Yucca or cassava is a versatile root native to Central America, South America and the Caribbean, and a staple of Latin American, African and Asian cuisines.

The Yuca root is referred also as manioc and tapioca. Yucca root contains some toxins, such as linamarin or lotaustralin, within its skin peel, and this is why it is never consumed raw, it should be always cooked.

Suited to a wide variety of recipes, the white flesh inside, can be pureed, sautéed, fried, boiled or stewed and transformed into flour, juices, pastes, breads and tapioca.

Yucca root can easily replace potatoes in soups and stews. 
Yucca spoils quickly, so it should be used within a day or two of purchase, or cooked and cut into chunks and freezed for several months.

Nutrition Benefits of Yucca Root
Yucca is carbohydrate, fiber and nutrient dense, making it a valuable source of food energy. Compared to a potato it is higher in fiber and potassium and good source of vitamin C, essential for healthy physical growth and cognitive development, yet it has an insufficient amount of protein. Fat free, saturated fat free, cholesterol free, excellent source of manganese and very low in sodium. It is a digestive food and contributes moderately vitamins of Group B, potassium, magnesium, calcium and iron.