Benifits:
The resveratrol found in yucca is said to relieve high blood pressure, help prevent blood clots, and lower LDL cholesterol. Yucca also has high levels of saponins that act as natural foaming agents that can be used in the making of soaps, shampoos, and even toothpaste.
1) Solid Source of Potassium
2) 2) Rich In B-Vitamins
3) 3) Anti-Aging Resveratrol
4) 4) Loaded With Vitamin C
5) 5) Brain Boosting Choline
6) Supports Innate Immunity
7) High In Relaxing Magnesium
Protects Against Oxidative Stress
Promotes Skin Health
Relieves Arthritis Symptoms
Has a Low Glycemic Index
One cup (about 206 grams) of yucca root contains approximately:
• 330 calories
• 78.4 grams carbohydrates
• 2.8 grams protein
• 0.6 gram fat
• 3.7 grams dietary fiber
• 42.4 milligrams vitamin C (71 percent DV)
• 0.8 milligram manganese (40 percent DV)
• 558 milligrams potassium (16 percent DV)
• 55.6 micrograms folate (14 percent DV)
• 0.2 milligram thiamine (12 percent DV)
• 43.3 milligrams magnesium (11 percent DV)
• 0.2 milligram copper (10 percent DV)
• 0.2 milligram vitamin B6 (9 percent DV)
• 1.8 milligrams niacin (9 percent DV)
• 0.1 milligram riboflavin (6 percent DV)
• 55.6 milligrams phosphorus (6 percent DV)
• 3.9 micrograms vitamin K (5 percent DV)
• 0.7 milligram zinc (5 percent DV)
Yucca Root 4 oz
Although yucca root offers plenty of nutrients and health benefits, it’s also high in calories and carbohydrates and should be consumed in moderation as part of a healthy diet. Add yucca root to your meals as a starch in place of potatoes or grains, but be sure to also pair it with plenty of non-starchy vegetables and healthy protein foods to balance your meal.
Additionally, proper preparation is key when consuming yucca root. The roots of the yucca plant contain a substance that can trigger the production of toxins, such as cyanide, when not processed correctly. Improper cooking can cause yucca root side effects, such as vomiting, stomach pain, dizziness and headaches.
Opt for sweet varieties over bitter whenever possible, and be sure to peel yucca, cut it and cook it thoroughly before enjoying. Some research also shows that soaking it for 48 to 60 hours before cooking can significantly cut down on the potential for toxicity.
Yucca root also contains antinutrients, which are compounds that can interfere with the absorption of certain vitamins and minerals. For most people who eat yucca root in moderation, this shouldn’t be a major concern, but it can increase the risk of nutritional deficiencies for populations who use it as a dietary staple.
