Kamoteng kahoy (Cassava) is healthy food

CASSAVA is notorious for its flatulence-inducing property and suffers from its reputation as a poor mans food. Yet cassava (commonly known as kamoteng kahoy cassava,or balinghoy) has health and nutritional benefits, aside from being a starchy food. The cassava, yuca, manioc, or tapioca (Manihot esculenta) is a woody shrub of the Euphorbiaceae (spurge) family. A native of South America, it is extensively cultivated as an annual crop for its edible starchy tuberous root and as a major source of carbohydrates. Now grown throughout the tropics, cassava is one of the most important starchy root crops, serving as energy source because of its high carbohydrate content. Cassava roots are very rich in starch. Per 100-gram (g) sample, cassava 145 kilocalories (kcal), 35.3 grams carbohydrate, 1.8 grams dietary fiber, 30 milligrams calcium, 1.1 milligrams iron and 50 milligrams Vitamin C. The cassava tuber contains some soluble carbohydrates, such as glucose, which can be turned into inverted sugar, thus, conveying a pleasant sweet taste. Inverted sugar is a mixture of glucose and fructose which is obtained by splitting sucrose. It is sweeter and its products tend to remain moist and are less prone to crystallization. However, cassava is not a good source of high biological value protein. In some parts of Africa and South America, cassava has several uses. The bitter variety of cassava root is used to treat diarrhea and malaria. Cassava leaves are used to treat hypertension, headache and pain. Cubans commonly use cassava to treat irritable bowel syndrome. A study by the Food and Nutrition Research Institute of the Department of Science and Technology (FNRI-DOST) showed that cassava can cause a significant decrease in the total cholesterol levels and low density lipoprotein cholesterol (LDL-c) levels of volunteer subjects. The study attributed the cholesterol-lowering effect of cassava to its dietary fiber content. Dietary fiber comes from the family of carbohydrate plant sources that are not digested by intestinal

enzymes and are metabolized in the colon. Low dietary fiber intake has been associated with risk to chronic diseases such as obesity, diabetes, cardiovascular diseases and some forms of cancer. In the Philippines, cassava is consumed mainly as a snack or dessert item. It can be eaten plainly as boiled cassava or made into popular recipes such as cassava cake, bibingka cassava and lubi-lubi. Cassava may be cooked directly from its raw form or can be processed and made into cassava flour or cassava starch. Today, with the increased evidence of its nutritional and health benefits, cassava flour is one of the products recommended to partially substitute wheat in baked and noodle products. Partial substitution can buffer the price of other raw materials, especially wheat flour, at the same time adding nutritional value to the products. Use of cassava flour in the formulation of different food products will provide consumers with a variety of healthy food choices and will also benefit the cassava industry, particularly farmers.

KAMOTENG KAHOY or Cassava, Philippine rootcrop

REGARDED BY Americans and Koreans as a super food that heals, kamoteng kahoy or cassava has multifarious uses besides being a food substitute for rice and corn. This Philippine root crop, can also be a potential source of raw materials for industrial uses and food delicacies. It can be processed into feeds, flour, starch and pectin for local and export markets. The flour can further be converted into fermented products such as soy sauce, and alcohol. With the addition of saccharides, it can be made into wine, vinegar and nata. All parts of the kamote plant, especially in the leaves and tips, ranked highest in nutritional value among other commercial vegetables. It contains protein, lipids, carbohydrates, calcium, iron, phosphorus, vitamins A and C, and other nutrients needed by our body. Recent studies conducted by South Koreas Rural Development Administration shows that kamote contains antioxidants that protect the human body from oxidative stress that is associated with many diseases such as cancer and cardiovascular diseases. Among antioxidants found in kamote crops are: chlorogenic acid that slows the release of glucose into the bloodstream after a meal which contributes to the prevention of Type 2 Diabetes Mellitus; isoclorogenic acid; and caffeic acid shown to act as a carcinogenic inhibitor. Even the North Carolina Stroke Association, American Cancer Society, and the American Heart Association have all endorsed the sweet potato for its disease prevention and healing qualities.

The Nutritious And Delicious Cassava

Cassava is an important crop here in the Philippines. It is widely known as "kamoteng kahoy" in tagalog. Other names includes yucca, mandi, manioc and many others. Like other vegetables, cassava is rich in different nutrients and vitamins. This article will give you important information about the many health benefits of cassava.

First off, kamoteng kahoy is a known vegetable for its high carbohydrates content. Interestingly, cassava is produced largely in Brazil and is now cultivated in most tropical countries like the Philippines. Cassava is very delicious and flavorful that is why you can practically make a cake or bread out of kamoteng kahoy. Cassava root is said to be rich in starch and some calcium that are essential for teeth and bone development. This plant also carries a sufficient amount of dietary fibre. iron, manganese, phosphorus, potassium, vitamin B6, and vitamin C. With its fibre content, you'll know that cassava is perfect for lowering your blood cholesterol which decreases your risk of colon cancer, diabetes and cardiovascular diseases. Recent studies suggests that the power of cassava to reduce bad cholesterol is higher than regular wheat-based foods. It also proves that it can also reduce the level of triglyceride which proves the amazing health benefits of cassava. Cassava is also been researched about its effectiveness on improving the nervous system which fights stress, anxiety, depression and even irritable bowel syndrome. Cassava is also a perfect alternative for making french fries instead of using potatoes. Cassava flour meanwhile are used to thicken gravy and is known to have no gluten content, an allergic protein compound. Kamoteng kahoy is easy to cultivate especially in tropical countries. You can practically see cassava as an ingredient in various types of cuisines especially snack meals. So if you are looking for a healthier afternoon snack, take cassava and enjoy its many health benefits.