Vegetable - Tapioca - Other tips

Tapioca Root

1. Selection :
   • Tapioca roots are readily available in the markets all around the seasons. Buy well-formed, hard, cylindrical root that is heavy for its size. Cleaned, and processed yuca available in the US markets, usually imported from the Central America is generally waxed, and therefore, appears bright and shiny.
   • Avoid old stocks, as they are out of flavour and less appetizing. Do not buy if the tubers feature cuts, breaks in the skin. Also, avoid those with mold, soft spots, and blemishes.
2. Cooking :Tapioca should never be eaten raw as the root composes small quantities of cyanogenic glycosides, especially hydroxycyanic acid. Cyanide compounds interfere with cellular metabolism by inhibiting the cytochrome-oxidase enzyme in the human body. Peeling followed by cooking ensures them safe for consumption by removing these compounds.
3. Storage :Fresh roots can be kept at room temperature for about 5-7 days. However, peeled and cut sections should be placed in cold water and stored in the refrigerator for up to three days.
4. Serving :In order to make Tapioca safe to eat, boil the cut sections in water with sea salt added for about 10-15 minutes, until tender. Drain the water before using them in various cooking recipes.

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Vegetable - Tapioca - Nutrition Facts

Tapioca Root

Vitamins & Minerals :

Vitamins	Vitamins available are Folates, Niacin, Pyridoxine, Riboflavin, Thiamin, Vitamin A, Vitamin C, Vitamin E and Vitamin K.
Minerals	Minerals available are Calcium, Iron, Magnesium, Manganese, Phosphorus and Zinc.

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Vegetable - Tapioca - Health Benefits

Tapioca Root

1. Neurological Health :The wealth of vitamin K does more than promote osteotrophic activity, it is also important for our mental health. It has been shown that vitamin K can reduce the chances of developing Alzheimer's disease by stimulating neuronal activity in the brain. Alzheimer's often occurs due to a lack of activity or mental stagnation; vitamin K keeps neural pathways active and engaged, and free of free radicals that can cause a breakdown of brain tissues.
2. B-complex groups :Tapioca is a moderate source of some of the valuable B-complex group of vitamins such as folates, thiamin, pyridoxine (vitamin B-6), riboflavin, and pantothenic acid.
3. Free from Gluten :Like other roots and tubers, Tapioca is free from gluten. Gluten-free starch is used in special food preparations for celiac disease patients.
4. Low in fats :Tapioca is very low in fats and protein than in cereals and pulses. Nonetheless, it has more protein than that of other tropical food sources like yam, potato, plantains, etc.
5. Carbohydrate sources:Tapioca has nearly twice the calories than potatoes, perhaps highest for any tropical starch rich tubers and roots. 100 g root provides 160 calories. Their calorie mainly comes from sucrose forming the bulk of the sugars in tubers, accounting for more than 69% of the total sugars. Complex sugar amylose is another major carbohydrate source (16-17%).
6. Dietary Proteins :Young tender Tapioca (yuca) leaves are a good source of dietary proteins and vitamin K. Vitamin-K has a potential role in bone mass building by promoting osteotrophic activity in the bones. It also has established role in the treatment of Alzheimer's disease patients by limiting neuronal damage in the brain.
7. Energy Levels : Carbohydrates are the source of our energy, since simple sugars like sucrose are broken down into usable energy. However, things like saturated fats and cholesterol rob us of energy, so many foods that help us gain weight don’t boost energy. Tapioca has a large amount of carbohydrates, without the negative cholesterol and saturated fats, so energy levels will be high, you won’t feel hungry as often (thanks to the fiber), and you will generally feel better and more able to face your day!
8. Healthy Weight Gain : Although the majority of people are concerned about staying thin and fit, there are plenty of people who look for options for healthy weight gain. Being underweight can be just as dangerous as being obese, and tapioca provides a quick and easy way to gain weight in a fast and healthy way. The high carbohydrate content (1 cup of tapioca = 45% of daily carbohydrate requirement) means that you can add bulk and calories to your diet without the unhealthy cholesterol or saturated fats that can result in other health concerns. The majority of these carbohydrates comes in the form of sucrose, while a slightly smaller amount comes from complex sugar amylose. This makes tapioca an ideal choice for many people who need to gain weight, particularly after an illness, injury, surgery, or eating disorder.
9. Adequate amounts of potassium :The root is the chief source of some important minerals like zinc, magnesium, copper, iron, and manganese for many inhabitants in the tropical belts.In addition, it has adequate amounts of potassium (271 mg per 100g or 6% of RDA) which controls blood pressure.
10. Digestive Health : One of the other bonuses of tapioca is the wealth of dietary fiber it contains. Fiber has been directly linked to improving a number of conditions within the human body, but the most obvious is in terms of digestion. Fiber bulks up stool, which helps to move it through the digestive tract, thereby eliminating constipation, bloating, intestinal pain, and even more serious conditions like colorectal cancer. Furthermore, fiber helps to boost heart health by scraping excess cholesterol off the walls of arteries and blood vessels, thereby helping to eliminate atherosclerosis and associated issues like heart attacks and strokes.
11. Increased Circulation :One of the most valuable mineral contributions of tapioca is iron. Iron is essential for the normal functioning of the human body, and perhaps its most significant roles is in the creation of new red blood cells. Together with copper, which tapioca also contains, iron increases the amount of red blood cells in the body, thereby preventing anemia and related conditions. With more red blood cells being produced by the body, peripheral organ systems and extremities are guaranteed a healthy flow of blood and oxygen to keep those cells healthy and operating at their optimal levels. Cellular re-growth and maintenance is improved, which means that wound healing and energy levels are also increased.
12. Birth Defects :One of the most tragic things in life is to have a child with some sort of birth defect. This can be a traumatic experience for parents, so preventing it is essential, if possible. Tapioca contains a significant amount of B-complex vitamins, including folic acid, which has been directly connected to reducing the chances of neural tube defects in infants.
13. Metabolic Activity :Protein is an essential element of human health, and while many people get their protein intake from meat, fish, poultry, and dairy products, among other sources, vegetarians are always looking for new ways to remain healthy and protein-packed. As you probably know, proteins are the building blocks of a healthy life! Therefore, tapioca is a wonderful option for vegetarians because it does provide ample amounts of protein. Therefore, your bodily processes, muscle development, growth, healing, and various other essential activities can continue as normal when tapioca is regularly added to your diet!
14. Bone Health :Tapioca is a rich source of vitamin K, calcium, and iron, all of which play important roles in the protection and development of bones. Bone mineral density decreases as we age, resulting in conditions like osteoporosis, osteoarthritis, and general weakness and lack of flexibility. If tapioca is regularly consumed, then our bones can be protected and developed, and also maintained as we get older.
15. Blood Pressure : Tapioca also contains potassium, yet another essential mineral that the human body requires. Potassium is a vasodilator, meaning that it reduces the tension and stress of blood vessels and arteries. This can increase the flow of blood to parts of the body and reduce the strain on the cardiovascular system. This means a reduction in atherosclerosis and a much smaller chance of blood clots getting stuck and causing fatal events like heart attacks or strokes. Furthermore, potassium is key for fluid balance in the body, and when it is in proper balance with sodium, all of the fluid exchanges in the body can be smooth, further boosting metabolic efficiency and energy.

