This root vegetable, good for digestion and blood sugar, is readily available in Vietnamese markets during winter; prepare it this way to create a delicious and addictive dish.

GĐXH - Not only delicious, this tuber is also considered a good food for digestion and blood sugar, especially suitable for diabetics. On a winter day, make it this way to have an "addictive" delicious dish.

Cassava root - a rustic gift that's good for blood sugar.

On chilly winter days, amidst the myriad of familiar agricultural products in the rural market, cassava root – a root with a dark black skin but a pure white interior – is a rustic treat that many seek out. Not only delicious, cassava root is also good for digestion, helps control blood sugar, and is suitable for people with diabetes.

Ms. Thu Hoai, the owner of an agricultural product supply facility, shared that there are two types of cassava tubers: white and red, and depending on the region, they are known by different names such as ginger cassava, arrowroot, or arrowroot...

White cassava tubers are elongated, covered with thin scales, fragrant, and soft, but have a mild taste. They are commonly used as a snack, boiled, or in bone broth soups. Red cassava tubers are often used to make cassava vermicelli or other soups. Red cassava tubers are still abundant in the northern mountainous provinces such as Lang Son and Cao Bang . Cassava grown in moist, humus-rich soil is more tender, starchier, and more fragrant and chewy.

According to Ms. Hoai, this dish, once a "famine relief" during the subsidy era, has now become a specialty. During the season, cassava tubers are in high demand. They are readily available in Vietnamese markets at a cheap price, around 20,000 VND per kilogram.

Cassava root has a sweet taste and is rich in starch. It's easy to prepare; boiling it for about 20 minutes makes a delicious dish. Like potatoes and cassava, simply wash it, cover it in water, add a little salt, and boil until soft and tender.

"When choosing cassava roots for boiling, you should prioritize those that are uniform in size and mature, as they contain more starch and have a richer, more fragrant taste than young roots," advises Ms. Hoai.

Cassava root has many nutritional benefits for health.

Cassava root is an agricultural product with high nutritional value. According to nutritional analysis, 120g of cassava root contains approximately 17g of carbohydrates, 0.6g of protein, 1.5g of fiber, and many minerals such as potassium, iron, phosphorus, and B vitamins… all beneficial to health.

According to traditional medicine practitioner Bui Dac Sang, in traditional medicine, arrowroot helps support digestion and reduce bloating and gas due to its easily digestible nature and gluten-free composition. Arrowroot is still used as a gentle and safe food supplement for young children during the weaning stage.

Cassava root also helps stabilize blood sugar and reduce appetite, thus effectively controlling blood sugar for people with diabetes.

3 delicious and simple dishes made from arrowroot.

Boiled cassava root – a simple yet memorable delicacy.

This is the best way to prepare it, preserving its original flavor. Simply peel off the skin, wash it thoroughly, and then boil it for about 20-30 minutes. The cooked cassava root will be soft, subtly fragrant, and eating it hot on a cold winter day will warm your stomach and provide plenty of nutrients.

Boiling cassava is the best way to prepare it to preserve its flavor.

Ginger leaf cake – soft, chewy, easy to digest, good for the digestive system.

Cassava starch cakes are a traditional dish in many regions. After boiling, the cassava root is mashed and mixed with glutinous rice flour or regular rice flour, a little sugar, and grated coconut. Once the mixture is ready, it's shaped into small balls and steamed until cooked. The cakes are soft, chewy, and subtly fragrant, and are especially rich in resistant starch, which is very good for digestion.

White mung bean soup is warming and nutritious.

In winter, people can make a hot soup from this cassava root with added ingredients such as carrots, corn, yam, and lean meat. After peeling the outer layer of the cassava root, wash it thoroughly, flatten it, and set it aside. Cut the meat into appropriately sized pieces (you can substitute meat with bones), blanch it briefly, and then wash it; peel, wash, and slice the yam and carrots. After preparing all the ingredients, put them in a pot with enough water and simmer until tender and flavorful, seasoning to taste. Finally, add the carrots and corn to make the cassava soup more colorful and appealing.

Source: https://giadinh.suckhoedoisong.vn/loai-cu-tot-cho-tieu-hoa-va-duong-huyet-ban-day-cho-viet-mua-dong-lam-kieu-nay-la-co-ngay-mon-ngon-gay-nghien-172251210084359547.htm