Manioc which is also known as Cassava or yucca (Manihot esculenta), is known for its edible starchy tuberous root that is considered a staple in many countries. A perennial plant that is extensively cultivated in tropical and subtropical regions, manioc is considered a main source of carbohydrate in some countries.
Manioc is mostly consumed in boiled form while we Sri Lankans eat it out of the pot with a chilli and onion sambol named lunumiris or even coconut sambol. Manioc or cassava is also processed to make cassava starch which is commonly known as tapioca.
Dense in nutrients, you have to know the proper technique to cook the root. High in carbohydrates Manioc possesses a low glycemic index while its high in fiber. A lesser known fact about the root is that its very high in potassium and vitamin C.
There are a few health benefits that associate with manioc due to its rich flavonoids, vitamins and fiber content. It may lower the risk of metabolic syndrome, may promote wound healing, may prevent malnutrition and may also support healthy weight management. It’s pottasium content may also help reduce blood pressure.
