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The Nutrition and Benefits of Yucca Root

The root of yucca, also known as cassava, is a raw carrot root reminiscent of sweet potatoes. In South America, which is commonly grown, yucca is used as a side dish and sliced and grated into pancakes. The nutritional content of yucca is also comparable to that of American potatoes. It is not only low in fat but also rich in vitamins and minerals.

Yucca Root Nutrition

Carbohydrate and protein

Yucca roots are like potatoes rich in carbohydrates and contain low levels of protein. Carbohydrates are needed for the function and energy of the nervous system, so they are needed in large quantities. The recommended daily dose for adults is 130 grams of carbs per day. Yucca roots contain about 38 grams of carbohydrates per 100 grams serving.

Fat and cholesterol

A diet rich in saturated fat and cholesterol increases the risk of clogged arteries and heart disease. Yucca contains negligible amounts of total fat and contains no cholesterol. A 100 gram portion contains about 0.3 grams of total fat and 0.07 grams of saturated fat. The recommended total fat intake per day is 25 to 35 percent of total calories, but the recommended amount of saturated fat is 7 percent of total calories. Based on a 2,000 calorie diet, these would be 50 to 70 grams of total fat, including 14 grams of saturated fat. The addition of butter to the cooked yucca changes the fat and cholesterol content. For example, one tablespoon of butter adds at least 7 grams of saturated fat and 31 milligrams of cholesterol.

fiber

Yucca roots have a moderate amount of fiber. A 100 g serving contains only less than 2 g. This form of carbohydrate helps you to feel full. This is useful for weight control. Fiber also prevents constipation, stabilizes blood sugar levels and lowers the risk of high cholesterol. The recommended daily fiber content is at least 20 grams for women and 30 grams for men. You can make a high-fiber meal using yucca root as a side dish of beans, broccoli, cauliflower or Brussels sprouts.

vitamin C

Vitamin C has moderately high yucca roots, about 21 milligrams per serving of 100 grams. The recommended daily intake of vitamin C is 75 milligrams in women and 90 milligrams in men over the age of 19. These vitamins are responsible for various functions in the body, such as wound healing, connective tissue strength, the health of the immune system and formation of scar tissue.

manganese

Like vitamin C, manganese strengthens the connective tissue. It also plays a role in hormone production and blood clotting. Yucca roots contain moderately high levels of manganese. A 100-gram serving contains 19 percent of the recommended daily allowance. Beans such as beans, peas and lentils combine well with yucca roots to provide a manganese-packed meal.

antioxidant

The color of foods says a lot about their antioxidant effects. For example, yucca root meat is white. White pigment fruits and vegetables contain an antioxidant called anthxanthine. According to nutrition expert Julie Garden-Robinson, this helps reduce the risk of heart disease, stomach cancer and high blood pressure.