There’s often a question of which root vegetable wins between Cassava and potato. Although these two culinary giants have similarities, their subtle differences make them unique. Let’s further explore the differences between these two popular root crops.
A Rooty History: Origins and Cultivation
Cassava (also known as yuca) is native to South America and has been a food staple for hundreds of years. It’s a highly drought-tolerant tropical root vegetable suited to growing in harsh climates. The potato also grew in the mountains of South America, but unlike cassava, it has since spread far and wide worldwide and become a staple in cuisines all over the globe. It’s now a so-called ‘semi-tropical’ crop because it’s adapted to growing in various habitats.
Nutritional Breakdown: A Look Inside
Nutritionally, the cassava and potato are similar, albeit unequal. A 100g serving of cassava has 160 calories and 38g of carbohydrates, but a potato offers 87 calories and 17g of carbohydrates. The potato does better on potassium and Vitamin B6, while cassava takes the lead on vitamins A and C.
Culinary Considerations: Taste, Texture, and Preparation
And while cassava and potato are starchy, spuds have a familiar ‘starchy potato’ taste, whereas cassava is mild. The flavor of a raw cassava root lands somewhere between a plain starchy potato and a slightly sweet potato, all depending on the varietal. Before cooking, cassava contains toxins, and boiling, roasting, or frying it alone can result in an unpleasant stomachache. Processing cassava correctly requires a few extra steps.
Choosing Your Root: Factors to Consider
In choosing between the two, consider your dietary needs, cooking preferences, and availability. Cassava is a better source of vitamins A and C, whereas the potato is a better source of potassium. The cooking versatility of a potato is not lacking; it may seem like there’s nothing the potato can’t do. However, when the tables are turned, giving cassava a chance to shine, you could be surprised by its unique earthy flavors and fine textures. Moreover, these root vegetables may not be readily available in your area.
Beyond the Basics: Exploring Uses
Cassava and potato are versatile crops that can be turned into hundreds of different foods, from chips and fries to flour and baked goods.
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