Description

The cassava root is long and tapered, with a firm, homogeneous flesh encased in a detachable rind, about 1 mm thick, rough and brown on the outside. Commercial cultivars can be 5 to *0 cm (2.0 to 3.9 in) in diameter at the top, and around *5 to *0 cm (5.9 to *1.8 in) long. A woody vascular bundle runs along the root's axis. The flesh can be chalk-white or yellowish. Cassava roots are very rich in starch and contain small amounts of calcium (*6 mg/**0g), phosphorus (*7 mg/**0g), and vitamin C (*0.6 mg/**0g).[*2] However, they are poor in protein and other nutrients. In contrast, cassava leaves are a good source of protein (rich in lysine), but deficient in the amino acid methionine and possibly tryptophan.