A delicious, potato-like root vegetable with a starchy white interior.
Yuca is the root of the Cassava plant. It’s native to South America and frequently consumed throughout Latin America, South Asia, Africa, and the Caribbean. The yuca roots are large and somewhat oblong, similar to the shape of a sweet potato or yam! The cassava root is a great alternative for those with common food allergies to gluten, grains, or nuts. It’s frequently confused with yucca, a plant native to the southeastern US.
Health Benefits of Yuca:
The yuca root is a great source of starchy carbohydrates. It’s packed with energy and a good source of fiber, particularly resistant starch. Resistant starch functions similarly to soluble fiber within the body. Resistant starch is known to help prevent insulin sensitivity, modulate blood sugar levels and promote optimal digestion.
Nutrient Breakdown of Yuca:
*Per 1 cup raw, 206g (1)
- Protein | 2.8g
- Carbohydrate | 78.4g
- Vitamin C | 71% DV
- Manganese | 40% DV
- Potassium | 16% DV
How To Use:
Yuca has a number of different uses. It’s the main ingredient in tapioca and it can be used to make an alternative to traditional french fries or even baking flour. They can also be mashed or baked similarly to sweet or russet potatoes.
Recipes:
NS Recommends:
Yuca has tough skin, so we recommend peeling it before preparing the root vegetable in a dish. Start by cleaning and chopping the yuca into 2-3 inch pieces. Then with the interior side down, begin slicing off the outer layer with a knife. The thick nature of the skin makes a vegetable peeler a bit too difficult to use.
