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Cassava Leaves

Cassava leaves are edible leafy greens that are cooked in stews and vegetable dishes in some cuisines.

Cassava Leaves — illustrative ingredient image

About Cassava Leaves

Manioc leaves are the foliage of the cassava plant, used as leafy greens rather than as the plant's starchy root. They are incorporated into stews, sauces, and other cooked dishes. Tender leaves and young shoots may be used differently from older, tougher foliage.

Raw leaves are green, fibrous, and firm, with an earthy, vegetal flavour that can be slightly bitter. Boiling or simmering softens them and mellows their character. Pounding breaks down the fibres and produces a finer, denser texture that blends well into sauces.

Manioc leaves are sold fresh, chopped, pounded, dried, or as a paste. They may be boiled before being simmered with other ingredients, or cooked directly in a stew according to the preparation. Stems and coarse portions are commonly removed before chopping.

Ingredient type
whole food

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Where cassava leaves appears

24 linked foods

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Sides

Sauces

Ingredient connections awaiting review · Coverage is still growing, including packaged snacks.

Name examples awaiting language review. Confirm the specific food or product.

Local names for cassava leaves

Names and romanised forms to recognise on menus and labels.

English

Manioc leaves

English

cassava leaves

Available names only. Languages may be spoken in other countries; a name alone does not identify every ingredient in a dish.

Cassava Leaves nutrition & diet

Cassava Leaves nutritional value

Cassava, leaves, fresh, raw — WAFCT 04_008

Per 100 g of the edible portion in the named food form.

Calories
93kcal
Protein
7.6g
Carbs
9.1g
Fat
1.1g

Per 100 g edible portion. Source: Vincent et al., FAO/INFOODS Food Composition Table for Western Africa (2019). Carbohydrate is available carbohydrate calculated by difference; square-bracketed fat in the source uses continuous-extraction analysis. Values describe this reference form, not every recipe, cultivar or preparation.

Portions & preparation

Establish the exact manioc identity, cultivar, leaf maturity, and customary preparation before selecting a reference. Record washed and cooked edible leaves rather than assuming raw foliage is equivalent. Include oil, coconut milk, meat, fish, and other ingredients when the leaves are served in a prepared dish.

Compare the right form: Match an identified manioc species and cultivar with the customary cooked leaf form and edible portion; raw, dried, pounded, and dish-based forms differ.

Diet considerations

Manioc leaves are plant-derived foliage when the identity is confirmed. Compatibility changes when cooked with meat, fish, dairy, shellfish, or other animal-derived ingredients, and when mixed with cereal ingredients or heavily processed sauces. Because identity and preparation vary regionally, the complete recipe and portion should be recorded.

AI-authored reading notes · Awaiting editorial review. Measured values, where available, have a separate source above.

Dietary compatibility

  • Vegan
    Typically compatible
  • Vegetarian
    Typically compatible
  • Pescatarian
    Typically compatible
  • Keto
    Depends on the version
  • Paleo
    Typically compatible
  • Low-carb
    Depends on the version
  • Halal
    Not established
  • Kosher
    Not established
What these diet assessments mean
Vegan · Typically compatible
The plain ingredient profile is plant, fungal or mineral based. Added ingredients in a prepared product need a separate check.
Vegetarian · Typically compatible
The plain ingredient profile is plant, fungal or mineral based. Added ingredients in a prepared product need a separate check.
Pescatarian · Typically compatible
The plain ingredient profile is plant, fungal or mineral based. Added ingredients in a prepared product need a separate check.
Keto · Depends on the version
Compatibility depends on the portion and preparation. A sourced carbohydrate amount for a defined serving is not available.
Paleo · Typically compatible
The plain form fits the conventional paleo food groups. Added ingredients and individual interpretations can differ.
Low-carb · Depends on the version
Compatibility depends on the portion and preparation. A sourced carbohydrate amount for a defined serving is not available.
Halal · Not established
Sourcing, processing and any applicable certification have not been verified. A food name alone does not establish halal status.
Kosher · Not established
Sourcing, processing and any applicable certification have not been verified. A food name alone does not establish kosher status.

For the plain ingredient · Awaiting review. Diet compatibility is not allergy suitability or halal/kosher certification. Keto and low-carb depend on the portion.

Reviewed ingredient entryIngredient reference · Preparations vary

AI-generated illustration for visual context. It does not identify a particular product or establish allergen content.

Sources & review

Nutrition reference: FAO/INFOODS Food Composition Table for Western Africa (2019) — 04_008 ↗. Values are scaled from 100 g of the recorded edible form. Individual portions have no assumed fixed weight.

Expanded overview, name examples and nutrition notes are database drafts awaiting editorial review. Numeric nutrition values, where shown, have their own source and food-form reference.

The ingredient description and dish connections come from the draft catalogue and may change after review.

Last recorded verification: .