Cassava leaves come from the cassava plant, which is widely cultivated in tropical regions for its starchy roots. These leaves are dark green, palmate, and can grow up to 30 centimeters long. They are rich in nutrients, including proteins, vitamins A and C, and minerals like calcium and iron, making them a valuable food source in many cultures. In various cuisines, cassava leaves are often cooked and used in soups, stews, or as a side dish. However, they contain cyanogenic compounds that can be toxic if consumed raw. Proper cooking methods help to eliminate these toxins, making the leaves safe to eat.