Cassava Is
Cassava is a kind of fruit from tuber plants that grow in the soil. Cassava has an oval shape along the arms of a small child, the flesh bubbles in the middle and conical on both sides. Cassava has a hard meat texture. Cassava skin color is dark brown or dark brown. Cassava has no special taste when it is still raw because the flesh is still very hard.
Function
Cassava is one source of good carbohydrates for the body. Some studies have even stated that cassava is much more carbohydrate content than rice as the main menu of Indonesian food. Besides cassava also contains protein, fat, mineral vitamin B, vitamin K, fiber and is a food with a very high calorie content. High calorie content in cassava makes cassava longer when digested by the body so the body will not be easily hungry. For those of you who are dieting, cassava is highly recommended.
As a food ingredient, cassava is usually used as main food ingredients by boiling, fried, baked, or burned. Cassava is also used as a companion in some cuisines such as fried, vegetable spinach village, various snack market and various other cuisines. Cassava can also be used as flour.
How to Process
Cassava is a food that is quite durable because the texture of the flesh is very hard. Cassava does not require special storage method, just left it in the open space along with the skin alias not peeled. Some tips you may need related to cassava are:
Do not put cassava in the refrigerator because it will make it moist and easily moldy If you want to make boiled cassava, peel the skin, put it into boiling water until all the meat of cassava dipped into the water, leave it soft if you want to be used as a mixture of vegetables spinach village, boil cassava first until tender, then put in a vegetable spinach that is still boiled with the spice of broth To store cassava that has been boiled, you can put it in the refrigerator in a closed container.