The plant’s roots, peel, and leaves contain poisonous chemicals that may generate hydrogen cyanide, making them unsafe to consume uncooked.
While the bitterest strains of cassava may have up to 1,000 mg of cyanide per kilogram, sweeter varieties can have as little as 20 mg.
Although cassava may be considered one of the “world’s deadliest” foods, a significant number of individuals frequently consume.
It without experiencing any negative effects. According to the World Health Organization, cassava poisoning kills around 200 people annually.
This is due to the fact that, if we may take a little pride in this, humans are very intelligent and have figured out how.
