Cassava Leaf

Cassava leaves are commonly used in soups, stews, and sauces, often as a thickening agent or to add a robust green color to dishes. They are sometimes also consumed on their own as a vegetable side dish when boiled or steamed and seasoned.

Per 100 grams, cassava leaves contain approximately 37 calories (155 kJ).

Cassava leaves are rich in protein, offering about 3.7 grams per 100 grams.

These leaves are low in fat, with only 0.6 grams per 100 grams.

Carbohydrates in cassava leaves tally up to about 6.4 grams per 100 grams.

They are an excellent source of vitamins, particularly vitamin K, vitamin C, and vitamin A.

Rich in minerals, cassava leaves provide calcium, iron, potassium, and magnesium.

Consuming cassava leaves can contribute to overall health, thanks to their high vitamin and mineral content. They promote healthy blood clotting, boost the immune system, and aid in maintaining good vision.

Raw cassava leaves contain cyanogenic glycosides, which can release cyanide when eaten. It is important to cook them properly to reduce the risk of poisoning. People with kidney or liver conditions should consume cassava leaves with caution.

Popular dishes include cassava leaf stew, a favorite in West Africa, and cassava leaf soup, which is often enjoyed with rice.

Cassava leaves are typically boiled, steamed, or simmered in sauces to ensure they are thoroughly cooked to neutralize toxins.

They pair well with robust flavors such as garlic, chili, coconut milk, and various meats and seafood.

Cassava leaf is a nutritious and versatile ingredient used in a variety of dishes across the globe. It provides essential nutrients and can be prepared using different methods. However, it must be cooked properly to ensure safety. With its unique taste and texture, cassava leaf can add an exotic touch to any meal.