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Can You Eat Yucca Raw?

What part of the yucca plant is poisonous?

Yucca is a hearty, nutritious root vegetable that’s often found in Latin American cuisine.

However, before you start cooking with it, it’s important to know what parts of the yucca plant are poisonous.


The primary toxin found in yucca is saponin.

Saponins are a type of natural detergent that protect plants from insects and fungi.

They are concentrated in the outer skin of the yucca root and can cause digestive problems if consumed in large amounts.

The Skin

The skin of the yucca root is also known as the “bark.”

While some varieties of yucca have a thin, easily peelable skin, others have a very thick and tough bark that can be difficult to remove.

If not removed properly, this tough outer layer can irritate your throat or digestive system and cause discomfort.

Other Parts

In addition to its skin, other parts of the yucca plant can be toxic.

The leaves and flowers contain varying amounts of saponin depending on the species, while the seeds contain cyanogenic glycosides which can produce cyanide when ingested in large quantities.

To avoid any potential health risks associated with eating yucca roots or other parts of the plant, it’s important to follow safe handling and preparation practices.

Does yucca need to be cooked?

Yucca is a starchy root vegetable that is commonly used in various dishes.

While it can be eaten raw, yucca is typically best when cooked thoroughly.

What part of the yucca plant is poisonous?

The only part of the yucca plant that is poisonous is the seeds, which contain cyanide.

However, these seeds are not typically consumed and are usually removed during processing.

What’s the best way to eat yucca?

Yucca can be boiled, fried, or roasted.

Once cooked, it can be mashed or served as a side dish.

Yucca fries are also a popular dish.

How do you prepare raw yucca?

If you do choose to eat raw yucca, it must first be peeled and sliced into thin pieces.

These slices can then be enjoyed as a snack or added to salads.

Can you get sick from yucca?

Eating properly prepared yucca should not make you sick.

However, consuming large amounts of raw or undercooked yucca may cause gastrointestinal discomfort.

Is yuca safe to eat?

Yes, if prepared properly cassava (yuca) is safe for consumption.

It contains naturally occurring cyanide which must be removed before consuming by boiling or roasting it thoroughly.

What are the signs of yucca poisoning?

The symptoms of yucca poisoning include vomiting, diarrhea, weakness, headaches and in severe cases coma and death.

What is the difference between yuca and yucca?

“Yuca” refers to the edible root vegetable while “yucca” refers to the ornamental plant with sharp leaves.

Do you have to soak yucca before cooking?

No, soaking isn’t necessary but some people prefer soaking it in salt water for an hour before cooking as they believe this helps remove some bitterness from the tuber.’

How do you remove cyanide from cassava/yuca/yucca?

To remove cyanide from cassava (yuca), it must first be peeled and cut into small pieces.

The pieces should then be soaked in water for several hours before being boiled for at least 10 minutes until tender.

Is Yuca hard to digest?

Cassava/ Yuca can be hard to digest because of its high fiber content – this is why boiling/roasting them until tender will help break down some of those fibers making them easier on your digestive system

How do you remove cyanide from a YUCCA plant?

If using a YUCCA (not cassava), there’s no need to worry about removing any cyanide – this applies only if one were using YUCA / Cassava roots


In conclusion, while it’s possible to eat raw YUCCA we recommend cooking YUCCA before eating as it helps break down some fibers that make digestion difficult otherwise additionally, YUCCA must always been cleaned and trimmed correctly prior consumption as well as carefully monitored for any signs of spoilage over time.

Note: It’s recommended that if someone has never tried eating raw YUCCA or eaten large quantities off processed/cooked YUCCA for the first time they do so gradually- starting with small portions initially just in-case they might experience adverse effect such upset stomach etc.

What’s the best way to eat yucca?

Yucca is a tasty and nutritious root vegetable that can be cooked and eaten in a variety of ways.

Here are some of the most popular methods:

Boiled Yucca

One of the most popular ways to cook yucca is by boiling it.

Here’s how:

  • Wash and peel the yucca roots.
  • Cut the roots into chunks or slices.
  • In a large pot, cover the yucca with water and bring to a boil.
  • Add salt to taste, reduce heat, and simmer for about 20-30 minutes or until tender.
  • Drain off water and serve.

Fried Yucca

Fried yucca is another delicious way to enjoy this root vegetable.

