maniokka

Manioc, also known as cassava or yuca, is a starchy root vegetable that is a staple food for millions of people worldwide, particularly in tropical and subtropical regions. It is the root of the cassava plant, scientifically named *Manihot esculenta*, which is native to South America. The plant is a woody shrub that grows in tropical areas and is a member of the spurge family, Euphorbiaceae.

There are two main types of cassava: sweet and bitter. The distinction lies in the concentration of cyanogenic glycosides, compounds that can release hydrogen cyanide when the root is processed improperly. Bitter varieties contain higher levels, requiring thorough processing, such as soaking, cooking, or fermenting, to remove the toxins before consumption. Sweet varieties have lower levels and are generally safer to prepare and eat.

Manioc is a highly adaptable crop, able to grow in poor soils and withstand drought conditions, making it a valuable food source in areas where other crops may fail. It is typically harvested after 6 to 18 months. The root is the primary edible part, but the leaves are also consumed in some regions after proper preparation.

The nutritional profile of manioc is primarily carbohydrate-rich, providing a good source of energy. It also contains some fiber, vitamin C, and minerals, though its protein content is relatively low.

Manioc can be prepared in numerous ways. It can be boiled, baked, fried, or mashed. It is often processed into flour, tapioca pearls, or used to make bread and other dishes. Its versatility and adaptability have solidified its importance in global food security.