Yuca Vs Potato: Can You Spot These Difference?

Yuca Vs Potato

Yuca, also known as cassava, manioc, and tapioca, is a widely cultivated tropical vegetable with various common names.

While potato is a nightshade plant that is a major food crop that originated in the Peruvian-Bolivian Andes. These two vegetables provide high nutritional content; however, those newbies who just learn about veggies and nutrition can get confused. 

In this post, we’ll show you how to differentiate yuca vs potato and recognize these classic veggies by their distinct features.

Quick Facts

Yuca:

  • Appearance: similar shape to sweet potato, soft brown, hard, bark-like skin
  • Nutritional value: high in manganese and vitamin C, low in saturated fat, cholesterol, and salt 
  • Flavor, cooking recipes, and others: has mild, sweet, and nutty flavor, can be steamed, boiled, or baked, shouldn’t eat too regularly

Potato:

  • Appearance: oblong or flattened oval in shape, firm texture with smooth skin and flesh in various colors
  • Nutritional value: high in dietary fiber, Vitamin B6, potassium, and Vitamin C, low in saturated fat, cholesterol, and salt 
  • Flavor, cooking recipes, and others: has a sweet flavor, the texture is medium starch, somewhat creamy, and slightly thick, can be baked, mashed, roasted, salad, scalloped, grilled, shouldn’t eat if seeing any signs of shrinking, sprouts, or greenish

What Are The Differences Between Yuca Vs Potato?

Overall, there are 3 main characteristics that let you recognize the difference between yuca vs potato.

Appearance

Yuca is comparable to a sweet potato in size and form and can range from one to several pounds in weight. It has a soft brown, hard, bark-like skin that must be removed by grating or peeling, similar to its near cousins, the yam and potato. 

Taro is a perennial herbaceous plant that can reach a height of 3 to 6 feet. It has bright green, elongated, heart-shaped leaves that resemble elephant ears. Tubers are spherical and roughly the size of a tennis ball, with brownish skin and hairs on the outside and pinkish purple, beige, or white flesh on the inside.

Nutritional Value

According to scientific research, yuca is an excellent source of resistant starch, which aids in the maintenance of a healthy digestive system. In addition, it has low saturated fat, cholesterol, and salt content yet is high in manganese and vitamin C. 

This type of vegetable is also a valuable energy source for individuals who engage in extracurricular physical activity. Moreover, calcium, dietary fiber, and potassium are all abundant in this root vegetable.

Potatoes are one of the vegetables with the most excellent total antioxidant activity. Saturated fat, cholesterol, and salt are all relatively low in this tuber, even the skin. It’s also high in dietary fiber, Vitamin B6, and potassium and is an excellent source of Vitamin C. 

Although they are high in vitamins and minerals, the nutritional value varies depending on the type and cooking technique. For instance, fried dishes have more fat and calories than baked ones.

Flavor, Cooking Recipes, And Others

The gritty texture of yuca’s starchy flesh is comparable to that of potatoes. The taste of the meaty flesh is typically characterized as mild, sweet, and nutty. It’s pretty dry and has a mild sweet taste. Steam, boil, or bake are several methods to cook this vegetable. However, you should remove its skin beforehand. 

Since yuca has a dry texture, you can add it to soups, boil it and serve it with cilantro sauce, chimichurri sauce, or Guasacaca, or create a mash out of it. Oven-baked yuca fries or chunks are a popular technique to cook yuca. However, this veggie can be hazardous if eaten uncooked, in excessive quantities, or when prepared incorrectly. So, please don’t eat this vegetable too often. 

Potatoes have a somewhat sweet flavor and contain very little sugar. The skin is delicate, and the texture is medium starch, somewhat creamy, and slightly thick. There are multiple ways to prepare them: baked, mashed, roasted, salad, scalloped, grilled, etc.  

To improve the texture and mouthfeel of many recipes, you should cut and soak them in water up to two days ahead of time and rinse to remove extra starch before cooking. If you see any signs of shrinking, sprouts, or greenish in the vegetables, you should throw them all away since they’re poisonous and can cause food poisoning if you try to eat them.

Is Yuca Better For You Than Potatoes?

Yuca and potatoes have comparable densities. However, potatoes have a higher water content, at 79 percent, than yuca, which have a water content of 60 percent.

Yuca also has less fiber, greater carbohydrate and lipid content, and protein than potato. However, the quantity of cholesterol in each person is the same. Other substances like vitamins or minerals are equal in quantities. 

So, none of them is better than the other. But, they are both beneficial to health if used in the proper dosage.

Is Yuca Good For High Blood Pressure?

Definitely, this type of vegetable includes compounds that may assist in lowering blood pressure and cholesterol levels. It may also help to alleviate arthritic symptoms, including pain, edema, and stiffness.

It is used to treat osteoarthritis, high blood pressure, migraine headaches, colitis (intestinal inflammation), high cholesterol, stomach problems, diabetes, and liver and gallbladder problems.

Yuca extract is utilized in the production of carbonated drinks as a foaming and flavoring ingredient. In addition, many yucca-derived chemicals have been utilized in the development of novel pharmaceuticals.

Some people use it to treat wounds, skin illnesses, bleeding, sprains, joint discomfort, baldness, and dandruff by applying it straight to the skin.

Does Yuca/Potato Make You Fat?

Yes, they might. Both of them are high in calories and carbs. For this reason, they should be consumed in moderation and appropriate amounts because eating high-calorie meals too often is linked to weight gain and obesity.

Mariana Rouco

Mariana Rouco is the editor-in-chief of Elpasony.com. She loves traveling and writing about foods and cooking in general. She has a degree from the New England Culinary Institute and enjoys Mexican, Italian, and Chinese cuisines the most.

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