Here’s how:

  • Peel and cut the yucca into sticks or wedges.
  • In a frying pan, heat oil over medium-high heat.
  • Add the yucca sticks and fry until golden brown on all sides.
  • Remove from pan using a slotted spoon and place on paper towels to drain excess oil.
  • Serve hot with your favorite dipping sauce.

Baked Yucca Fries

If you’re looking for a healthier alternative to fried yucca, try baking them instead.

Here’s how:

  • Preheat oven to 400°F (200°C).
  • Cut peeled yucca into french-fry-sized pieces.
  • Toss the yucca in olive oil or your preferred seasoning mixture such as garlic powder, onion powder, paprika, salt or chili powder.
    This will give them great flavor when baked!

Lay out on parchment paper making sure there’s enough space between each piece so they all have room to cook properly without sticking together too much!

Bake for around 40-45 minutes in total depending on thickness making sure you turn them every so often until they are crisp on both sides but still tender in the middle!

You’ll get lovely crispy edges whilst still maintaining that soft texture inside creating an overall delicious flavour filled dish everyone will love!

Serve immediately as these don’t keep well after being cooked as leftovers.


No matter how you choose to prepare it, make sure that you cook yucca before eating it as consuming raw or undercooked yuca can lead to cyanide poisoning!

How do you prepare raw yucca?

Preparing raw yucca can be a bit challenging, but it’s definitely possible.

Here are the steps to follow:

Gather your supplies

  • Yucca plant
  • A sharp chef’s knife or vegetable peeler
  • Cutting board
  • Bowl of cold water (optional)

Cut and peel the yucca root

Start by cutting off the ends of the yucca root with a sharp knife.

Then use a vegetable peeler or sharp knife to peel off the thick, rough outer layer of skin.

Peel deep enough to remove all of the brown skin and reveal the white interior.

Be careful not to cut yourself as the skin can be tough.

Rinse and dice it into small pieces (optional)

After you have peeled all of the yucca roots, rinse them with cold water and dry them with a paper towel.

You can then chop them up into small pieces if you want.

Serve it or cook it further

You could serve fresh raw yucca in small slices as a snack or use it as an ingredient in a salad if you like its taste.

However, if you want to prepare cooked dishes with it, such as mashed cassava or yuca fries, you should boil it first in salted water until soft.

Raw yucca is safe to eat but cooking is recommended.

Boiling helps eliminate any residual toxins in cassava due to cyanide that is naturally present in this plant.

Always handle this plant with care and properly discard any parts that are not meant for consumption.

Can You Get Sick from Yucca?

Yucca is a plant that is commonly grown in hot, arid regions such as South America and the southern United States.

Its starchy root, yuca or cassava, is a popular ingredient in many dishes, but concerns about its safety have been raised.

Here are some things to keep in mind:

Possible Poisoning

While yucca itself may not be poisonous, certain parts of the plant are toxic and can cause serious health problems if ingested.

The roots, in particular, contain high levels of cyanogenic glucosides – compounds that produce cyanide when broken down.

Safe Consumption

To safely consume yuca root, it is important to peel it completely before cooking to remove any residual toxins that might be present on its surface.

It’s also important to cook the root thoroughly; boiling or frying it for at least 30 minutes will help break down the cyanide compounds and reduce their levels to safe amounts.

Symptoms of Poisoning

If you do consume yucca without taking these precautions or eating the wrong part of the plant (like the leaves), you could experience symptoms like nausea, vomiting, abdominal pain or cramping, dizziness or headache.

If you believe you have been poisoned by yucca or cassava, seek medical attention immediately.

Overall, yucca and its root can be a tasty and nutritious addition to your diet as long as you take proper precautions when preparing and consuming it.

Always make sure to thoroughly wash and peel the root before cooking it properly according to recipes.

Is Yuca Safe to Eat?

The Safety of Yuca Consumption

Yuca, also known as cassava or manioc, is a starchy root vegetable that has been cultivated for centuries in parts of South America, Africa, and Asia.

It’s a staple food for millions of people around the world and has gained popularity in recent years due to its versatility and nutritional value.

However, some people are concerned about the safety of consuming yuca because of its potential toxicity.

While yuca can be toxic when consumed raw or improperly prepared, it’s safe to eat when cooked properly.

