Yuca

Cassava (Manihot esculenta), also called yuca, mogo, manioc, mandioca and kamoting kahoy, a woody shrub of the Euphorbiaceae (spurge family) native to South America, is extensively cultivated as an annual crop in tropical and subtropical regions for its edible starchy, tuberous root, a major source of carbohydrates. It differs from the similarly-spelled yucca, an unrelated fruit-bearing shrub in the Asparagaceae family. Cassava, when dried to a starchy, powdery (or pearly) extract is called tapioca, while its fermented, flaky version is named garri.

Cassava is the third-largest source of food carbohydrates in the tropics.^[1][2] Cassava is a major staple food in the developing world, providing a basic diet for around 500 million people.^[3] Cassava is one of the most drought-tolerant crops, capable of growing on marginal soils. Nigeria is the world's largest producer of cassava.

Cassava root is a good source of carbohydrates, but a poor source of protein. A predominantly cassava root diet can cause protein-energy malnutrition.^[4]

Cassava is classified as sweet or bitter. Like other roots and tubers, Cassava contains anti-nutrition factors and toxins.^[5] It must be properly prepared before consumption. Improper preparation of cassava can leave enough residual cyanide to cause acute cyanide intoxication and goiters, and may even cause ataxia or partial paralysis.^[6] Nevertheless, farmers often prefer the bitter varieties because they deter pests, animals, and thieves.^[7] The more-toxic varieties of Cassava are a fall-back resource (a "food security crop") in times of famine in some places.