Cassava is a nutty-flavored, starchy vegetable in the root and tuber family. Other vegetables in this group include potatoes, sweet potatoes, taro, and yams. Cassava is high in both carbohydrates and calories compared with other vegetables, and it is a staple crop in many cultures across the globe.
Cassava is also called yuca, manioc, Manihot esculenta, or Brazilian arrowroot. The term Brazilian arrowroot can be confusing, as cassava is not used to make arrowroot starch, which comes from West Indian arrowroot or Maranta arundinacea.
On the other hand, tapioca is a starch extracted from cassava root, and tapioca flour is made from cassava root.
The name yuca is commonly confused with yucca, which is not a root vegetable but an evergreen shrub and is entirely different from cassava. Make sense?
Cassava root can be cooked and eaten as a starchy side - similar to mashed or roasted potatoes - and it’s also used to make different types of flours.
Cassava flour is made from the whole root of the cassava plant. Just like cassava root, cassava flour is gluten-free and grain-free, making it an excellent alternative to wheat flours for people who cannot tolerate gluten. Cassava flour is widely used in gluten-free baking and it can be used as a gluten-free substitute for breadings or breadcrumbs. The Daily Harvest Flatbread collection utilizes cassava flour to create nutritious gluten-free crusts.
Tapioca starch, which is the same thing as tapioca flour, can be used in gluten-free baking, or as a thickener in soups and stews.
We take care of food so food can take care of you. Stock up on our deliciously nourishing cassava-based bestsellers on daily-harvest.com.
Sources
Carolina Schneider, MS RD
Nutritionist
Carolina Schneider, MS, RD is a Registered Dietitian and founder of Hungry for Plants. She specializes in plant-based nutrition and has followed a whole-food, vegan diet for nearly a decade. With a background in journalism, marketing and public relations, Carolina is adept in creating nutrition content for health and wellness companies that prioritizes the brand’s positioning to consumers. Her experience, combined with her passion and knowledge, equip her to help companies successfully communicate the nutritional benefits of their products to consumers. Originally from Brazil, Carolina is fluent in Portuguese, English and Spanish. Carolina received two degrees in Journalism and Public Relations, which have given her the tools to become a writer and excellent communicator. Additionally, Carolina has years of professional experience in marketing, specifically in the food industry, giving her the knowledge to help brands best position their products to reach new customers and improve brand loyalty. Carolina obtained her Master of Science degree in Nutrition & Dietetics, and is passionate about nutrition science and helping individuals improve health and wellbeing through food.
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