Yuca
Yuca, also known as Cassava, is a hearty root vegetable native to Central and South America, known for its mild, slightly sweet flavor and nutritional benefits. With a starchy texture similar to potatoes, yuca is a popular choice for a variety of culinary creations, from savory dishes to baked goods.
Nutrition
Good source of Copper, 10%, which plays a role in energy production.
A good source of Manganese, 15% which supports energy metabolism.
How do you pick Yuca?
Choose yuca roots that feel firm and heavy for their size.
Opt for yuca roots with smooth, unblemished, light brown or beige skin. Green spots are normal.
Yuca should have a mild, slightly sweet aroma. Avoid yuca that feels soft or spongy, with cuts, bruises, or unpleasant odors as this may indicate spoilage.
How do you prepare Yuca?
Yuca contains trace amounts of natural toxins and should not be eaten raw.
Ensure the yuca is cooked thoroughly before consumption.
After washing, use a knife to peel away the thick, woody outer skin, remove the tough, fibrous core and cut into manageable pieces.
Yuca can be boiled, steamed, roasted or fried. Yuca can be served as a side dish, similar to potatoes, or added into various recipes such as stews, soups, or mashed yuca.
How do you store Yuca?
Avoid cutting or peeling your yuca until you're ready to use it. Store whole, unpeeled yuca in a cool, dry place like a pantry or a well-ventilated cupboard.
Avoid storing it directly next to ripening fruits or vegetables as they emit ethylene gas, which can accelerate spoilage.
Properly stored, whole yuca can last up to 2 weeks.
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