https://www.medicalnewstoday.com/articles/323756
Raw cassava contains cyanide, which is toxic to ingest, so it is vital to prepare it correctly. Also, there are two types of cassava: sweet and bitter. Bitter cassava is hardier but has a much higher cyanide content. Most of the cassava used in the United States is sweet.
In the U.S., people grind cassava down to make tapioca, which they eat as a pudding or use as a thickening agent.
In this article, we provide an overview of cassava and its benefits and risks. We also suggest ways to prepare it.