Processing Cassava Reduces Its Nutritional Value
Processing cassava by peeling, chopping and cooking it significantly reduces the nutritional value. This is because many of the vitamins and minerals are destroyed by processing, as well as most of the fiber and resistant starch. Therefore, the more popular, processed forms of cassava — such as tapioca and garri — have very limited nutritional value. For example, 1 ounce (28 grams) of tapioca pearls provides nothing but calories and a small amount of a few minerals.
Boiling cassava root is one cooking method that has been shown to retain most nutrients, with the exception of vitamin C, which is sensitive to heat and easily leaches into water.
Summary: While cassava contains several nutrients, processing methods significantly lower its nutritional value by destroying vitamins and minerals.