Cassava, a root vegetable rich in Vitamin C and copper, is widely consumed in Central and South America and tropical regions. Nigeria, Thailand, and Indonesia are the top producers, with over 500 million people relying on it as a staple. However, cassava can be dangerous if eaten raw due to cyanogenic glucosides, which release cyanide. According to the World Health Organization (WHO), improper processing causes around 200 deaths annually, earning it the title “world’s deadliest food. ”WHO warns that high dietary cyanide exposure can lead to acute poisoning and diseases like konzo, a neurological disorder linked to poverty and malnutrition. To safely consume cassava, it must be soaked for 24 hours, then boiled or sun-dried to reduce toxicity while retaining its nutritional benefits
