Cassava, a root vegetable native to Central and South America, is rich in vitamin C and copper and widely consumed in tropical regions, especially in Nigeria, Thailand, and Indonesia. Used like potatoes, it feeds over 500 million people globally.

Despite its popularity, cassava is considered “the world’s deadliest food” when consumed raw due to its content of cyanogenic glucosides, which release toxic cyanide. The World Health Organization (WHO) reports around 200 deaths annually from improper cassava consumption.

Cyanide exposure from cassava, especially during famine or war, can lead to acute poisoning and diseases like konzo—an irreversible paralysis linked to poor processing and low-protein diets.

When properly prepared—by soaking, boiling, or drying—cassava is a safe, nutritious source of carbohydrates, fiber, and essential nutrients.