PubChem CID · CC0
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PubChem CID 3037777Formula C8H14N2O3SMW 218.2835 food sources
Foods containing this compound
Cassava
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Wheat bran
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spinach leaf
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beet leaf
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finger millet seed
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cassava (raw)
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sorghum kernel
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Cassava
Cassava (also called yuca, mogo, or manioc) is a woody shrub cultivated in tropical and subtropical regions for its edible starchy tuberous root, a major source of carbohydrates. It differs from the similarly-spelled yucca, an unrelated fruit-bearing plant. Cassava, when dried to a starchy, powdery (or pearly) extract is called tapioca, while its fermented, flaky version is named garri. [Wikipedia]
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Lentil
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Wheat bran, crude
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Cassava, raw
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Wheat bran, crude
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Cassava, raw
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Cassava, tuber, white flesh, raw
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Cassava, tuber, white flesh, dried
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Cassava, tuber, white flesh, boiled* (without salt), drained
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Cassava, flour, from white cassava
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Cassava, sweet, tuber, white flesh, dried
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Cassava, tuber, yellow flesh, raw
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Cassava, flour, from fermented white cassava (alibo/elubo/lafun)
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Cassava, grated, from fermented white cassava, toasted without oil (white gari)
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Cassava, flour, from fermented white cassava (dry fufu)
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Cassava, fermented paste from white cassava flour (wet fufu)
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Cassava, tuber, white flesh, boiled* (as part of a recipe)
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Cassava, tuber, yellow flesh, boiled* (without salt), drained
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Cassava, tuber, yellow flesh, boiled* (as part of a recipe)
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Lentil, dry, raw
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Lentil, not soaked, boiled* (without salt), drained
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Lentil, not soaked, boiled* (without salt), with cooking liquid
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Lentil, soaked, boiled in different water* (without salt), drained
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Lentil, soaked, boiled in different water* (without salt), with cooking liquid
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Cassava, leaves, fresh, raw
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Cassava, leaves, fresh, boiled* (without salt), drained
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Cassava, leaves, fresh, boiled* (as part of a recipe)
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cabbage leaf
leaf of a cabbage
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Source
Compound data linked to PubChem CID 3037777, public domain via NCBI. Culinary context + ingredient mappings are maintained by Foodgeist's enrichment fleet and continuously re-matched by the pairings engine. PubChem CID 3037777