Consisting of 30 to 40 percent dry matter, the root contains mostly carbohydrates, but it is also rich in vitamin C, carotenes, calcium, and potassium, though poor in protein. Cassava leaves, in contrast, contain high levels of protein, in addition to being rich in vitamins. In some parts of the world the leaves are consumed as a vegetable.

Cassava farmer and her children peeling cassava tubers before processing. Nigeria.

Photo: IITA.