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Wednesday, November 29, 2017

Cassava as food and medicine.

Cassava as food and medicine. Among crop plants, the cassava plant provides the highest yield of food energy and is a staple food for more than 500 million people. Cassava root is very rich in starch and contains significant amounts of calcium, dietary fiber, iron, manganese, phosphorus, potassium, vitamin B6 and vitamin C. A recent study conducted in the Philippines (one of the countries where cassava is an important crop) looked into the effects of root crops and legumes in lowering cholesterol levels among humans with moderately-raised cholesterol levels. The study showed that cassava significantly decreased total cholesterol levels, decreased low density lipoprotein (LDL) cholesterol (considered as “bad” cholesterol), and may help lower triglyceride levels due to its high total dietary fiber content. Another study show that cassava may help support the nervous system and help alleviate stress, anxiety and irritable bowel syndrome.Beside as a food, cassava also has many benefits as a drug, such as for rheumatic, headache, fever, wounds, diarrhea, intestinal worms, dysentery, night blindness, beri-beri, and also can increase stamina. Overcoming arthritis can be done by eating the cassava or rub it on the pain area.