Vegetable
Flesh
Cassava flesh is a primary edible portion with mild potato-like when properly detoxified and cooked. Prep removes tough or soiled parts and sizes pieces for even cooking. Cook with methods that suit moisture—high heat for browning, brief blanch for green vegetables, long braise for hardy roots.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 0.3 g
- Saturated Fat 0.05 g
- Trans Fat 0 g
- Monounsaturated Fat 0.05 g
- Polyunsaturated Fat 0.16 g
- Cholesterol 0 mg
- Sodium 19.3 mg
- Salt 0.05 g
- Total Carbohydrate 13.6 g
- Dietary Fibre 2.56 g
- Total Sugars 2.91 g
- Complex / starch 5.72 g
- Protein 2.02 g
- Water 85.9 g
- Energy 60.5 kcal
- Water 85.9 g
- Carbohydrates 13.6 g
- Protein 2.02 g
- Fat 0.3 g
- Saturated Fat 0.05 g
- Monounsaturated Fat 0.05 g
- Polyunsaturated Fat 0.16 g
- Omega-3 0.02 g
- Vitamins 73.7 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.05 mg
- Vitamin B2 — Riboflavin 0.07 mg
- Vitamin B3 — Niacin 0.52 mg
- Vitamin B5 — Pantothenic Acid 0.26 mg
- Vitamin B6 0.13 mg
- Vitamin B7 — Biotin 1.3 µg
- Vitamin B9 — Folate 24.9 µg
- Vitamin C 2 mg
- Vitamin E 0.47 mg
- Vitamin K 29 µg
- Minerals 373 mg
- Major Minerals 371 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.05 g
Vitamins
vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.05 · vitamin-b2-riboflavin: 0.07 · vitamin-b3-niacin: 0.52 · vitamin-b5-pantothenic-acid: 0.26 · vitamin-b6: 0.13 · vitamin-b7-biotin: 1.3 · vitamin-b9-folate: 24.9 · vitamin-e: 0.47 · vitamin-k: 29 ·
Minerals
Flesh of Cassava: composition reflects this culinary part relative to the whole ingredient.
History
Market gardeners sold plants already trimmed into cook-ready parts.
Supermarket pre-trimming expanded convenience vegetable sales.
Chefs re-emphasised using stalks, leaves, and cores to reduce waste.