8%
159 kcal
159 kcal
Energy
0.4%
0.3 g
0.3 g
Fat
0.4%
0.1 g
0.1 g
Saturates
1.9%
1.7 g
1.7 g
Sugar
0.6%
0.0 g
0.0 g
Salt
95%
2%
3%
Caloric Ratio
Nutrition
| Calories % Daily Value | ||
|---|---|---|
| Total Calories | 159 (667 kJ) | |
| from Carbohydrate | 152 (637 kJ) | |
| from Fat | 3 (11 kJ) | |
| from Protein | 5 (23 kJ) | |
| from Alcohol | 0 (0 kJ) | |
| Carbohydrates % Daily Value | ||
|---|---|---|
| Total Carbohydrates | 38.1 g | |
| Dietary Fiber | 1.8 g | |
| Starch | ~ | |
| Sugars | 1.7 g | |
| Sucrose | ~ | |
| Glucose | ~ | |
| Fructose | ~ | |
| Lactose | ~ | |
| Maltose | ~ | |
| Galactose | ~ | |
| Fats & Fatty Acids % Daily Value | ||
|---|---|---|
| Total Fat | 0.3 g | |
| Saturated Fat | 0.1 g | |
| Butyric Acid | 0.0 mg | |
| Caproic Acid | 0.0 mg | |
| Caprylic Acid | 0.0 mg | |
| Capric Acid | 0.0 mg | |
| Lauric Acid | 1.0 mg | |
| Tridecylic Acid | ~ | |
| Myristic Acid | 0.0 mg | |
| Pentadecanoic Acid | ~ | |
| Palmitic Acid | 69.0 mg | |
| Margaric Acid | ~ | |
| Stearic Acid | 5.0 mg | |
| Arachidic Acid | ~ | |
| Behenic Acid | ~ | |
| Lignoceric Acid | ~ | |
| Monounsaturated Fat | 0.1 g | |
| Myristoleic Acid | ~ | |
| 15:1 | ~ | |
| Palmitoleic Acid | 0.0 mg | |
| 16:1 c | ~ | |
| 16:1 t | ~ | |
| 17:1 | ~ | |
| Oleic Acid | 75.0 mg | |
| 18:1 c | ~ | |
| 18:1 t | ~ | |
| Gadoleic Acid | 0.0 mg | |
| Erucic Acid | 0.0 mg | |
| 22:1 c | ~ | |
| 22:1 t | ~ | |
| Nervonic Acid | ~ | |
| Polyunsaturated Fat | 0.0 g | |
| Linoleic Acid | 32.0 mg | |
| 18:2 CLAs | ~ | |
| 18:2 n-6 c,c | ~ | |
| 18:2 t,t | ~ | |
| 18:2 i | ~ | |
| 18:2 t | ~ | |
| Linolenic Acid | 17.0 mg | |
| alpha-Linolenic Acid | ~ | |
| gamma-Linolenic acid | ~ | |
| Parinaric Acid | 0.0 mg | |
| Eicosadienoic Acid | ~ | |
| Eicosatrienoic Acid | ~ | |
| 20:3 n-3 | ~ | |
| Dihomo-gamma-linolenic acid | ~ | |
| Arachidonic Acid | 0.0 mg | |
| 20:4 n-6 | ~ | |
| Timnodonic Acid | 0.0 mg | |
| Clupanodonic Acid | 0.0 mg | |
| Docosahexaenoic Acid | 0.0 mg | |
| Trans Fat | 0.0 g | |
| Omega-3 Fatty Acids | 17.0 mg | |
| Omega-6 Fatty Acids | 32.0 mg | |
| Sterols % Daily Value | ||
|---|---|---|
| Cholesterol | 0.0 mg | |
| Phytosterols | ~ | |
| Campesterol | ~ | |
| Stigmasterol | ~ | |
| Beta-sitosterol | ~ | |
| Protein & Amino Acids % Daily Value | ||
|---|---|---|
| Protein | 1.4 g | |
| Essential Aminos | ||
| Histidine | 20.0 mg | |
| Isoleucine | 27.0 mg | |
| Leucine | 39.0 mg | |
| Lysine | 44.0 mg | |
| Methionine | 11.0 mg | |
| Phenylalanine | 26.0 mg | |
| Threonine | 28.0 mg | |
| Tryptophan | 19.0 mg | |
| Valine | 35.0 mg | |
| Non-essential Aminos | ||
| Alanine | 38.0 mg | |
| Arginine | 137.0 mg | |
| Aspartic Acid | 79.0 mg | |
| Cystine | 28.0 mg | |
| Glutamic Acid | 206.0 mg | |
| Glycine | 28.0 mg | |
| Proline | 33.0 mg | |
| Serine | 33.0 mg | |
| Tyrosine | 17.0 mg | |
| Other Nutrients % Daily Value | |
|---|---|
| Alcohol | 0.0 g |
| Water | 59.7 g |
| Ash | 0.6 g |
| Caffiene | 0.0 mg |
| Theobromine | 0.0 mg |
| Vitamins % Daily Value | ||
|---|---|---|
| Betaine | 0.4 mg | |
| Choline | 23.7 mg | |
| Vitamin A | 13 IU | |
| Vitamin B1 (thiamine) | 0.1 mg | |
| Vitamin B2 (riboflavin) | 0.0 mg | |
| Vitamin B3 (niacin) | 0.9 mg | |
| Vitamin B5 (pantothenic acid) | 0.1 mg | |
| Vitamin B6 (pyridoxine) | 0.1 mg | |
| Vitamin B9 (folate) | 27 mcg | |
| Vitamin B12 (cobalamin) | 0 mcg | |
| Vitamin C | 20.6 mg | |
| Vitamin D | 0 IU | |
| Vitamin E | 0 IU | |
| Vitamin K | 2 mcg | |
| Minerals % Daily Value | ||
|---|---|---|
| Calcium | 16.0 mg | |
| Copper | 0.1 mg | |
| Fluoride | ~ | |
| Iron | 0.3 mg | |
| Magnesium | 21.0 mg | |
| Manganese | 0.4 mg | |
| Phosphorus | 27.0 mg | |
| Potassium | 271.0 mg | |
| Sodium | 14.0 mg | |
| Zinc | 0.3 mg | |
About Cassava
Cassava (also called yuca, mogo, or manioc) is a woody shrub cultivated 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 plant. Cassava, when dried to a starchy, powdery (or pearly) extract is called tapioca, while its fermented, flaky version is named garri.