fragments of the carotenoid pigments. Some
varieties (e.g., red-skinned Garnet) suffer
from after-cooking darkening (p. 303) due to
their abundant phenolic compounds.
Tropical Roots and Tubers
Root and tuber vegetables that come from the
tropics generally contain less water than
common potatoes, and as much as double the
starch (potatoes are 18% carbohydrate by
weight, cassavas 36%). They therefore
become very floury when baked, dense and
waxy when boiled or steamed, and help
thicken soups and stews in which they’re
included. They have a relatively short storage
life and suffer chilling damage if refrigerated,
but can be frozen after preliminary peeling
and cutting.
Cassava, Manioc, and Yuca These are all
names for the elongated root of a tropical