Cassava Leaves For Culinary And Healing Purposes.

Cassava roots are a staple food in many parts of the world. The cassava plant is called Manihot esculenta botanically.

The leaves of cassava plant are useful for cooking and medicine die to their nutritional content. Cassava leaves contain vitamins A, B1, K, folates and beta-carotene. The protein content is comparable to that of eggs and includes essential amino acids like leucine, valine, isoleucine, lysine and arginine. The leaves are rich in fiber, carbohydrates and also contain minerals like potassium, phosphorus, zinc, copper and iron. They are low in calories, unlike the starch rich roots.

They contain hydrocyanic acid which makes them toxic when eaten raw. Cooking degrades the

cyanide content and makes the leaves safe for consumption.

Cassava leaves are bland or have no taste, and so absorb the flavour imparted by other ingredients they are cooked with.

Cassava leaves have antioxidant, astringent and anti-inflammatory properties which make them useful in healing and traditional medicine. They are used to cure fevers, rheumatism, diarrhea, ulcers, head ache, expel worms and increase stamina. Mashed leaves are used to heal injuries because of their astringent properties.

Cassava leaves are plentiful, cheap and available throughout the year. They are nice to use in cooking egusi. You can use them to substitute other vegetables in cooking especially during  harmattan or dry season.

We will like to know what cassava leaves are used for in your area below. Follow on Twitter @heal2bwell.