Origin: Peru. Yuca is a tuber that is mainly cultivated in tropical countries. It is a food similar to potatoes, but with a different flavor. It is cultivated in tropical climates because it requires heat and humidity. Properties and benefits: Yuca is a root composed of 90% starch, very little fat and protein, and is very rich in carbohydrates, vitamin C and B6, and minerals such as potassium and magnesium, which are important for our bones. Its high energy value is ideal for athletes or situations where there is physical or mental exertion. Recommended for people with gastric problems, acidity, ulcers, or colitis. It is a good food that can replace grains, making it suitable for people with celiac disease. It also helps prevent anemia and osteoporosis, as well as strengthen the skin and hair. Nutritional value per 100g: Energy: 160 kcal Protein: 3.2g Fat: 0.4g Carbohydrates: 26.9g Fiber: 1.8 grams Storage and tips: Yuca should be stored in the refrigerator, unpeeled. It can also be frozen raw or cooked. Recipes and culinary uses: Yuca is generally consumed boiled, with some sauce, but it can also be chopped and eaten fried. The first thing you should do before cooking with it is to peel it, removing any trace of its skin. Cut off the ends and cut it in half if you are going to boil it to remove the central part. You can cut it into strips, slices, or sticks. If you want to boil it, put it in salted water for 15 to 30 minutes, depending on the thickness of the yuca. If you are going to fry it, it is best to boil it first and drain it well before frying. Fry it in very hot oil and when it starts to brown, remove it. Let it rest and then put it back on the heat for a while to make them crispy on the outside.