Not exact matches
This is why, «Cassava should never be eaten raw
as the root composes small quantities of
cyanogenic glycosides, especiallyhydroxycyanic acid.
Hi Shaylen, Although I don't claim to be an expert in this particular area (
cyanogenic glycosides in whole foods), I agree with your instincts not to worry, especially since these compounds are found in such relatively small amounts and are also in other whole foods such
as cruciferous vegetables.
This is why, «Cassava should never be eaten raw
as the root composes small quantities of
cyanogenic glycosides, especiallyhydroxycyanic acid.