Cassava is a plant that grows in warm and humid regions with various temperatures in tropical countries.
Cassava contains vitamin B17 or commonly called amygdaline, which is a compound in the form of glycosides. Vitamin 17 can be extracted, and the result of the extraction is called laetrile. Until now, laetrile compounds are often used as medicines in curing cancer by medical teams. Vitamin B17 serves to facilitate the decomposition and absorption of nutrients in the body. Boiled cassava is also often become one of the foods that serve as a menu for patients with cancer in the hospital.
A good cassava is fresh, fresh and no blue streaks or grayish lines. Well, for processing should follow as the following description:
- Rebuslah cassava is good and fresh
- Boil in a pot without a lid, aiming for excess hydrocyanic acid to evaporate
- Avoid the use of salt or any flavor enhancers for the benefits of boiled cassava increasingly felt