Cassava
Also known as: cassava root, manioc, manioc root, yuca, yuca root
Cassava contains naturally occurring cyanogenic glycosides (linamarin). When properly processed (peeled, soaked, cooked, or fermented), residual cyanide is reduced to safe levels.
What it is
The starchy root of Manihot esculenta, a staple food in tropical regions.
Carbohydrate-rich whole-food starch source; basis for tapioca and many flours.
Why it's flagged
- cyanogenic glycosides if improperly processed
- must be peeled, cooked or fermented before consumption
What regulators actually say
"Code of Practice for the Reduction of Hydrocyanic Acid (HCN) in Cassava and Cassava Products (CAC/RCP 73-2013)."
"Cassava, raw - USDA FoodData Central nutrient profile."
Regulatory status
United States — FDA
Whole food; processed cassava products are widely consumed and FDA-recognized.
European Union — EFSA
Whole food; EU follows Codex CXC 73-2013 code of practice.
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