Manihot esculenta

Kingdom: Plantae

Divisi: Magnoliphyta

Classis: Magnoliopsida

Order: Malphigiales

Family: Euphobiaceae

Genus: Manihot

Species: Manihot esculenta Crantz.

Local name: Singkong

The cassava root is long and tapered, with a firm, homogeneous flesh encased in a detachable rind, about 1 mm thick, rough and brown on the outside. Commercial cultivars can be 5 to 10 cm (2.0 to 3.9 in) in diameter at the top, and around 15 to 30 cm (5.9 to 11.8 in) long. A woody vascular bundle runs along the root's axis. The flesh can be chalk-white or yellowish. Cassava roots are very rich in starch and contain small amounts of calcium (16 mg/100 g), phosphorus (27 mg/100 g), and vitamin C (20.6 mg/100 g).^[11] However, they are poor in protein and other nutrients. In contrast, cassava leaves are a good source of protein (rich in lysine), but deficient in the amino acid methionine and possibly tryptophan.

Benefit: Edible plant

Location: Zone 3 of UPI Botanic Garden

Synonyms:

Manihot utilissima Pohl

Janipha manihot (L.) Kunth

Jatropha manihot L.

Manihot aipi Pohl

Manihot dulcis (J.F. Gmel.) pax

Manihot manihot (L.) Cockerell

Manihot melanobasis Mull. Arg.

Manihot dulcis (J.F. Gmel.) Baill.