Possible Side Effects of Cassava

Cassava can be a nutritious part of a balanced diet, but it does pose health risks.

This is especially true if it is eaten raw or undercooked, both of which may cause cyanide poisoning.

Cassava contains a type of sugar molecule called cyanogenic glycosides.

These are converted by the body into cyanide when eaten. While cooking the root reduces the cyanogenic content to acceptable levels, inadequate cooking can lead to an increased risk of poisoning.

Signs of cyanide poisoning nausea, weakness, headache, difficulty breathing, and confusion.

In severe cases, seizures, loss of consciousness, or cardiac arrest may occur. The risk is even greater in children due to their smaller body size.

If buying fresh cassava, break off the end of the root to check the color. It should have a snowy white center and a fresh radish-y scent.

Avoid cassava that is soft, has a mildewy smell, or is covered with blemishes.

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