Yucca root, also known as cassava, is a tubular-shaped root vegetable that bares a resemblance to sweet potatoes. In South America, where it is commonly grown, yucca is used as a side dish, sliced up and made into chips or grated and made into pancakes, which are similar to potato pancakes. The nutrient content of yucca is also comparable to American potatoes. Not only is it low in fat, but it also has a generous amount of vitamins and minerals.
Carbohydrates and Protein
As with potatoes, yucca root has a high amount of carbs and low amount of protein. Carbs are necessary for nervous system function and energy, which makes them necessary in large amounts. The recommended daily intake for adults is 130 grams of carbs a day. Yucca root contains about 38 grams of carbs per 100-gram serving.
Fat and Cholesterol
A diet high in saturated fat and cholesterol leads to clogged arteries and a high risk of heart disease. Yucca has a negligible amount of total fat and is cholesterol-free. A 100-gram serving has about .3 grams of total fat and .07 grams of saturated fat. The recommended total fat intake for a day is 25 to 35 percent of total calories, while the recommendation for saturated fat is 7 percent of total calories. Based on a 2,000-calorie diet, this would come out to 50 to 70 grams of total fat, including 14 grams of saturated fat. Adding butter to prepared yucca will alter the fat and cholesterol content. One tablespoon of butter, for example, adds over 7 grams of saturated fat and 31 milligrams of cholesterol.
Yucca root has a moderate amount of dietary fiber. A 100-gram serving contains just under 2 grams. This form of carbohydrate helps cause fullness, which is beneficial for weight control. Fiber also helps prevent constipation, stabilizes blood sugar levels and reduces the risk of high cholesterol. The recommended amount of fiber per day is at least 20 grams for women and 30 grams for men. Preparing yucca root as a side dish with beans, broccoli, cauliflower or Brussels sprouts will create a high-fiber meal.
Vitamin C is moderately high in yucca root at about 21 milligrams per 100-gram serving. The recommended daily value of vitamin C is 75 milligrams for women and 90 milligrams for men aged 19 and older. This vitamin is responsible for many functions in the body, such as wound healing, connective tissue strength, immune system health and scar tissue formation.
Similar to vitamin C, manganese helps strengthen connective tissue. It also plays a role in sex hormone production and blood clotting. Yucca root has a moderately high amount of manganese. A 100-gram serving contains 19 percent of the recommended daily intake. Legumes, such as beans, peas and lentils, make good pairings with yucca root to create a manganese-packed meal.
The color of a food has a lot to say about its antioxidant power. The flesh of a yucca root, for example, is white. Fruits and vegetables with a white pigment contain antioxidants called anthoxanthins, which help reduce the risk of heart disease, stomach cancer and high blood pressure according to nutrition specialist Julie Garden-Robinson.
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