FoodReference.com Logo

Food Trivia & Food Facts Section

An eclectic collection of facts, histories, information and trivia about various foods, beverages, equipment, plants, and animals etc. from around the world

  Home   ·   Food Articles   ·   Food Trivia & Facts   ·   Today in Food History   ·   Recipes   ·   Cooking Tips   ·   Videos   ·   Food Quotes   ·   Who's Who   ·   Food Trivia Quizzes   ·   Crosswords   ·   Food Posters   ·   Cookbooks   ·   Food Poems   ·   Recipe Contests   ·   Culinary Schools   ·   Gourmet Tours   ·   Food Festivals  

You are here > Home

 

 

FOOD TRIVIA and FOOD FACTS

  CAPE to CAYENNE   ·   Cape Cod Turkey   ·   Capers   ·   Capon   ·   Carambola (Star fruit)  ·   Caraway Seeds   ·   Carbohydrates   ·   Carbonated Beverages   ·   Carbonate of Ammonia   ·   Cardamom   ·   Carnation   ·   Carnauba Palm   ·   Carob   ·   Carp   ·   Carpaccio   ·   Carpetbag Steak   ·   Carrageenan   ·   Carrots   ·   Carrot Cookies  ·   Carrot Family   ·   Caruncle   ·   Cascabel Chilis   ·   Cash Register   ·   Cashews   ·   Cassava   ·   Cassia   ·   Cast Iron Pans   ·   Catfish   ·   Catfish Day Proclamation   ·   Catsup, Catchup   ·   Catsup Bottles   ·   Cattle   ·   Cauliflower   ·   Caviar   ·   Cayenne Peppers  

 

 

 

FOOD VIDEO SECTION
Recipe Videos, Food Safety,
Food Science, Food Festivals, Vintage Commercials, etc.

CASSAVA TRIVIA (YUCCA)

See also: Article - Yucca

Cassava Root

Cassava originated in Brazil. In the 16th century Portuguese sailors brought it to Africa, which now produces more than 50% of the world cassava supply.

This tropical vegetable, also called manioc, manihot, yucca root, yuca root, sweet potato tree and tapioca plant. Cassava is native to South America, in the Amazon Basin of Brazil, and was one of the first cultivated plants in the western hemisphere. It is now also widely cultivated in Indonesia, Malaysia the Philippines and parts of Africa.

Cassava contributes more to the world's calorie budget than any other food except rice and wheat.
Africa accounts for more than 50% of world cassava production.

Cassava leaves are also used as a vegetable in parts of Asia and Africa.

Cassava roots are a source of carbohydrates, but overall have poor nutritional value, containing little protein (1½%), vitamins or minerals. They are also highly perishable if not processed, usually going bad in one day.

Some varieties of cassava contain cyanide compounds and must be cooked thoroughly so as not to case lethal cyanide poisoning.
Scientific American May/2010


 

 

  Home   ·   About Us & Contact Us   ·   Food History Articles   ·   Food Timeline   ·   Magazines   ·   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2014 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.
You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.



 

 

 

 

Culinary Schools & Cooking Classes
From Amateur & Basic Cooking Classes to Professional Chef Training - Over 1,000 schools & classes listed for all 50 States, Online & Worldwide