What microscopic, needle-like crystals in raw malanga necessitate thorough cooking?
Answer
Calcium oxalate crystals
Thorough cooking is an absolute prerequisite for consuming malanga due to the presence of calcium oxalate crystals within the raw root. These microscopic, needle-like structures are highly irritating; if ingested uncooked, they can cause severe burning, swelling, and irritation throughout the mouth, throat, and entire digestive tract. The application of heat, whether through boiling, baking, or frying, serves the critical function of breaking down these irritating compounds, rendering the starch digestible and the root safe for human consumption.
Related Questions
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