Who can't eat cassava flour

Cassava is a common food ingredient in our daily life. It has a soft and chewy texture, delicious taste, and rich nutritional value. It can promote gastrointestinal digestion and is loved by many people. Cassava flour is a finished product similar to flour made from edible cassava. It is easy to process in edible cooking, such as cassava pancakes, cassava taro balls, etc. This article introduces who should not eat cassava flour and the correct way to eat it.

What are the side effects of cassava flour?

In daily life, many people have experienced pain due to improper diet, so no matter what kind of food we eat in our daily life, we must choose according to our physical condition. Let's take a look at who is not suitable for eating cassava flour!

Side effects No side effects

Contraindications: People who are allergic should be cautious when eating cassava flour.

Everyone's eating habits are different, but for the sake of our health, we also need to make some appropriate adjustments. The above is an introduction to those who are not suitable for eating cassava flour. I hope everyone can adjust their bodies.

Who can't eat tapioca flour?

Need to eat it the right way

In our lives, cassava is mainly used to make feed and flour, because cassava contains very high protein. If we remove the skin of the cassava and then extract the starch inside, it is relatively simple. I hope you can learn how to make it. Cassava can be divided into two types: sweet and bitter. In China, it is mainly used as feed and for extracting starch. Cassava starch can be used to make alcohol, fructose, glucose, maltose, MSG, beer, bread, biscuits, shrimp crackers, vermicelli, sauces, as well as plastic fibers, plastic films, resins, coatings, adhesives and other chemical products. As feed, cassava meal can replace all cereal ingredients and be mixed with soybean meal to form poultry and livestock feed, which is a high-energy feed ingredient. Scrape off the outermost brown thin skin of the cassava, cut it into thin slices horizontally, put it in a pot of cold water and boil it until cooked, then take it out and rinse it in cold water to cool it down. Finally, stir-fry it (just like stir-frying shredded potatoes), and add some chopped green onions when serving. It is very delicious. I haven’t eaten this kind of whole grain for more than ten years and I miss it very much. I often suspect that the "sweet potato flour" sold in supermarkets is actually cassava flour, because in my hometown, I have the impression that sweet potato flour is dark brown in color and cannot withstand long-term cooking, while cassava flour is a lighter brown in color, needs to be soaked in warm water before eating, and is very chewy and can withstand long-term cooking. When using cassava tubers and leaves as food and feed, attention should be paid to detoxification, that is, soaking in water, slicing and drying, peeling and steaming, grinding and making starch, etc. Drying of slices can generally remove 75% of hydrocyanic acid, and the content is very low after processing into starch. Sweet varieties can be safely used after peeling and steaming or slicing and drying. Bitter varieties can also be eaten and fed after detoxification, but are mainly used to process starch. Through the detailed introduction in the article, I believe you should know how to eat cassava better. Because cassava is a poisonous food ingredient, if we don’t eat it the correct way, it is likely to cause serious harm to our body, so we hope that everyone will understand how to eat cassava before eating it, the effect will be better.