Taboos and side effects of cassava Where does cassava come from?

Cassava is a kind of food that we are all familiar with, but few people have eaten it, and cassava also has certain taboos and side effects. So should we understand the taboos and side effects of cassava? Where does cassava come from?

Taboos and side effects of cassava

Cassava can't be eaten with persimmon. If you eat together, you will have gastrointestinal bleeding. In addition, if eaten improperly, it will lead to the symptoms of gastric ulcer, which is very harmful to our human body, so we must pay more attention to eating cassava. Although cassava tuber is rich in starch, all parts of the whole plant, including roots, stems and leaves, contain toxic substances, and fresh tuber is more toxic. Therefore, when we eat cassava in the future, we must remove the roots of cassava, which is also a good way to remove cassava toxins. The toxic substance contained in cassava is linseed picroside. If you ingest raw or uncooked cassava or drink its soup, it may cause poisoning. The reason is that flaxseed picroside or flaxseed picrosidase produces free hydrocyanic acid after gastric acid hydrolysis, which makes people poisoned. If a person eats 150 ~ 300 grams of raw cassava, it will cause poisoning and even death. In order to prevent cassava poisoning, peel cassava before eating, soak potato meat with clear water to dissolve cyanosides. Generally, 70% of cyanosides can be removed by soaking for about 6 days, and then we can cook cassava before eating, which can well remove the toxins in cassava and avoid poisoning.

Where does cassava come from?

Cassava is native to South America and mainly distributed in tropical and subtropical areas such as Brazil, Nigeria and Thailand. In China, cassava is mainly planted in Hainan, Guangdong, Guangxi, Yunnan, Fujian, Hunan and other places. At present, fresh potatoes are mainly used as raw materials for processing starch and alcohol, and are rarely eaten directly. Cassava is very suitable for growing in Guangdong, Yunnan, Guangxi and Hainan in China. In fact, it was really eaten as a staple food in daily life for a while. Among these provinces, Guangxi's cassava industry has the fastest development, with the planting area and output ranking first in the country, and cassava starch production accounts for 70% of the total national output, which shows the development of cassava in Guangxi. But in fact, cassava itself is poisonous. According to the data, the whole plant is toxic, and it is likely to cause poisoning if eaten raw or undercooked. So with the increase of time, cassava has slowly disappeared from the Chinese table. But cassava disappeared not only because of its toxicity, but also because of its economic benefits.

How much is a catty of cassava?

At present, Yunfu City in Guangdong Province is about a catty of 0.6 yuan and a catty of Zhanjiang bread cassava 7 yuan; Dry film is 3 in Shijiazhuang, Hebei. 8 yuan is a kilo, Guangxi Guigang is also a kilo of 3.8 yuan, Fangcheng Huang Xin cassava 2.2 yuan is a kilo, Guangxi cultivated variety 1.8 yuan is a kilo, Chongzuo is 0.88 yuan a kilo, and Yunnan Kunming 7 yuan is a kilo. So there are some differences in the prices of several major producing areas. Region and variety, processed and unprocessed prices are different. Cassava is divided into edible cassava and industrial cassava. Edible cassava mainly contains a lot of starch, which can be made into processed food, cassava powder and so on. Stem is a good animal feed with high crude protein content, high vitamin content and considerable carotene content. The content of potassium, calcium and phosphorus is high and can be used. Rich in cellulose, it can prevent gastrointestinal diseases. The main industrial value is processed into alcohol, citric acid, glucose and fructose. It is also used in beverages, medicine and paper making. Cassava and cassava are good animal feed. These are the industrial values of cassava. All these can increase the economic benefits of cassava. In addition to eating cassava, the benefits brought by industry are more considerable.

What is the toxin of cassava?

Cassava contains some toxins. Cassava contains a toxic substance called cyanoside. When people eat cassava, cyanosides will be converted into hydrocyanic acid. When patients eat too much at one time, toxins will accumulate in the body, causing dizziness, nausea and vomiting, abdominal pain, headache and other toxic reactions. Severe patients will also have difficulty breathing, which will cause certain damage to the central nervous system. Therefore, patients are not advised to eat too much cassava. Patients should pay attention to food safety. If a person eats 150 ~ 300 grams of raw cassava, it will cause poisoning and even death. In order to prevent cassava poisoning, peel cassava before eating it, and soak potato meat with clear water to dissolve cyanosides. Generally, soaking for about 6 days can remove 70% of cyanosides, then heating and cooking before eating.