Last verified: today
Cassava
Also known as: Manihot esculenta, tapioca, yuca, manioc, cassava root
Evidence under review. — Not yet rated
Starchy root vegetable used as a food staple; biofortified forms may help address vitamin A deficiency.
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What it does
Cassava is a starchy root crop and major carbohydrate source for hundreds of millions of people, particularly in sub-Saharan Africa and Southeast Asia. Biofortified yellow cassava has been shown...
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Evidence quality
Evidence base hasn't been formally rated yet. See research below.
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Clinical dose
No established dose
What the Science Says
Cassava is a starchy root crop and major carbohydrate source for hundreds of millions of people, particularly in sub-Saharan Africa and Southeast Asia. Biofortified yellow cassava has been shown to meaningfully increase vitamin A (retinol activity equivalent) intake in children who consume it regularly as a dietary staple. Cassava-based high-fiber flour products have also been studied in small trials for potential benefits on blood lipid profiles in people with type 2 diabetes, though results are preliminary.
What It Doesn't Do
Not a proven supplement for weight loss, muscle building, or detox. No evidence it treats or prevents chronic disease on its own. Cassava wax bath showed effects similar to standard paraffin wax for foot pain — the cassava itself isn't a special therapeutic agent. Don't confuse food-based research with supplement-grade evidence.
Evidence-Based Benefits
Biofortified yellow cassava significantly increases vitamin A intake in children in cassava-consuming regions.
Moderate EvidenceEffective at: Dietary substitution of white cassava with yellow cassava
Supporting studies (click to view on PubMed):
High-fiber cassava flour biscuits improved cholesterol and triglyceride levels in adults with type 2 diabetes over 4 weeks.
Weak EvidenceEffective at: 100g biscuits daily for 4 weeks
Supporting studies (click to view on PubMed):
Cassava oral immunotherapy may help desensitize people with cassava-latex allergy in a supervised clinical setting.
Weak EvidenceEffective at: Up to 100g cooked cassava (induction phase, clinical protocol)
Supporting studies (click to view on PubMed):
Absorption & Bioavailability
Unknown for supplement use. As a food, cassava starch is highly digestible; modified forms can increase resistant starch content, potentially lowering glycemic impact.
Red Flags to Watch For
- Raw or improperly processed cassava contains cyanogenic glycosides that can release hydrogen cyanide — always ensure proper preparation
- Cassava can trigger allergic reactions in people with latex allergy due to cross-reactivity (latex-fruit syndrome)
- Most clinical research involves cassava as a food staple, not as a concentrated supplement — supplement-grade evidence is essentially absent
- Heavy reliance on cassava as a sole food source can contribute to nutritional deficiencies due to its low protein and micronutrient content
Products Containing Cassava
See how Cassava is used in these analyzed products:
Research Sources
- PubMed
- NIH DSLD
This information is for educational purposes only and is not medical advice. Always consult a healthcare professional before starting any supplement regimen. Last updated: 2026-05-25