Sweet cassava
Lower in toxins; safer to eat with basic cooking
Bitter cassava
Higher in cyanogenic glycosides — requires careful processing
💡 Bitter varieties are more common because they’re more pest-resistant — but also more dangerous if mishandled.
⚠️ The Hidden Danger: Cyanide in Raw Cassava
All cassava contains linamarin, a compound that breaks down into hydrogen cyanide when cells are damaged (e.g., during peeling, grating, or chewing).
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