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9 Vegetables You Shouldn’t Eat Raw

24/7 Tempo Logo By Colman Andrews of 24/7 Tempo | Slide 2 of 10: This versatile tuber, also known as manioc and yuca, is a staple throughout much of its native South America and in parts of Africa and Asia. (It is also the source of tapioca.) There are two main varieties, sweet and bitter, but both contain a cyanogenic glucoside called linamarin, which decomposes into poisonous hydrogen cyanide. In sweet cassava, the poison is concentrated near the surface and peeling and cooking removes all traces of it. It's laced throughout bitter cassava, however, and that tuber must be grated, thoroughly washed, and pressed before cooking to remove it. Needless to say, neither kind can be eaten raw.

1. Cassava

This versatile tuber, also known as manioc or yuca, is a staple throughout much of its native South America and in parts of Africa and Asia. (It is also the source of tapioca.) There are two main varieties, sweet and bitter, but both contain a cyanogenic glucoside called linamarin, which decomposes into poisonous hydrogen cyanide. In sweet cassava, the poison is concentrated near the surface and peeling and cooking removes all traces of it. It's laced throughout bitter cassava, however, and that tuber must be grated, thoroughly washed, and pressed before cooking to remove it. Needless to say, neither kind can be eaten raw.

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