The root contains naturally occurring cyanide compounds called linamarin and lotaustralin that can be harmful if ingested in large amounts.

But these compounds can be easily removed by peeling, soaking, and cooking the yuca.

Tips for Preparing and Cooking Yuca Safely

If you’re planning on adding yuca to your diet, it’s important to know how to prepare it safely.

Here are some tips:

  • Always peel the skin off the yuca before cooking as it contains most of the cyanide.
  • Cut off both ends of the yuca before peeling it.
  • Soak the peeled yuca in water for at least an hour to leach out any remaining cyanide.
  • Rinse the soaked yuca thoroughly with water before cooking.
  • Cook the yuca until it’s fully tender and soft as undercooked yuca can contain higher levels of cyanide.

The Nutritional Value of Yuca

Yuca is an excellent source of carbohydrates, fiber, vitamins B6 and C, potassium, and folate.

It’s also low in fat and sodium making it a healthy addition to any diet.

In fact, studies have shown that consuming yuca regularly may have numerous health benefits such as improved digestion, blood sugar management, and immune function.

Differences Between Yuva and Yucca Plants

While they sound similar, there is a difference between “yuva” (with a v) which refers to a root vegetable known mostly in South Asia while “yucca” (with two c’s) refers to a plant native to arid regions of North America used decoratively but also having edible portions.

Overall, while there may be some concerns about consuming yuva due to its potential toxicity if not cooked properly, when prepared safely with proper soaking techniques mentioned earlier on this post, the nutritional benefits make this versatile root vegetable worth considering adding into your meals!

What is the difference between yuca and yucca?

Although the terms “yuca” and “yucca” sound similar, they have different meanings.

Yuca, also known as cassava, is a starchy root vegetable that’s native to South America, while yucca is an ornamental plant that’s commonly found in arid regions of North America.


The most noticeable difference between yuca and yucca is their appearance.

Yuca has a brown, woody exterior with a white interior flesh that looks similar to a potato.

Yucca, on the other hand, has long green leaves and produces white flowers.


Yuca is a nutrient-rich vegetable that contains fiber, vitamin C, folate, and potassium.

It’s also gluten-free and low in sodium.

Yucca, however, isn’t commonly consumed as a food source since it contains saponins which are capable of causing health problems.


Yuca is used in various dishes around the world including cassava fries, tapioca pudding, and boba tea.

In comparison to yucca which can be used for decorative purposes or made into soap.

In conclusion,yuca and yucca are different plants with different uses,and nutritional value.

It’s therefore important to know what you’re dealing with when you’re looking for them.

What are the signs of yucca poisoning?

Nausea and Vomiting

One of the common signs of yucca poisoning is nausea and vomiting.

This usually occurs as the body’s defense mechanism to eliminate toxins from the system.

Abdominal Pain and Diarrhea

Consuming contaminated yucca may also result in abdominal pain and diarrhea.

The body reacts to toxins that irritate its lining, causing inflammation that results in diarrhea and pain.

Severe Headaches

Severe headaches can also be a symptom of yucca poisoning.

Cyanogenic compounds found in some species of yucca can cause headaches due to their effects on brain function.


Dizziness is a common symptom of poisoning by plants containing cyanogenic compounds like yucca.

It is caused by reduced oxygen supply to the brain.

Blurred Vision

Ingesting contaminated yucca may also lead to blurred vision due to hypoxia (lack of oxygen supply) to the eyes.

Cyanide poisoning can also cause optic nerve damage, leading to vision impairment.

It is important to seek medical attention immediately if you experience any or all these symptoms after eating yucca, especially when consumed raw or improperly cooked.

What are the symptoms of yucca poisoning?

While yucca is edible and safe to consume, it can cause problems if not prepared properly or in large quantities.

Consuming the wrong part of the plant can result in mild to severe symptoms of poisoning.

Here are some of the common symptoms:

Nausea and Vomiting

Ingesting raw or undercooked yucca can trigger nausea, vomiting, and stomach cramps.

These symptoms usually occur within two hours after consumption.

The severity of these symptoms depends on the individual’s sensitivity to yucca.


Eating too much raw or cooked yucca can lead to diarrhea.

This is because yucca contains high levels of dietary fiber that can stimulate bowel movements.


Yucca contains saponins, which can cause dizziness if consumed in large amounts.

