Eating cassava is delicious, but if not prepared and consumed properly, it can cause poisoning that is dangerous to life.
Cassava, also known as manioc or yuca, is a familiar food for Vietnamese people. It mainly contains starch along with other nutrients such as protein, fat, and fiber.

Although cassava has many benefits, its tubers and leaves contain a significant amount of the toxin hydrocyanic acid (HCN). The HCN content varies depending on the cassava variety. Bitter cassava contains more toxins, making the risk of poisoning higher than with sweet cassava.

Two groups of people are advised not to eat cassava, and it should absolutely not be consumed when cassava shows these warning signs.

When boiling cassava, the lid should be left open to help eliminate toxins.

For safety, toxins in cassava must be removed before cooking by peeling, soaking in water, and then boiling. During boiling, the water should be changed 1–2 times, and the pot should remain uncovered. Hydrocyanic acid (HCN) is volatile and easily soluble in water, so proper preparation makes cassava safe to eat.

It is also recommended to eat cassava with sugar or honey to neutralize toxins. If cassava tastes bitter, it should be discarded because the more bitter it is, the higher its HCN content.

Two groups of people are strongly advised not to eat cassava

Pregnant women should avoid cassava

Boiled or steamed cassava is a popular snack that many pregnant women crave. However, due to its high HCN content, it can easily cause digestive disorders or even poisoning. Therefore, pregnant women should avoid eating this root.

Children should not eat cassava

A child’s digestive system is still immature and unable to efficiently process and eliminate toxins. If children eat too much cassava, toxins may accumulate in their bodies over time and cause illness. In particular, cassava should never be given to children on an empty stomach, as it may lead to poisoning.

Symptoms and treatment of cassava poisoning

Mild cases:

The poisoned person may experience dizziness, flushing in the face, ringing in the ears, vertigo, itching, numbness in the limbs, nausea, and abdominal pain.

Severe cases:

The poisoned person may become restless, have difficulty breathing, tremors, and convulsions. This may progress to coma, breathing irregularities, low blood pressure, circulatory collapse, and even death if not treated promptly.

First aid for cassava poisoning:

The first step is to induce vomiting. Have the victim drink plenty of water and gently stimulate the throat with clean fingers to trigger vomiting.

While vomiting, the helper should support the victim’s head, tilt it to one side, and use a cloth to clean away vomit and fluids. The victim should then be taken immediately to a medical facility, bringing along the suspected toxic food or its container to help identify the toxin.

In severe cases, when the victim shows signs of loss of consciousness or coma, they should be placed in a safe recovery position (lying on their side) and transferred quickly to the nearest hospital for emergency treatment.