Cassava is a rich source of carbohydrates and a staple food in tropical and subtropical regions. However, it must be properly processed and prepared before cooking in order to remove toxic cyanogenic ...

Raw cassava contains huge amounts of cyanogenic glycol, whose consumption can trigger the body to emit cyanide. This can lead to organ damage, paralysis, reduced gland conduction or even death.

Saponins, cyanogenic glycosides, proteolytic enzymes, and alkaloids likely contribute to the vesicant properties of the plant.

They must be soaked and boiled vigorously. Cassava (Yuca): Raw cassava contains cyanogenic glycosides, which can release cyanide. It must be properly peeled, soaked, and cooked thoroughly to be safe.