Cassava root
Manihot esculenta
Vegetables · Euphorbiaceae family
- 160kcal
- 1.4 gprotein
- 1.8 gfibre
Per 100 g, raw.
What 100 g is made of
- Protein 1.4 g
- Fat 0.28 g
- Carbohydrate 38.1 g
- Water and other 60.3 g
“Water and other” is what is left of 100 g after protein, fat and carbohydrate (mostly water, plus ash).
Vitamins and minerals in 100 g
Bars show the share of the US adult daily value. The rank compares 260 ingredients.
- Sodium14 mg · <1% · #143 of 258
- Potassium271 mg · 6% · #126 of 256
- Calcium16 mg · 1% · #171 of 258
- Iron0.27 mg · 2% · #190 of 259
- Magnesium21 mg · 5% · #139 of 256
- Zinc0.34 mg · 3% · #157 of 256
- Vitamin C20.6 mg · 23% · #53 of 239
- Folate27 µg · 7% · #101 of 237
- Vitamin A1 µg · <1% · #147 of 237
- Vitamin B120 µg · 0% · #66 of 236
Where it comes from
Native to: Brazil, Paraguay, South America
- 1492By European contact, cassava was a staple among several Indigenous populations in the Americas.Americas, Caribbean
- 1500sPortuguese traders brought cassava from Brazil to Africa.Brazil, Africa
- about 1850Arab and European settlers introduced cassava to East Africa and encouraged its cultivation.Eastern Africa
- about 1850Arab and European settlers introduced cassava to East Africa.Eastern Africa
Used in GlobeCooks dishes from: Asia (25), Africa (10), Americas (1)
Native range and history are drawn from Wikipedia and Wikidata by GlobeCooks.
More vegetables
Nutrients: USDA FoodData Central (food 169985), public domain. Identity: Wikidata Q43304555. Compiled by GlobeCooks.