Cassava
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Cassava is native to South America and parts of the Caribbean, where it is used much like the potato in the United States and Europe. Besides, it is classified as either sweet or bitter. Like other roots and tubers, both bitter and sweet varieties of cassava contain antinutritional factors and toxins, with the bitter varieties containing much larger amounts. Therefore, they must be properly prepared before consumption to avoid causing acute cyanide intoxication. Nutrition-wise, Cassava is a source of resistant starch, which scientists suggest can boost a person's gut health by helping nurture beneficial gut bacteria.
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