Saponins interfere with normal cellular function and have been associated with neurological issues such as headaches, confusion, and unsteadiness.

Allergic Reactions

In some cases, eating yucca may trigger allergic reactions like hives, rashes or itching on skin.

Individuals who are allergic to latex may also be susceptible to an allergy to Yuccas due to their similar chemical composition.

If you experience any of these symptoms after eating yucca or cassava then it is important to seek medical attention immediately.

However, when prepared adequately – boiled or roasted – yuca/yucca is a safe and nutritious food that has been consumed for thousands of years by many cultures around the world.

What is the difference between yucca and yuca?

Yucca and yuca are two different plants that are often confused due to their similar spellings.

However, they have distinct differences in terms of their appearance, taste, and uses.


Yucca is a shrub that belongs to the family Agavaceae with long green leaves that grow in a rosette pattern.

It produces tall, spiky white flowers that blossom from spring through summer.

On the other hand, yuca (also known as cassava) is a root crop with long tuberous roots that belong to the family Euphorbiaceae.

It has rough brown skin on the outside with a white or yellowish interior.


The taste of yucca is starchy with mild flavor notes of artichokes and asparagus when it’s cooked.

Meanwhile, yuca has a rather neutral taste and can easily absorb flavors it’s cooked in.

In some parts of the world, such as Latin America and Africa, it’s used as a staple food.


Yucca is often used for ornamental purposes because of its unique shape and beautiful flowers.

Its leaves can be used to make soap or shampoo while its root can be boiled or roasted to make chips or mashed like potatoes.

On the other hand, yuca is commonly used for cooking because of its high starch content which makes it an ideal ingredient for bread-making, tapioca pudding, and many more dishes.

In summary, while both plants may sound similar due to their namesakes – yucca has spiky leaves and beautiful flowers; whereas yuca has tuberous roots that are high in starch content and commonly consumed in various parts of the world.

Do You Have to Soak Yucca Before Cooking?

Yes, soaking yucca is an important step to remove any toxins or cyanide that may be present in the plant.

The cyanide is found specifically in the bitter sap of the yucca, also known as yuca, and can cause harmful side effects if not removed.

The Importance of Soaking Yucca

Soaking yucca before cooking is crucial for your health.

The process of soaking helps to break down the cyanide and remove any toxins that may be in the plant.

Ingesting unprocessed or undercooked yucca can result in serious complications, including vomiting, nausea, diarrhea and abdominal pain.

How to Soak Yucca

To soak yucca before cooking it, you need to take the following steps:

  • Cut off both ends of the yucca plant
  • Make a lengthwise cut into the skin of each thick root section with a sharp knife blade
  • Gently peel off the skin using a knife or vegetable peeler
  • Cut into small pieces or chunks
  • Rinse well with cool water to remove any dirt or debris
  • Place it in a large bowl filled with cold water covering all of its surface area
  • Add a tablespoon of salt for every quart of water used for soaking.
  • Soak overnight (at least 8 hours) which will help dissolve any remaining traces of cyanine.

The Bottom Line: Is Yuca Safe to Eat?

Yes! As long as it has been processed correctly by soaking before cooking.

Yuca is a great source of carbohydrates and other nutrients that can benefit your overall health when consumed properly.

In summary, yucca needs to be soaked before cooking to remove any toxins that are harmful.

Follow these simple steps in order to prepare and cook this delicious root vegetable safely.

Is it Safe to Eat Yuca?

Yuca, also known as cassava, is a starchy root vegetable that is a staple food in many countries.

It is often used to make flour or tapioca, and can be boiled, fried, or baked.

However, some people may wonder if it is safe to eat yuca.

Here are some things to consider:

Poisonous Parts

While the flesh of the yuca root is safe to eat, other parts of the plant contain toxic compounds.

The leaves and stems contain cyanide, which can cause illness or even death if ingested in large amounts.

Make sure to remove all the leaves and stems before cooking yuca.

Cooking Methods

Yuca should always be cooked before eating as consuming raw yuca can lead to severe digestive problems.

Boiling or steaming are the best methods for cooking yuca as these processes eliminate most of the harmful cyanide compounds from the root vegetable.

Preparation and Serving

When preparing yuca, make sure to remove its outer skin and any woody portions inside before cooking.

Yuca can be served with various seasonings and dips such as garlic sauce or salsa.

