Over 200 People Are Killed By The “World’s Deadliest Food” Every Year — But Almost 500 Million People Still Eat It

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☠️ The Hidden Danger: Cyanide in Cassava

What Are Cyanogenic Glucosides?

Cassava plants produce natural compounds called cyanogenic glucosides (primarily linamarin and lotaustralin) as a defense against pests and animals. When plant cells are damaged (by cutting, chewing, or crushing), enzymes break these compounds down, releasing **hydrogen cyanide **(HCN)—a potent toxin.
Cassava Type
Cyanide Potential
Typical Use
“Sweet” cassava
Low (20–50 mg HCN/kg fresh weight)
Boiled, fried; requires minimal processing
“Bitter” cassava
High (up to 400 mg HCN/kg fresh weight)
Must be extensively processed; often used for flour, starch, or fermented products
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