Manihot esculenta, commonly called cassava, manioc, or yuca (among numerous regional names), is a woody shrub of the spurge family, Euphorbiaceae, native to South America, from Brazil, Paraguay and parts of the Andes. Cassava (yuca) is a starchy root vegetable. It’s rich in vitamin C and good for your gut — but when eaten raw, it can cause cyanide poisoning.

Understanding the Context

Find out what nutrients are in yuca root and learn how they can help everything from digestion to blood sugar. Learn all about yuca (cassava) and how to make delicious Latin recipes with it! In this guide, you'll find out how to choose, peel, cut, and store yuca. What is Yuca (Cassava) & How To Cook With It - A Sassy Spoon What is yuca?

WHAT’S YUCA – Yuca Bowl

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WHAT’S YUCA – Yuca Bowl
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Key Insights

Yuca is the root of the Cassava plant and it’s pronounced YOO-ka. Yuca is not the same as Yucca. The latter is a southeastern United States desert plant. The two are unrelated, though the spelling is often used interchangeably. What Is Yuca (Cassava)?

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Final Thoughts

How to Eat it, benefits, facts & More Yuca, or cassava, is a root vegetable that can promote gut health, heart health, and iron absorption. Learn all about its benefits, drawbacks, and how to eat it.