Cassava, also known as manioc or yuca, is a starchy root vegetable enjoyed in many parts of the world. It is affordable, filling, and easy to prepare, which makes it a common choice for older adults. For seniors, cassava can be helpful in many ways, but it also carries certain risks if not handled correctly. Understanding both sides is important for keeping meals safe and nutritious.
Cassava offers a solid energy source because it is rich in carbohydrates. For elderly individuals who may tire easily or have lower appetite, this slow and steady supply of energy can help them stay active throughout the day. Cassava also provides valuable nutrients such as vitamin C, calcium, and potassium. These nutrients play an important role in supporting immunity, tissue repair, bone strength, and heart function, all of which become more important with age.
However, cassava is not completely risk free. Raw cassava contains natural compounds called cyanogenic glycosides. When cassava is not peeled, soaked, and cooked properly, these compounds can release harmful toxins. Eating undercooked or raw cassava may cause symptoms like dizziness, nausea, or even nerve problems. Older adults are more sensitive to these effects, which is why safe preparation is essential. Proper steps include peeling the root fully, soaking it in water, and cooking it well before eating.
