Yuca (a.k.a. cassava) is a starchy tuber that is grown and harvested mostly in tropical and subtropical regions. It is the third largest source of carbohydrates in the world, after rice and maize. There are two main types of yuca: bitter and sweet.
A Nutrient-Rich Carb Source
Although it is extremely high in carbohydrates, yuca is also rich in nutrients like calcium, magnesium, phosphorous, potassium, vitamin C, and various B vitamins. Yuca is also high in anti nutrients such as cyanide, though. As a result, bitter yuca has to be properly treated and prepared before it can be safely eaten. Sweet yuca can be eaten after boiling. One of the best ways to prepare bitter yuca is to dry it into a powdery or pearly extract, known as tapioca.
Yuca vs. Yucca
Mark Sisson even has a post where he mentions cassava as a “safe starch“, although he incorrectly connects it to “yucca” when he meant “yuca”. Yucca is a fruit that comes from a shrub, whereas yuca is another name for cassava. That’s OK, we’ll forgive Mark for that one.