Nutrient content in cassava - cassava or many also called cassava that has been widely recognized as a staple food and the leaves can be used as sayuran.Singkong is producing carbohydrates as a staple food rice and leaves are rich in nutrients.
Cassava or manioc is an annual species of tropical and subtropical family of Euphorbiaceae.
Cassava became known in South America and has been developed since the days of man prasejarah.Bentuk-modern form of cassava have been cultivated species can be found growing wild in southern Brazil.
Cassava is now very memasyarakat.Disamping can be consumed directly by simply steamed or boiled, cassava is also a very flexible material that can be made a variety of different kinds of cassava kue.Kue most familiar is gethuk lindri / gethuk and cassava.
How to choose a good cassava
- Cassava peel a little. See the color, if the color is yellowish cassava species that are better than the white.
- Break a little tip, look - well, if there is a blue section should
- Do not selected. Cassava has long kept it tends to emit blue or black stains caused by enzymes that are toxic poliphenolase.
- Many people choose a wrap cassava from the ground. If the soil has not dried cassava means means they are new, certainly no stains.
How to cultivate cassava
When cassava is processed must be washed to remove soil that sticks in cassava roots. After that cassava can be peeled. How to peel pretty easy, just slice the middle lengthwise, then pull up part is peeling off at all of the cassava.
Wash your back so clean cassava.
If not treated, first soak the cassava
so that the color does not change. What must be remembered, cassava tuber texture is hard enough, so if you want to change the confectionary menhadi must be processed first
such as steamed or shredded. When cassava was about to be mashed like to make getuk, cassava steaming should be done to really - really soft. In order to be polished using a fork or boxed in a mortar (stone mortar). What must be remembered, preferably mashed cassava while still hot.
Nutrient content in cassava
Cassava Nutrition 206 g.
- Water 122.94 g
- Energy 330 kcal
- Energy 1374 kj
- Protein 2.8 g
- Total lipid (fat) g 00:58
- Ash 1:28 g
- Carbohydrate, by difference 78.4 g
- Fiber, total dietary 3.7 g
- Sugars, total 3.5 g
- Calcium, Ca 33 mg
- Iron, Fe mg 00:56
- Magnesium, Mg 43 mg
- Phosphorus, P 56 mg
- Potassium, K 558 mg
- Sodium, Na 29 mg
- Zinc, Zn 0.7 mg
- Copper, Cu 0206 mg
- Manganese, Mn 0791 mg
- Selenium, Se mcg 1.4
- Vitamin C, total ascorbic acid 42.4 mg
- 0.179 mg thiamin
- 0.099 mg Riboflavin
- Niacin 1.759 mg
- Pantothenic acid mg 0.022
- Vitamin B-6 0.181 mg
- Folate, a total of 5.6 mcg
- ~ Mcg folic acid
- Folate, food mcg 5.6
- Folate, DFE 56 mcg_DFE
- Choline, a total of 48.8 mg
- Betaine 0.8 mg
- Vitamin B-12 ~ mcg
- Vitamin B-12, added ~ mcg
- Vitamin A, IU 27 IU
- Vitamin A, RAE 2 mcg_RAE
- Retinol ~ mcg
- Vitamin E (alpha-tocopherol) 12:39 mg
- Vitamin E, added ~ mg
- Vitamin K (phylloquinone) 3.9 mcg
- Fatty acids, total saturated g 0.152
- Fatty acids, total monounsaturated 0.155 g