Cassava Flour – Cassava Flour (Manihot esculenta) – Cassava has so many derivatives but majorly it is used as a source of carbohydrates and very popular delicacy in sub-Sahara Africa. It is rich in fibre, protein, starch, minerals, vitamin C, vitamin A, vitamin K because cassava flour is more of a “whole food” made from the entire root without extraction. It is used as a thickener, can be used in place of wheat flour for baking like brownies, cookies, and denser bread. Cassava flour is low in calories, fat, and sugar and generally recommended for people with health conditions like diabetes, high blood pressure or high cholesterol and free from synthetic ingredients and refined carbohydrates.
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