Cassava, is an annual tropical andsubtropical trees of the family Euphorbiaceae. Tuber is widely known as a staple food-producing carbohydrates and leaves as a vegetable.
Cassava is a tuber or root length of trees with an average physical diameter 2-3 cm and 50-80 cm in length, depending on the type of cassava is planted. Tuber flesh is white or yellowish. Cassava tubers can not stand save even placed in the refrigerator. Symptoms of damage is marked by the release of a dark blue color due to formation of cyanide which is toxic to humans.
Cassava tubers are a source of energy rich carbohydrates but very poor in protein. A good source of protein actually present in cassava leaves because they contain the amino acid methionine.
This type of cassava Manihot esculenta first became known in South America and then developed in pre-history in Brazil and Paraguay. Modern forms of which have been cultivated species can be found growing wild in southern Brazil. Although the wild Manihot species there are many, all varieties of M. esculenta can be cultivated.
Cassava production is estimated to be 184 million tons in 2002. Most of the production is produced in Africa, 99.1 million tons and 33.2 million tons in Latin America and the Caribbean.
Cassava grown commercially in parts of Indonesia (then Dutch East Indies) in about the year 1810 [1], having previously introduced to the Portuguese in the 16th century to the archipelago from Brazil.
1. Cassava has a chemical composition (per 100 grams) are:
- Calories 146 cal
- Protein 1.2 grams
- Fat 0.3 grams
- Carbohydrate 34.7 grams
- Calcium 33 mg
- Phosphorus 40 mg
- Iron 0.7 mg
2. Cassava tubers contain (per 100 grams):
- Vitamin B1 0.06 mg
- Vitamin C 30 mg
- 75% of the tuber can be eaten.
3. Cassava leaves contain (per 100 grams):
- Vitamin A 11000
- Vitamin C 275 mg
- Vitamin B1 0.12 mg
- Calcium 165 mg
- Calories 73 cal
- Phosphorus 54 mg
- Protein 6.8 grams
- Fat 1.2 grams
- Carbohydrate 13 grams
- Iron 2 mg
- 87% of the leaves can be eaten.
4. Cassava bark contains tannin, peroxidase enzymes, glycosides and calcium oxalate.
Some of the Efficacy and Indications Cassava:
- Rheumatic
a. Ingredients: 5 pieces of cassava leaves, 1 / 4 tablespoons of whiting.
Method: The second material is finely ground.
Usage: as powder / sleep on the sick.
b. Ingredients: 1 piece of cassava stems.
Method: boiled with 5 cups water to boil down to 4 cups, then filtered to take water.
Usage: drink 2x a day, morning and afternoon. - Fever
a. Ingredients: 1 piece of cassava leaf stem.
Method: boiled in 3 cups water to boiling, then filtered to take water.
Usage: drink 2x a day, morning and afternoon.
b. Ingredients: 3 pieces of cassava leaves.
Method: finely ground.
Usage: as a compress. - Headache
Ingredients: 3 pieces of cassava leaves.
Method: finely ground.
Usage: as a compress. - Diarrhea
Ingredients: 7 pieces of cassava leaves.
Method: boiled in 4 cups water to boil down to 2 cups, then filtered to take water.
Usage: drink 2x a day, morning and afternoon. If the child is still nursing a get diarrhea, mothers who drink. - Getting rid of stomach worms
Ingredients: cassava bark taste.
Method: boiled in 3 cups water to boil down to 1 cup, then filtered to take water.
Usage: drink at bedtime. - The eyes are often blurred
Ingredients: cassava leaves to taste.
Method: boiled, flavored with salt and garlic to taste.
Use: eaten with rice every day. - Increase appetite
Ingredients: cassava leaves to taste.
Method: boiled, flavored with salt and garlic to taste.
Use: eaten with rice and tomato sauce. - Fester
a. Ingredients: cassava leaf stems are still young.
Method: finely ground.
b. Ingredients: 1 piece of fruit cassava.
Method: shredded.
Usage: dibobokan on the injured body part - Wounds resulting from exposed hot items (eg contact with the pan when still hot)
Ingredients: 1 piece of fruit cassava.
Method: grated and squeezed to take water, and left for some time until the juice / flour settles.
Usage: flour smeared on the wound.
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