However, avoid frying it excessively as this can lead to the formation of acrylamide – a harmful substance formed when starchy foods are heated at high temperatures.


Some people may have difficulty digesting yuca due to its high fiber content; however, soaking or fermenting it prior to cooking may help break down the fibers and improve digestion.

In Conclusion

Overall, yuca is safe to eat provided that you follow proper preparation techniques and avoid consuming any poisonous parts of the plant.

When cooked safely and served properly with different seasoning options, it can make for a delicious addition to many meals.

How do you remove cyanide from cassava?

Cassava, also known as yuca or manioc, contains naturally occurring cyanide compounds that can be harmful if not properly prepared.

Here are some ways to remove the cyanide from cassava:

Peeling and soaking

One way to remove the cyanide is to peel the cassava roots and soak them in water for at least 24 hours before cooking.

This helps to leach out the cyanide compounds from the cassava.


Cooking cassava thoroughly also helps to break down the toxic compounds.

Boiling or baking cassava for at least 30 minutes can reduce the levels of cyanide.


Fermenting cassava before cooking it can also reduce its cyanide content.

This is because fermentation breaks down the complex carbohydrates in cassava and reduces their cyanogenic potential.

It is important to note that consuming large amounts of improperly prepared cassava can still be dangerous, even if steps have been taken to remove most of the cyanide.

To ensure safe consumption, always source your cassava from a reputable source and follow proper preparation techniques.

Is yuca hard to digest?

Yuca, also known as cassava, is a starchy root vegetable that is commonly eaten in many parts of the world.

It is an excellent source of carbohydrates, dietary fiber, and essential vitamins and minerals.

While the nutrient profile of yuca is impressive, some people may experience digestive issues after consuming it.

Let’s explore why this happens and what you can do to make yuca easier to digest.

The Role of Fiber in Digestion

Dietary fiber is essential for maintaining a healthy digestive system.

It helps to regulate bowel movements, prevent constipation, and promote the growth of beneficial gut bacteria.

However, some people may find that high-fiber foods like yuca can be hard to digest.

Preparing Yuca for Improved Digestion

If you’re having trouble digesting yuca, there are some steps you can take to make it easier on your digestive system:

  • Peel the skin: The skin of the yuca root contains tough fibers that can be hard to break down during digestion.
  • Make sure to peel off the skin before cooking or eating.
  • Boil or steam: Cooking yuca thoroughly can help break down tough fibers and make it easier to digest.
  • Boil or steam the yuca until it is soft and tender before consuming.
  • Avoid frying: Fried yuca tends to be high in fat and calories which can exacerbate digestive issues.

Avoid Excessive Consumption

If you’re still experiencing digestive problems after taking these steps, consider reducing your intake of yucca/cassava or adding it back into your diet slowly over time.

Overconsumption of any one type of food can lead to discomfort and other digestive issues.

The Bottom Line

Yuca/cassava is a nutritious root vegetable that provides many health benefits.

While it may be harder for some people to digest because of its high fiber content, there are simple steps you can take to improve its digestibility such as peeling off its skins before cooking/eating; boiling or steaming; avoiding frying; as well as avoiding excessive consumption.

The key takeaway here is preparing it through cooking rather than eating it raw!

How do you remove cyanide from a yucca plant?

Understanding Cyanide Poisoning:

Before we delve into removing cyanide from a yucca plant, it is important to understand the consequences of not doing so.

Cyanide is a toxic substance that is present in many plants, including the yucca plant.

If consumed in large quantities, it can lead to serious health problems or even death.

Some common symptoms of cyanide poisoning include dizziness, headache, nausea, vomiting, and difficulty breathing.

Peeling The Yucca Plant:

The first step in removing cyanide from a yucca plant is to peel its skin.

The skin contains high amounts of cyanide and should never be consumed.

Carefully cut off both ends and use a sharp knife to remove the outer layer until only the white flesh remains.

Soaking The Yucca Plant:

After peeling the yucca plant’s skin, you should soak it in water for at least 24 hours.

This process will help remove any remaining cyanide toxins that may be present.

Change the water every few hours to ensure that all the toxins are removed.

Cooking The Yucca Plant:

Once the yucca has been properly soaked for 24 hours or more, it can be cooked using your preferred method.

