insoluble fiber; making it a complex carbohydrate.

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4. It’s also full of fiber

As mentioned above, cassava is a great source of gut-healthy fiber. “At four grams of fiber per cup of cassava in its whole form, cassava can contribute to adequate dietary fiber intake which is associated with better blood sugar control, reduced blood cholesterol levels, and overall improved gut health,” says Jones. And if your gut is happy, your immune system is too!

 

5. It might support healthy eyesight

Vitamin A plays a crucial role eye health, and new varieties of cassava are fortified with provitamin A carotenoids, which helps to increase the absorption of Vitamin A,” says Schapiro.

 

“Researchers suggest consuming cassava can substantially improve Vitamin A intake and reduce the risk of deficiency associated health risks,” she adds, but more studies are still needed to draw a better conclusion.

About The Author

Osigweh Lilian Oluchi is a graduate of the University of Lagos where she obtained a B.A (Hons) in English, Masters in Public and International affairs (MPIA). Currently works with 1stnews as a Database Manager / Writer. [email protected]

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