Answers are grounded in this paper and cite their sources.
The flour from cassava tubers contains about 2.5% of lipids, of which only half is extractable with conventional solvent systems. Extractable lipids are mainly polar in character, the principal group of components being galactosyl diglycerides. A new galactolipid, tetragalactosyl diglyceride, is described for the first time. The component fatty acids are relatively saturated in character in comparison with those of other structural lipids, such as those of the potato.
No takes yet. Share an insight, caveat, or question.
Hudson et al. (1974) studied this question.
Synapse has enriched 10 related papers. Consider them for comparative context: