Diet Ratings
Cassava root is predominantly starch with approximately 38g net carbs per 100g. Fundamentally incompatible with ketogenic diet.
Whole plant food (cassava root) that is naturally vegan. Baked or fried versions are acceptable; verify oil source and lack of animal-derived additives.
Cassava is a tuber available to some ancestral populations, but chips are processed and oil type is critical. Higher carb content than other tubers.
iSome paleo authorities question cassava's nutritional density; others accept it as a legitimate tuber alternative if fried in approved oils.
Cassava is a starchy root vegetable with minimal micronutrients. Chips are processed and fried. Acceptable occasionally but lacks the nutrient density of Mediterranean staples.
iSome Mediterranean regions (particularly Southern Italy and Greece) historically used cassava as famine food; modern guidelines do not emphasize it as core staple.
Cassava is a plant tuber and starch source. Plant-derived and excluded from all carnivore diet variants.
Cassava is a compliant root vegetable, but commercial cassava chips are typically fried in unclear oils. The processing and frying method test the spirit of whole foods, though technically the base ingredient is allowed.
iMelissa Urban's emphasis on whole, unprocessed foods suggests homemade baked cassava would be preferred over commercial fried versions. The processing method is the primary concern.
Cassava is low-FODMAP per Monash University. Plain cassava chips without problematic seasonings are suitable.
High sodium (150-250mg per ounce), high saturated fat from frying, minimal nutritional density. Cassava is primarily starch with limited fiber, potassium, or micronutrients valued in DASH.
Cassava is high-glycemic starch (similar to potato); processing into chips removes fiber and concentrates carbs. Typically fried in omega-6 seed oils (inflammatory). Minimal protein or beneficial fat. Violates Zone's low-glycemic carb requirement.
Cassava is refined starch with minimal fiber or micronutrients. Fried preparation adds inflammatory seed oils and trans fats. High glycemic index spikes blood glucose and inflammatory markers. No offsetting anti-inflammatory compounds.
Fried starch with minimal protein (1-2g per serving) and fiber. High fat from frying (8-12g per serving). Empty calories with poor nutrient density. Difficult to digest and triggers bloating in GLP-1 patients.
Controversy Index
Score range: 1–8/10. Higher controversy = more disagreement between diets.