What is the Toxin in Tapioca and How to Safely Prepare It?
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4 min read
According to the Food and Agriculture Organization (FAO) and World Health Organization (WHO), the safe level of cyanide in cassava flour is 10 parts per million (ppm). Tapioca, derived from the cassava root, naturally contains toxic cyanogenic glycosides, primarily linamarin. Improper preparation can lead to cyanide poisoning, but with proper processing, tapioca is perfectly safe for consumption.
