Cassava (Yuca)

No. Cooked cassava is not a common choking hazard, though tapioca pearls in boba drinks, puddings, and desserts can be. Tapioca pearls are not recommended for babies in general as they are highly processed and typically served with plenty of added sugars. As always, be sure to create a safe eating environment and always stay near your baby during mealtime. Check out our age-appropriate serving suggestions!

For more information, visit our section on gagging and choking and familiarize yourself with common choking hazards.

No. Cassava is not a common allergen, although allergic reactions are not unheard of, and individuals who are allergic to latex may be sensitive to cassava.

As you would when introducing any new food, start by offering a small quantity on its own for the first couple of servings. If there is no adverse reaction, gradually increase the quantity over future meals.

Yes—however, the plant contains natural toxins that must be broken down through the cooking process. Never serve raw cassava in any form to your baby or anyone for that matter, but also don’t let this stop you from exploring this tasty and important food.

Once it is cooked, cassava root offers lots of carbohydrates to fuel your baby’s body and plenty of vitamin C to support immunity and skin health. The root also contains a little potassium and trace amounts of calcium and iron.

Cooked cassava root and cassava products like flour, meal, and starch are excellent sources of carbohydrates—especially for gluten-free families—when served as part of a balanced diet. However, children who consume cassava as a dietary staple can be at risk for nutrient deficiencies. For families whose diets are built around cassava as the main food source, the addition of foods like legumes, meat, and vegetables can provide iron, zinc, protein, and other essential nutrients that kids need to thrive.

★ Shopping Tip: When purchasing whole cassava root, consider buying more than you think you will need. The fresh tuber has a short shelf life and it can be hard to tell if cassava has started to spoil due to its tough rind. Once skinned and cut open, compost any sections that contain dark or discolored areas. The flesh should be bright white and streak-free!

Cassava is native to Central and South America, where Indigenous communities first cultivated the tropical plant for its abundant roots, whose rich starches can nourish our bodies with energy-rich carbohydrates. European colonizers took the plant (and casabe, a hearty bread made by Indigenous people that keeps for extended periods) to Africa and Asia, where the root became an important agricultural crop. Today cassava joins maize and rice as a staple food for millions of people on our planet. The tuber’s tough bark-like rind protects pale flesh that is incredibly versatile as a food source. Just like potatoes and yams, cassava can be cooked in many ways (baked cassava! cassava chips! cassava fries! mashed cassava!) or processed to make cereal, flour, meal, or starch, otherwise known as tapioca. That’s right—we have cassava to thank for delicious sweets like boba tea and tapioca pudding!