[wagamama]

I bought some cassava flour recently in order to make pan de queso, a kind of cheese bread that is popular in Latin America. The bread was sooo good, and I was thinking, great, a delicious and healthy wheat-free bread. Plus, we live in Nigeria, so cassava flour is a local product. And, it's a fermented food.

Then, out of curiosity, I looked up the nutritional status of cassava flour and was shocked to see that it is virtually worthless -- worse than white flour, actually -- it contains almost no nutrients. This seems odd to me, since cassava is a staple food in many traditional cultures.

Does anyone have any info/insight into cassava? TIA!

 

[lmk1]

I love pan de queso or pandebono. We've recently started a gluten free diet and we make pan de queso about once a week for breakfast. I haven't looked at the nutritional value, but I wouldn't be surprised if it's low. Look at what the staple is in most countries....white rice in Asia, white bread and potatos in Eastern Europe, Fufu (starchy roots) in West/Central Africa. For most of human history, humans have been trying to get enough calories to survive, so high calorie foods were always in demand.

I don't think having it infrequently is all that bad. And pandebono is so yummy!