This tuber is considered 'white gold' in winter, good for diabetics. Cook this dish right away to enjoy its delicious aroma and warmth on cold days.

GĐXH – Cassava is considered as 'white ginseng' in winter. This is a nutritious food, has a low glycemic index so it is good for diabetics.

Winter 'white gold' is good for diabetics

Cassava is still considered by people as 'white gold' in winter because of its many nutrients that are good for health. According to Dr. Duong Ngoc Van (Medlatec General Hospital), it is estimated that 100g of cassava contains about 112 calories. They have many nutrients for health such as fiber, protein, fat, sugar, vitamin C and some minerals such as phosphorus, calcium, iron... These nutrients help strengthen the immune system, protect the body from diseases and maintain overall health.

Vitamin C in cassava is a powerful antioxidant that helps protect cells from damage caused by free radicals. This helps keep skin healthy, reduces the risk of aging, and keeps skin smooth and bright.

Cassava is good for diabetics because its glycemic index is low and average.

The glycemic index of cassava is low on average, helping users stabilize blood sugar levels. This is especially useful for people with diabetes or those at high risk of diabetes.

In addition, the fiber in cassava makes you feel full for a long time, helps reduce cravings and supports effective weight control. Therefore, cassava is a good food for people who are losing weight.

Cassava is often boiled, steamed or cooked into a delicious sweet soup. In the cold weather, try enjoying a delicious dish made from fragrant cassava with the recipe shared by Ta Thuy Giang below. The soft, flavorful cassava pieces, fragrant with the smell of palm fruit, dipped in rich fresh coconut milk, a bit of crunchy shredded coconut and roasted peanuts are hard to resist.

Super delicious and simple cassava stewed with palm sugar coconut milk

Ingredients for making cassava stewed with palm sugar and coconut milk:

+ 1kg of white cassava with skin

+ 100g palm sugar

+ 150g coconut milk

+ 400g filtered water

+ 5-6 pandan leaves

+ 1g salt

Making:

Step 1: Cut off the top of the cassava and cut into 10cm pieces, use a knife to peel off the skin. Wash the cassava and soak in diluted salt water for 1-2 hours to remove all the sap.

Step 2: Add palm sugar, salt, and coconut milk to the pot and cook over medium heat until the sugar dissolves, then turn off the heat.

Step 3: Line the bottom of the pot with pandan leaves, add cassava, pour in water and boil until the cassava is cooked.

Finally, add the palm sugar and coconut milk into the pot and simmer over low heat until the cassava is soaked. Occasionally use chopsticks to turn/flip the cassava so that it absorbs the sauce evenly until the coconut sugar is absorbed into the cassava.

Step 4: Make coconut dipping sauce:

For the coconut milk dipping sauce, prepare: 70ml milk, 70gr coconut milk, 20gr sugar, 10gr flour, a small pinch of salt, 2 pandan leaves.

Put all these ingredients in a pot, stir until dissolved, then cook over medium low heat, stirring constantly. Cook until the coconut milk thickens and starts to boil, then turn off the heat.

How to make coconut milk dipping sauce

Put the cassava on a plate, sprinkle with roasted peanuts and shredded coconut and dip with coconut milk for a delicious and unique dish. On cold winter days, enjoying cassava stewed with palm sugar coconut milk is extremely delicious.

The soft, flavorful cassava pieces, fragrant with the smell of palm fruit, dipped in rich fresh coconut milk, a bit of crunchy shredded coconut and roasted peanuts are very delicious.

Source: https://giadinh.suckhoedoisong.vn/loai-cu-duoc-vi-nhu-vang-trang-mua-dong-tot-cho-nguoi-tieu-duong-nau-ngay-mon-nay-an-thom-phuc-am-ngay-lanh-172241104164856195.htm