Cassava leaves

Manihot esculenta

leaf

Pounded and long-cooked (pondu, saka-saka), rich in plant proteins.

Origin

Amazon, adopted in Africa

Season (United States)

all year round

Preparation

Never raw: like the root, they contain cyanogenic compounds, which pounding and long cooking remove.

Molecules

Beta-carotene (vitamin A) · Lutein and zeaxanthinIn small amounts, not counted Protein

Did you know?

Cassava roots contain little protein, its leaves a lot — except for methionine; in northern Brazil they make maniçoba.