Vegetables and starchy roots
Cassava (yuca)
Cassava (yuca) has 191 kcal and 1.9 g of fiber per 100 g (3.5 oz), a moderate energy density.
Estimated satietyHow it is calculated
Estimated satiety: 1 out of 5
| Starting point | +1 |
|---|---|
| Moderate energy density: 191 kcal/100 g | 0 |
| Protein: 0.7 g/100 kcal | 0 |
| Fiber: 1.0 g/100 kcal | 0 |
| Solid food with 55.0 g of water, under 70 | 0 |
Our own estimate from the values per 100 g: useful for comparing foods with each other, not a measurement in people. Holt index (1995): this food was not measured.
- Prepared by
- Alex Gonzalez
- Last updated
- Next review
- Sources
- 10 primary
- Data
- USDA FDC 2709564
No clinical review. No advertising from drug companies and no affiliate links.How we work
Nutrition facts
- Calories
- 287 kcal per serving
- 191 kcal per 100 g (3.5 oz)
- Protein
- 2.1 g per serving
- 1.4 g per 100 g (3.5 oz)
- Carbohydrates
- 59.4 g per serving
- 39.6 g per 100 g (3.5 oz)
- of which sugars
- 2.7 g per serving
- 1.8 g per 100 g (3.5 oz)
- Fiber
- 2.9 g per serving
- 1.9 g per 100 g (3.5 oz)
- Fat
- 4.5 g per serving
- 3 g per 100 g (3.5 oz)
- of which saturated
- 1.2 g per serving
- 0.8 g per 100 g (3.5 oz)
- Water
- 82.4 g per serving
- 55 g per 100 g (3.5 oz)
Source: USDA FoodData Central (FNDDS 2021-2023): Cassava, cooked (FDC ID 2709564), accessed September 23, 2026.
A typical 150 g (5.5 oz) serving provides about 287 kcal, 2.1 g of protein, and 2.9 g of fiber.
What it is and how to eat it
Cooked cassava is the root of the cassava plant, also called yuca or mandioca, peeled and boiled until tender: the FAO explains that sweet varieties are mostly prepared by boiling and eaten hot, cold or sometimes mashed, and the raw cassava page explains its names and why it is not eaten raw. This page uses USDA's FNDDS database, which calculates cooked cassava as cassava cooked with 3 g of oil or fat and 0.3 g of salt for every 100 g of raw cassava. That is why it has 191 kcal, 3.03 g of fat and 145 mg of sodium per 100 g, compared with 160 kcal and 0.28 g of fat for raw cassava.
A 100 g (3.5 oz) serving provides 191 kcal and only 1.4 g of protein, so it is the starch part of the plate and goes alongside the protein, which the 2025 nutrition advisory on GLP-1 therapy suggests eating first, such as chicken, fish, eggs or beans. Boiled and mashed, it is soft and easy to swallow, which helps when appetite is low, and at home it can be cooked without the fat included in USDA's figure. The same advisory suggests avoiding fatty or high-fiber foods in the first days of treatment, so in those days boiled cassava fits better than fried, and if you eat very little, half a serving leaves room for the protein.
What the evidence says
The FAO warns that boiling pieces of fresh root is not always enough to remove cyanide, because it may be only partly released: in a study it cites, after 30 minutes of cooking 8% of the initial amount remained when the cassava was put into cold water and about 30% when it went straight into boiling water. The same source explains that traditional processing and cooking, when done properly, bring it down to non-toxic levels, and the raw cassava page explains where that cyanide comes from. With USDA's figures it has 18.2 mg of vitamin C per 100 g, more than the 12 mg the EU requires for a "source of vitamin C" claim, so it could carry the authorized claim "vitamin C contributes to the normal function of the immune system" (Regulations (EU) No 1169/2011 and (EU) No 432/2012). At 1.9 g of fiber per 100 g and 1.0 g per 100 kcal it meets neither of the two criteria for a "source of fibre" claim, 3 g per 100 g or 1.5 g per 100 kcal (Regulation (EC) No 1924/2006).
Satiety
The 1 to 5 score is our own estimate: it starts at 1 point, adds points for low energy density, for protein and fiber per 100 kcal, and for the water in solid foods, and subtracts points for drinks with calories. It is useful for comparing foods with each other; it is not a measurement in people.
