Cassava leaves are edible and few people know about it, the majority knows that its only root that is edible. Cassava leaves contain fibre that promotes the growth of probiotic bacterias that boost immunity.
They also contain vitamins, proteins, minerals and amino acids. The protein found in cassava leaves helps to form body cells and constituent the enzyme system.
the availability of amino acids helps to modify the energy into carbohydrates while also amino acids help to recover the skin wound as well well as the memory boost.
According to healthbenefitstimes.com blog, due to the presence of high iron content in cassava leaves helps the pregnant women to avoid anaemia. The cassava leaves have a high amount of folate and Vitamin C. Due to the bland taste of cassava leaves, it should be cooked with vegetables or meat by chopping.
The publication further states that if grounded, they can help to relieve the fever and headache.the roots and the leaves should be boiled by adding 80 grams of the stem,400 grams of cassava leaves and a litre of water.
The publication further states that the leaves possess a high amount of magnesium which helps to lower the blood pressure level and eliminates the risks of rheumatic diseases.
They also contain vitamin C which is a powerful antioxidant for helping to prevent cardiovascular diseases as well as cancer.
Cassava leaves and roots are high n hydro chronic acid which is poisonous but when cooked the acid disappear and make sure that you discharge the water the leaves are boiled in.
Cassava leaves must be cooked for about 10 minutes.