What is Pucuk Ubi
Pucuk Ubi (Malay for “cassava leaves”) is a vegetable dish commonly found in Malaysia, made from pounded cassava leaves. The cassava leaves are traditionally pounded with a wooden mortar and pestle, although finely chopping or puréeing them using a blender or food processor is an alternative.
The dish is commonly found throughout Malaysia. Cassava is a vegetable that is a staple ingredient of many diets worldwide. It is a good source of nutrients, but people should avoid eating it raw. Sambal Pucuk Ubi by Qaseh Maya has made it into delicious sambal, they cook it thoroughly with precision and love. The sambal has a sweet and spicy taste that makes want to for more.
Pucuk Ubi is a rich, affordable source of carbohydrates. It can provide more calories per acre of the crop than other cereals, which makes it a very useful crop in the developing world. People prepare and eat cassava in various ways in different parts of the world, with baking and boiling being the most common methods. In some places, people ferment cassava before using it, but Malaysian cook it and made into sambal.
Nutritional Value of Cassava Leaves
Cassava is a good source of vitamin C, thiamine, riboflavin, and niacin. The leaves, which are also edible if a person cooks them or dries them in the sun, can contain up to 25 per cent protein.
However, the cassava root does not deliver the same nutritional value as other tuber vegetables.
Tapioca starch is gaining attention as a source of gluten-free flour to make bread and other baked products that are suitable for people with an intolerance to gluten.
Cassava is a source of resistant starch, which scientists suggest can boost a person’s gut health by helping nurture beneficial gut bacteria. Resistant starches remain relatively unchanged as they pass through the digestive tract.
The nutritional profile of 1 cup of raw cassava is as follows:
- calories: 330
- protein: 2.8 grams (g)
- carbohydrate: 78.4 g
- fibre: 3.7 g
- calcium: 33.0 milligrams (mg)
- magnesium: 43.0 mg
- potassium: 558.0 mg
- vitamin C: 42.4 mg
- thiamine, riboflavin, and niacin
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