Boiling or steaming are commonly used methods for cooking yuca or yucca roots.

Taste Testing And Safety Precautions:

It’s always recommended that you taste test a small portion of the cooked yuca or yucca root before consuming large amounts.

It should have a mildly sweet flavor with a slightly nutty taste and starchy texture.

Also, remember to always handle this plant with care and wear gloves if necessary when peeling due to its potential toxicity.

By following these simple steps for removing cyanide from a yucca plant before consumption can help ensure its safety as part of your normal diet.

How to prevent cassava poisoning?

Cassava, also known as yucca or yuca, is a root vegetable that is commonly eaten in many parts of the world.

While cassava can be a nutritious addition to your diet, it can also be toxic if not prepared and cooked properly.

Here are some tips to help prevent cassava poisoning:

  • Proper peeling: When preparing cassava, make sure to peel off the outer layer of skin completely, as this layer contains high levels of cyanide.
  • Dice it up: Cut the peeled cassava into small pieces before boiling or cooking it.
  • This helps to speed up the cooking process and also reduces the amount of toxic compounds present.
  • Boil for at least 30 minutes: Boiling cassava for at least 30 minutes will help reduce its cyanide content, making it safe to eat.
  • Do not eat raw cassava: Raw cassava contains high amounts of cyanogenic glycosides and should never be eaten raw.
  • Always cook or boil the cassava before eating it.

If you experience any symptoms of cyanide poisoning after consuming cassava, such as headache, dizziness, vomiting, or difficulty breathing, seek medical attention immediately.

In conclusion, while yucca can be consumed raw in some cases, it is important to take extra precautions when consuming cassava due to its high levels of toxic compounds.

Follow these guidelines on how to prepare and consume this root vegetable safely and in moderation.

Are Yuca and Yucca the Same Thing?

Yuca and yucca are two different plants, although they are often confused due to their similar names.

Yuca, also known as cassava, is a starchy root vegetable that is commonly eaten in Latin American, African and Asian countries.

Yucca, on the other hand, is a plant that grows in hot and dry regions of the Americas.

Differences between Yuca and Yucca

The main differences between yuca and yucca are:

  • Appearance: Yuca has long tapered roots with brown skin while yucca has a woody stalk with sword-like leaves.
  • Taste: Yuca has a mild taste whereas yucca has a bitter taste.
  • Culinary uses: Yuca can be boiled, fried or baked while yucca is often used for ornamental purposes but can also be eaten.

Safety Concerns

If not prepared properly, yuca can contain harmful toxins like cyanide which can cause illness or even death.

To remove these toxins from yuca, it needs to be peeled, soaked and cooked thoroughly before being consumed.

Moderate consumption of yucca is generally safe for healthy individuals.

However, eating large amounts of raw or uncooked yucca may cause unpleasant side effects such as vomiting or diarrhea due to the presence of saponins which can cause gastrointestinal distress.


Even though both plants have similar-sounding names and are starchy root vegetables grown in different regions of the world, they differ significantly in their appearance, taste and culinary uses.

It’s important to know how to prepare them safely before consuming them so that you can enjoy their nutritional benefits without any negative consequences.

Fried Yuca Recipe

Yucca is a hearty, nutritious root vegetable that’s often found in Latin American cuisine.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Side Dishes
Cuisine: American
Keyword: Fried Yuca Recipe
Servings: 3
Calories: 484kcal


  • 2 Lb fresh yuca
  • Vegetable oil
  • ½ tablespoon salt


  • When the yuca is tender, cook it for 15 to 20 minutes over medium low heat after covering it with water, adding salt, and bringing it to a boil.
  • The yuca should be taken out of the water and dried with paper towels. The cooked yuca should be cut into 1/2-inch strips.
  • Get enough vegetable oil in a big frying pan to heat it to 350 degrees. Place the yuca carefully into the heating oil once it is hot. Fried them for 6 to 8 minutes, or until golden brown on both sides.
  • Using a slotted spoon, remove the yuca pieces from the oil and place them on paper towels to drain. Add salt and then serve.



Calories: 484kcal | Carbohydrates: 115g | Protein: 4g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Sodium: 1205mg | Potassium: 820mg | Fiber: 5g | Sugar: 5g | Vitamin A: 39IU | Vitamin C: 62mg | Calcium: 49mg | Iron: 1mg
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