15. Cassava
Cassava, also known as yuca or manioc, was once widely feared due to its naturally occurring cyanide compounds, which can be lethal if the root is not properly processed. Traditional knowledge and careful preparation methods—such as soaking, drying, and cooking—make cassava safe and edible. Today, cassava provides a vital source of carbohydrates for millions, serving as a dietary staple in Africa, South America, and Asia. Harvard T.H. Chan School of Public Health
