Yuca

A starchy tuberous root also known as Cassava, Manioc, and Tapioca, Yuca is the third largest source of food energy in the tropics after rice and corn. Long and tapered, with a waxed brown fibrous outer skin protecting the snow white flesh, Yucas are an excellent source of carbohydrates and are rich in calcium and vitamin C. Incredibly versatile, Yuca can be boiled, baked, steamed, grilled, fried, mashed and added to stews.