Yuquita, commonly known as cassava or yuca root, is a starchy tuber that is a staple food for over half a billion people, especially in tropical regions. It is the third-largest source of carbohydrates in the tropics, after rice and maize. Its resilience in poor soils and with minimal rainfall provides food security in many developing countries.
Nutritional Profile
Yuquita is primarily a significant source of carbohydrates, providing substantial energy. A 100-gram serving of cooked cassava root typically contains around 191 calories, with approximately 84% of these calories coming from carbohydrates. While its protein and fat content are relatively low, it still offers small amounts of beneficial nutrients.
The root contains a notable amount of Vitamin C, contributing about 20% of the Daily Value per 100-gram serving, which supports immune function. Yuquita also provides various B vitamins, including thiamine, folate, and vitamin B6. Furthermore, it is a source of essential minerals such as potassium, magnesium, and phosphorus.
Understanding Toxicity and Safe Preparation
Raw yuquita contains naturally occurring compounds called cyanogenic glycosides, specifically linamarin, which can release hydrogen cyanide when the plant tissue is damaged. All varieties of yuquita, whether labeled “sweet” or “bitter,” contain these compounds, though bitter varieties have significantly higher concentrations. Consuming improperly prepared yuquita can lead to cyanide poisoning, with symptoms ranging from dizziness and stomach pains to more severe effects.
Proper preparation ensures safety. First, thoroughly peel the root, as the skin and the layer beneath it contain the highest toxin levels. Then, cut the yuquita into smaller pieces and soak them in clean water for at least 24 hours, changing the water periodically to leach out cyanide compounds. Finally, boil the peeled and soaked pieces for 20 to 30 minutes; high temperatures break down remaining cyanogenic glycosides, and the cyanide dissolves into the discarded water. Frying alone does not effectively remove cyanide, underscoring these pre-cooking detoxification steps.
Culinary Applications and Cooking Methods
Once properly prepared and detoxified, yuquita is a versatile ingredient used in diverse cuisines worldwide. It can often substitute potatoes in many recipes due to its starchy texture and mild, slightly nutty flavor. Common cooking methods include boiling, frying, and roasting, transforming the root into various dishes.
Peeled yuquita pieces can be simmered in water until tender (15-25 minutes), then drained and mashed, added to stews, or served as a side. After boiling, pieces can be fried until golden and crispy for fries, or roasted with oil and seasonings for a flavorful alternative. Yuquita is also processed into flours, like cassava flour (from the whole root) and tapioca flour (a starch extract), used in gluten-free baking and as thickeners.
Selection and Storage
When selecting fresh yuquita at the market, look for roots that are firm to the touch, without any soft spots, cracks, or blemishes. Many commercially sold yuquita roots are coated with a protective wax to help preserve them during transport. If the root is cut, the interior flesh should appear snowy white or creamy with no black streaks or discoloration, which indicate spoilage.
For storage, whole, unpeeled yuquita should be kept in a cool, dark, and dry place, where it can last for about one to two weeks. Avoid storing it in plastic, as this can trap moisture and promote mildew. Once peeled and cut, yuquita can be stored submerged in water in the refrigerator for up to a week, with daily water changes, or frozen for longer preservation. Cooked yuquita can be refrigerated for about a week.