Qu'est-ce que le manioc?

What is cassava?

Cassava, also called cassava or yucca root, is a plant belonging to the euphorbiaceae family. This tuber is native to South and Central America, where it occupies an important place in the diet. It is also found in the diet of several Asian and African countries. There are two main types of cassava: sweet cassava and bitter cassava. What differentiates them is their content of hydrocyanic acid, a toxic substance. Sweet cassava contains little hydrocyanic acid while bitter cassava contains a high amount and requires special treatment before it is edible. Finally, cassava has floury flesh that is usually white in color and has a brownish peel.

What is the nutritional value of cassava?

  • Cassava is a source of vitamin C, folate and manganese.
  • It also contains fiber, magnesium and copper.
  • It is rich in carbohydrates and starch.
  • Cassava and its derivatives (e.g. tapioca, flour) are naturally free ofgluten and can therefore be part of the diet of people withceliac disease.

How to prepare cassava?

sweet cassava

  • It is recommended to remove the midrib of cassava, which is more fibrous.
  • Rich in carbohydrates, sweet cassava is eaten and prepared like most starches, especially potatoes.
  • Indeed, it is eaten cooked in boiling water or roasted. Cooking reduces the cyanide content below levels considered non-toxic.
  • Once boiled, it can be fried, pan-fried, pureed or cooked as a gratin.
  • It can also be added to soups, stews and stews.
  • It can accompany meat, fish and poultry.
  • The taste of cassava is rather neutral and is similar to that of potatoes and chestnuts. Adding herbs and spices enhances its discreet taste.

bitter cassava

  • If not prepared properly, bitter cassava can be poisonous. Before being edible, bitter cassava must be grated, soaked in water for a long time and then cooked. These steps reduce its cyanide content.
  • Once prepared, bitter cassava can be used in different recipes, such as cakes, muffins, etc. (See the products ofLulubelle & Co).
  • It is from bitter cassava that we obtain tapioca, used in particular to prepare puddings, and tapioca flour.


  1. https://www.passeportsante.net/fr/Nutrition/EncyclopediaAliments/Fiche.aspxdoc=manioc_nu#:~:text=Les%20bienfaits%20du%20manioc,r%C3%A9gulateur%20sur%20le%20transit%20intestinall
  2. https://ici.radio-canada.ca/bit/ingredients/11/manioc
  3. https://www.jaimefruitsetlegumes.ca/en/food/manioc/
  4. https://www.soscuisine.com/recette/pouding-tapioca
  5. https://fr.wikipedia.org/wiki/Cassava
  6. https://inspection.canada.ca/food-safety-for-consumers/fact-sheets/products-and-risks/fruits-and-vegetables/natural-toxins/eng/1332276569292/1332276685336

Article written by:

Marie-Noël Marsan, Nutritionist


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