Cassava flour is made by crushing and drying the fresh cassava root. Cassava flour is high in nutrients but far less expensive to process than wheat flour and other flours. Thus, it’s a great replacement for wheat and other flours.
Cassava flour has rich carbohydrates which are necessary for the human body. The carbohydrate content of cassava flour is as high as 38%, which means that every 100 grams of cassava flour contain 38 grams of carbohydrates, 5.8 grams of fiber, and 1.57 grams of sugar. An adult needs about 120 grams of carbohydrates per day, which means that we only need to eat about 300 grams of cassava to get the necessary nutrients. And we also can get rich vitamin C from cassava flour.
Cassava flour uses and products
What's more, cassava flour is very helpful in many ways:
1. As a kind of gluten-free flour, cassava flour can replace wheat flour to make gluten-free food, ideal for people who have gluten sensitivities or disorders.
2. Cassava flour doesn’t have a strong taste. It is great for baking, thickening sauces, or making burger patties.
3. Cassava flour is healthier than other（such as coconut or almond） gluten-free flours. It has lower content in calories, fat, and sugar. It has high water content and a lower calorie density than flours like corn, plantain, rice, coconut, sorghum, and wheat.
Health benefits of cassava flour
4. Cassava flour has the effect of disinfection and detoxification. It can be used for bruises, trauma, swelling, and pain, as well as moisturizing the intestines, strengthening the spleen, and stomach, and nourishing skin and skin care. It can be used by pregnant women to relieve symptoms of constipation during pregnancy.
Usually speaking, it's better to use cassava flour to mix with other nutrient-dense foods to increase the content of fiber, vitamins, and minerals.
Be careful!! Fresh cassava contains cyanogenic glycosides, which can turn into cyanide in the body. But processed cassava flour is not harmful.
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