The guacamote, which is yuca in Mexico, is a tuber that has many other reference names. For example, in Argentina, Brazil, and Paraguay, it is called mandioca, and in some English-speaking places, it is referred to as cassava.

It may seem like a new and unfamiliar food, as it is not very common in Mexico, but yuca is one of the most important staple foods, after rice, wheat, and corn, and is part of the basic diet of one billion people.

This tuber, which comes from the euphorbia family, contains a lot of starch, so in addition to being able to eat it in yuca bread, it also has industrial uses, such as in the manufacturing of paper or cardboard.

Yuca or guacamote, as it is known in Mexico, has nutritional properties similar to those of potatoes or sweet potatoes and is a source of vitamins, especially vitamin C and B complex vitamins; minerals, such as potassium, and phytochemicals. 

Among the benefits of yuca, its potassium content stands out because it helps balance sodium in the body, and it is also rich in manganese, which plays an important role in the metabolism of glucose, proteins, and cholesterol.

There are many varieties of yuca, and from one of the sweet varieties, tapioca is obtained, the pearls that can be eaten in both stews and desserts that you surely know, but another of the most common ways to consume mandioca is in flour, as yuca flour is used to make yuca fritters, bread, and is an option for people with celiac disease or those who are gluten intolerant.

If you want to eat the tuber, you must always cook it, as yuca contains hydrogen cyanide, and to eliminate it, it is recommended to boil it in water and cut it into cubes. Also, try to look for sweet varieties of yuca, as these contain less of this substance.