About Cassava (Yuca)
Cassava, also called yuca, is a starchy root vegetable eaten in many parts of the world. When peeled and cooked until very soft, it can be a filling, baby-friendly food that works well mashed, shredded, or served in soft finger-sized pieces. Cassava is rich in carbohydrates, which makes it a good source of energy for growing babies and toddlers. It also provides vitamin C and potassium, with small amounts of fiber and folate. Because cassava is low in protein and fat, it is best served alongside foods that add iron, protein, and healthy fats. Cassava is not a common allergen, but rare reactions can happen. There may be cross-reactivity in children with latex allergy, so families with a latex allergy history may want to introduce it carefully. Raw cassava is not safe to eat because it contains naturally occurring compounds that must be removed by proper peeling and thorough cooking. Most babies can start cassava from 6 months old once it is fully cooked and soft. For younger babies, offer mashed cassava or large soft pieces they can hold. As chewing skills improve, move to shredded or bite-sized pieces, and later serve as part of mixed meals with beans, meat, fish, eggs, or vegetables.
How to serve by age
Offer cassava peeled and cooked until very soft, then mash for spoon-feeding or preload on a spoon. You can also offer large soft pieces for baby-led weaning, as long as they are tender enough to mash easily between your fingers.
Serve small soft pieces or shredded cooked cassava once your baby is developing a pincer grasp. Avoid dry, firm, or crispy preparations that can break into hard chunks.
Offer bite-sized pieces of soft cooked cassava on their own or mixed with beans, stews, eggs, or vegetables. This is a good stage to pair cassava with iron-rich and protein-rich foods.
Toddlers can eat soft cassava pieces or mashed cassava as part of family meals. Continue to avoid raw, undercooked, very dry, or chewy preparations, and supervise closely during meals.
Pairs well with
Safety & allergens
Cassava is safest when peeled, cooked thoroughly until very soft, and served in age-appropriate shapes. For younger babies, offer mashed cassava or large soft pieces they can hold and gnaw. For older babies and toddlers, serve small soft pieces. Avoid tough, dry, fried, or undercooked cassava, and do not offer tapioca pearls because they are a choking risk.
What to watch for
Safety checklist
Storage & shelf life
Store cooked cassava in an airtight container in the refrigerator for 3-5 days.
Freeze cooked mashed or cut cassava in an airtight container for up to 3 months. Thaw in the refrigerator and reheat until hot, then cool before serving.
Nutrition
- Rich in carbohydrates for energy
- Provides vitamin C
- Contains potassium for muscle and nerve function
- Can be a soft, filling option when cooked well
- Low in protein
- Low in fat
- Not a significant source of iron or zinc
- Must never be eaten raw or undercooked
Key nutrients
Nutrition facts
| Calories | 160kcal |
|---|---|
| Protein | 1.4g |
| Carbs | 38.1g |
| Fat | 0.3g |
| Fiber | 1.8g |
| Sugar | 1.7g |
| Iron | 0.3mg |
| Calcium | 16.0mg |
| Potassium | 271mg |
| Vitamin C | 21mg |
| Vitamin A | 1.0µg |
| Folate | 27µg |
| Zinc | 0.34mg |
per 100 g
In season
Common questions
When can babies eat Cassava (Yuca)?
Is Cassava (Yuca) a choking hazard?
Is Cassava (Yuca) a common allergen?
More first foods
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