When properly prepared, Cassava roots have a delicate flavor and can replace boiled potatoes. It is used in sauces, as dessert fillings, or served as an accompaniment to meat dishes. Cassava contains high amounts of essential nutrients. However, if this root is prepared incorrectly, toxic substances (like linamarin) are not removed. Cassava is a very common food in Africa. But since these roots have a low amino acid content, the locals, who eat them on a daily basis, often suffer from endemic goiter and pellagra.