Cassava is known as a vegetable in many diets around the world. The nutritional composition of cassava brings many health benefits, but if processed improperly, there may be side effects caused by cassava.

Symptoms of cassava intoxication and cassava poisoning appear after eating cassava with symptoms such as headache, weakness in limbs, stomachache, etc. The reason is that cassava contains hydrocyanic acid which causes poisoning and can even be fatal if consumed in large amounts.

Cassava is a popular food, especially in rural and mountainous areas of our country. However, cassava contains toxins that can cause severe poisoning, even death. Therefore, people need to have the knowledge to choose how to process and remove toxins in cassava before eating.

Cassava is a food from the roots of the Manihot cassava plant of the Euphorbiacae family. The cassava peel contains a heterozyt, which when exposed to water will be hydrolyzed into hydrocyanic acid, acetone and glucose. Therefore, the toxicity of cassava is mainly caused by hydrocyanic acid. If a person weighing about 50kg absorbs about 20mg of this substance, he will be poisoned by cassava and 50mg will lead to death.

Cassava is a tuber that contains a number of important nutrients and resistant starch, which is beneficial for health. Therefore, many people wonder if eating cassava makes you fat? In fact, eating cassava properly is also a good way to support weight loss.