Cassava, a widely consumed root vegetable, is packed with nutrients like Vitamin C and copper. Native to Central and South America, it’s a staple in tropical regions, with Nigeria, Thailand, and Indonesia being top producers.

However, cassava carries a hidden danger. If eaten raw or improperly prepared, it can release toxic cyanide compounds. According to the WHO, around 200 people die each year from cassava poisoning, earning it the title of the “world’s deadliest food.”

In extreme cases, cyanide exposure from cassava has been linked to diseases like konzo, a neurological disorder causing irreversible paralysis. The risk increases during times of famine and war when people rely on unprocessed cassava for survival.

But when prepared correctly—by soaking, boiling, or sun-drying—cassava is a safe and valuable source of carbohydrates, fiber, and essential nutrients. Proper processing makes it a vital food for millions worldwide.