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Vegetable - Tapioca - Beauty tips

Tapioca Root

1. Healthy Weight Gain :One cup of tapioca = 45% of daily carbohydrate requirement) means that you can add bulk and calories to your diet without the unhealthy cholesterol or saturated fats that can result healthy weight gain.

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Vegetable - Tapioca - Allergies

Tapioca Root

1. Side Effects :
   • the Tapioca has small quantities of cyanide and should never be eaten raw. If eaten raw, the natural toxicity of this plant can cause abdominal pains, nausea, and death. It's worth noting, however, the cyanide level is much higher in the skin than in the rest of the plant. The process to disperse the cyanide includes peeling the vegetable, sun-drying it, boiling it in water, and then cooking it. Only then is Tapioca safe to eat.
   • Also, since tapioca does have a very high carbohydrate and caloric content, if you are trying to lose weight, it might not be the best food to add to your diet.

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Vegetable - Tapioca

Tapioca Root

Health Benefits Nutrition Facts Beauty tips Naming Convention Varieties Allergies Other tips

About the Vegetable :Tapioca is a starch extracted from cassava root .The cassava is a perennial plant that grows best under tropical, moist, fertile, well-drained soils. Completely grown plant reaches to a height of about 2-4 m. Under the cultivation fields; cut-stem sections are planted just as in sugarcanes. After about 8-10 months of plantation, long, globular roots or tubers radiate from the stem just underneath the soil surface up to a depth of 2-4 feet. Each tuber weighs one to several pounds depending up on the cultivar type and feature grey-brown, rough woody textured skin. Its flesh features white colour starch rich sweet-flavoured meat that should be eaten only after cooking. See Varieties

Scientific / Binomial name :Manihot esculenta (Crantz).

Popularly Known as :Cassava,Yuca,

Usage :

• Cassava tubers are popular ingredients in fries, stew-fries, soups, and savoury dishes all over the tropic regions.
• In general, cassava sections are fried in oil until brown and crisp and served with oil, salt, and pepper seasoning in many Caribbean islands.
• Starch rich yuca pulp is sieved to prepare white pearls (topioca-starch), popular as sabudana in India, Pakistan, and Sri Lanka. The pearls used in sweet pudding, savory fritters, sabudana-kichri, papad etc.
• Cassava flour is also used to make bread, cake, cookies, etc. in several Caribbean islands.
• In Nigeria and Ghana, cassava flour is used along with yams to make fufu (polenta), which is then savoured with stews.
• Cassava chips, and flakes are also widely eaten as a snack.

Vegetables - Tapioca - Varieties

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