Cassava root is essentially a carbohydrate source.
Its composition shows 60–65%
1–2 percent crude protein
and a comparatively low content of vitamins and minerals.
However, the roots are rich in calcium and vitamin C and contain a
nutritionally significant quantity of
thiamine, riboflavin and nicotinic
Cassava starch contains 70% amylopectin and 20% amylose. Cooked cassava starch has a digestibility of over 75%.