There are no products in the cart
Keep buyingCASABA ATTRIBUTES
Casabe is an important food product made from cassava and has traditionally been part of the diet of the country's inhabitants. It is considered an energetic element.
In terms of total carbohydrates, its energy level is 343 kilocalories per 100 grams and it is low in protein (1.3%). Given its neutral flavor, it tolerates the incorporation of other ingredients in its preparation, such as medicines and essential minerals, sesame flour, peanuts or soybeans, which not only modify its organoleptic benefits but also improve its nutritional attributes.
Research explains that of the minimum daily requirements, cassava can provide 23% thiamine (vitamin B) and 30% niacin. According to the criteria established for other foods, cassava has an ideal calcium/phosphorus ratio.
The calcium content is high compared to white bread, wheat flour, rice, corn flakes and processed corn, its iron content is higher than other food products.
The researcher assured that in some epidemiological tests they indicate that the greater consumption of fiber can contribute to reduce the incidence of certain diseases such as diabetes, coronary diseases, colon cancer and different digestive disorders.
Cassava as an essential product to make cassava, constitutes the main production system for roots and tubers in the Dominican Republic, it is one of the oldest cultivated plants in the New World. When Christopher Columbus arrived, more than 25 centuries had passed since a discovery made by the Indians.
The cassava preparation methods are quite similar in Venezuela, Brazil, Colombia, Cuba and the Dominican Republic, they are practically the same and it is linked to various factors that include the volume of cassava roots harvested.
Dietary fiber content (soluble + insoluble) in different products
Regarding other foods, cassava has 9% of dietary fiber, in relation to wheat bread that has 4.61%, oat flakes that has 7.66% and rice that respectively has 4.64%.
