Have you seen or tried using cassava flour before? Wait, do you know what this is? If yes, then good for you. If not, it’s fine, this article you are reading is what exactly you need. Here, you will get to know about the different health benefits of cassava flour, and many other necessary information about the flour. Worry less, because you will be learning a lot from this article- that’s for sure. So sit back, relax, and enjoy the read.
What is Cassava Flour?
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The cassava plant is one of the staple crops to millions of people in various regions in South America, Africa, and Asia. In the actual fact, cassava produces the cassava root, which is a starchy, carbohydrate-rich tuber, which is the same as yam, potato, plantains, and taro. Moreover, since it is a tuberous root crop, cassava is free of nut, gluten, and grain. And it is also good for paleo, vegan, and vegetarian.
The cassava flour is actually a kind of gluten-free, wheat flour substitute, which is made by drying and grating the fiber-rich cassava root or yucca. Some people say that this flour is the next generation in the grain-free baking. This is for the reason that it has an easy-to-use texture and a mild taste. You may also like another popular product that is made from cassava –the tapioca. Usually, you can find this in pearl form, which is actually made from the extracted cassava starch.
Although sometimes the terminologies, tapioca flour, and cassava flour are being used transposal, there are distinct differences between the two. In fact, tapioca is a starch that is extracted from the cassava root. On the other hand, the cassava flour is the whole root itself. Since this is the case for the cassava flour, it has more dietary fiber in it than the tapioca.
Furthermore, since cassava is a starchy tuber, you may expect that it has a high content of carbs. Nonetheless, it is higher than what you can imagine. For example, every 100 grams of the cassava has about double amount of carbs in sweet potatoes. This is what makes it a valuable food source for so many people.
Nutritional Profile of Cassava Flour
Almost all parts of the cassava plant may be beneficial in various ways. The cassava plant is also extremely intolerant to stressful environments and may be grown in various parts of the world. Especially to the countries wherein fresh foods are usually scarce. This is the reason why it is considered a sustainable and significant security crop for the prevention of famine.
A quarter cup of cassava flour has the following essential nutrients:
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Even though it is not that high in fiber, healthy fats, and protein, cassava is low in calories. It also allows you to devour some of your favorite recipes, even without using processed or bleached flours. In addition, cassava flour is a good source of vitamin C, which is retained during the manufacturing process of the flour. As a matter of fact, cassava flour is a better source of vitamin C than yams, wheat brown rice, plantains, corn, and potatoes.
Health Benefits of Cassava Flour
Here are some of the most staggering health benefits of cassava flour:
- Very sustainable, inexpensive, and easy-to-grow. The cassava plant can withstand even with optimal growing conditions, thus making them extremely sustainable. Moreover, it can also assimilate carbon at very high rates under the high levels of humidity, survive in the dry or humid environment, and withstand solar radiation and high temperatures.
- Low in sugar, fat, and calories. There are just about 120 calories per quarter cup of cassava flour. This is what makes it lower in calories than any other gluten-free flours like coconut and almond flour. It is good for those who have diabetes, high cholesterol, and high blood pressure.
- Non-allergenic. If you are sensitive or allergic to coconut or nut, cassava can be a great substitute for baking. This is one of the best health benefits of cassava flour, especially for those who are allergic to foods that have nut and coconut ingredients.
- A good substitute for cassava flour. The cassava flour is easy-to-use as a substitute for grain-based flours as it is free from gluten and grain. One of the best things about it is that it is neutral in taste.
Why should you use cassava flour instead of gluten-free flours?
The cassava flour has a fine texture, white color, low-fat content, and neutral taste in comparison to that of the coconut and almond flour. Moreover, it is also suitable for those who have allergies, and those who cannot consume coconut and nuts. Many people often describe its taste as the same as the white potatoes, except that its texture is a bit smoother and buttery. In comparison to that of the other flours, the cassava flour is completely free of grain and gluten.