What to keep in mind on a GLP-1 medication
Frequently asked questions about cassava (yuca)
How many grams of protein are in a 150 g (5.5 oz) serving of cassava (yuca)?
100 g (3.5 oz) of cassava (yuca) has 1.4 g of protein. A typical 150 g (5.5 oz) serving has about 2.1 g of protein. That is 0.7 g of protein per 100 kcal.
How many kcal are in a 150 g (5.5 oz) serving of cassava (yuca)?
100 g (3.5 oz) of cassava (yuca) has 191 kcal. A typical 150 g (5.5 oz) serving has about 287 kcal. That is a moderate energy density.
How much fiber is in a 150 g (5.5 oz) serving of cassava (yuca)?
100 g (3.5 oz) of cassava (yuca) has 1.9 g of fiber. A typical 150 g (5.5 oz) serving has about 2.9 g of fiber.
Does cassava (yuca) keep you full?
Barely filling for the calories it provides: our estimated satiety score is 1 out of 5. Calculation: 1 (base) + 0 (moderate energy density: 191 kcal/100 g) + 0 (protein: 0.7 g/100 kcal) + 0 (fiber: 1.0 g/100 kcal) + 0 (solid food with 55.0 g of water, under 70) = 1. It is an estimate based on its composition, not a measurement in people.
What should I know about cassava (yuca) if I take Ozempic, Wegovy, Mounjaro, or Zepbound and feel nauseous?
Based on our tags, this is what matters about cassava (yuca) on a GLP-1 medication. “Easy to digest”: a soft or low-fat food that many people tolerate well when they feel nauseous or get full quickly. These are general guidelines, not medical advice: everyone tolerates foods differently.
What is a typical serving of cassava (yuca)?
We use 150 g (5.5 oz) as a typical serving. That amount provides about 287 kcal, 2.1 g of protein, and 2.9 g of fiber. It is a reference for calculations, not a recommendation of how much to eat.
Compare with…
Similar foods
Sources
Sources for the data on this page, with the access date.
- Official databaseU.S. Department of Agriculture, Agricultural Research Service.USDA FoodData Central (FNDDS 2021-2023): Cassava, cooked (FDC ID 2709564).accessed .
- Official databaseU.S. Department of Agriculture, Agricultural Research Service.USDA FoodData Central: Cassava, raw (FDC ID 169985).accessed .
- InstitutionAssociation of Academies of the Spanish Language (ASALE).Diccionario de americanismos (Dictionary of Americanisms): "yuca" (in Spanish).accessed .
- InstitutionRoyal Spanish Academy and Association of Academies of the Spanish Language (RAE-ASALE).Diccionario de la lengua española (Dictionary of the Spanish Language, 23rd ed., online version): "mandioca" (in Spanish).accessed .
- InstitutionFood and Agriculture Organization of the United Nations (FAO).Roots, tubers, plantains and bananas in human nutrition (FAO, 1990), chapter 5: methods of cooking and processing (boiled cassava).accessed .
- InstitutionFood and Agriculture Organization of the United Nations (FAO).Roots, tubers, plantains and bananas in human nutrition (FAO, 1990), chapter 7: toxic substances and antinutritional factors (cassava toxicity).accessed .
- Clinical guidelineObesity (Wiley).Mozaffarian D, et al. Nutritional priorities to support GLP-1 therapy for obesity: A joint Advisory from the American College of Lifestyle Medicine, the American Society for Nutrition, the Obesity Medicine Association, and The Obesity Society. Obesity. 2025;33(8):1475-1503. doi:10.1002/oby.24336.accessed .
- RegulatorOfficial Journal of the European Union (EUR-Lex).Regulation (EC) No 1924/2006 on nutrition and health claims made on foods (Annex).accessed .
- RegulatorOfficial Journal of the European Union (EUR-Lex).Regulation (EU) No 1169/2011 on the provision of food information to consumers (Annex XIII, nutrient reference values).accessed .
- RegulatorOfficial Journal of the European Union (EUR-Lex).Commission Regulation (EU) No 432/2012 establishing a list of permitted health claims made on foods.accessed .