Yucca, also known as manioc or cassava, is a white, starchy tropical vegetable that was originally grown by the indigenous peoples who resided in the countries now known as Columbia, Venezuela, and Brazil. These people used yucca as a dietary staple, typically milling the yucca into flour or making a paste from it.
Fat free, saturated fat free, cholesterol free, very low in sodium, excellent source of vitamin C and manganese.
Cassava is incredibly versatile; it can be boiled, baked, steamed, grilled, fried, mashed or added to stews. Frequently, it is served with meat, sprinkled with salt, pepper and lime juice. Many recipes call for it to be grated. When cooked, it turns yellow, slightly translucent, a little sweet, and chewy. The root can also be made into a ground meal or flour by washing, peeling and grating it, and then pressing out the juice and drying the meal. The meal can be bought already prepared and frozen. Yucca is used for osteoarthritis, high blood pressure, migraineheadaches, inflammation of the intestine (colitis), high cholesterol, stomach disorders, diabetes, poor circulation, and liver and gallbladder disorders. Some people apply yucca directly to the skin for sores, skin diseases, bleeding, sprains, joint pain, baldness, and dandruff. In foods, yucca is fried like potatoes. In manufacturing, yucca extract is used as a foaming and flavoring agent in carbonated beverages. Many compounds from yucca have been used in the manufacture of new drugs.