Improved Pro Vitamin A cassava stems

Improved Pro Vitamin A cassava stems

Biofortified pro-vitamin A (yellow) Cassava is a cassava variety that has the potential to considerably contribute to enhancing vitamin A status. In order to encourage greater farmer adoption, this new group of pro-vitamin A cassava varieties has higher beta-carotene levels as well as corresponding agronomic traits.

Nutrition Information and Evidence of Vitamin A Cassava

In non-biofortified variations, the baseline vitamin A content is 0 parts per million (PPM).

100% of the recommended vitamin A content in vitamin A cassava cultivars is 15 PPM.

20% of vitamin A-biofortified cultivars of cassava are bioavailable.

When boiled or steam-cooked instead of baked or fried, vitamin A cassava keeps more of its vitamin A content. Cassava grains that have been biofortified but stored can lose most of their vitamin A content over time; for this reason, they should be consumed promptly after harvest.

Enough vitamin A is present in biofortified cassava to improve nutritional status and lessen vitamin A insufficiency.

Children’s vitamin A status and consumption are improved by feeding them vitamin A-rich cassava.

Frequently Asked Questions (FAQs) for Improved Pro-Vitamin A Cassava Stems:

What is Improved Pro-Vitamin A Cassava?

Improved Pro-Vitamin A Cassava is a biofortified cassava variety with significantly higher levels of beta-carotene, a precursor to vitamin A, compared to traditional cassava varieties. This cassava offers the potential to improve vitamin A intake and address deficiencies, particularly in regions where cassava is a dietary staple.

How much Vitamin A does Improved Pro-Vitamin A Cassava contain?

While traditional cassava has minimal to no vitamin A content (0 parts per million – PPM), improved Pro-Vitamin A varieties can contain up to 15 parts per million (PPM) of beta-carotene.

Is all the Vitamin A in Improved Pro-Vitamin A Cassava usable by the body?

Around 20% of the beta-carotene in Improved Pro-Vitamin A Cassava is bioavailable, meaning it can be converted into vitamin A by the body.

How does cooking affect the Vitamin A content in Improved Pro-Vitamin A Cassava?

Boiling or steaming cassava helps preserve more vitamin A compared to baking or frying.

Does storage affect the Vitamin A content?

Yes, storage can significantly reduce the vitamin A content in biofortified cassava roots. It’s recommended to consume them fresh or shortly after harvest.

Can Improved Pro-Vitamin A Cassava help with Vitamin A deficiency?

Studies show that consuming Improved Pro-Vitamin A Cassava can improve vitamin A status and reduce vitamin A deficiency, particularly in children.