Cassava poisoning
Cassava is produced in the southern provinces of China, and its roots contain a large amount of starch, which can be used as industrial raw materials or edible. However, because cassava glycosides are contained in cassava, hydrocyanic acid is hydrolyzed out under the action of its special enzyme, so raw food or improper handling can cause cassava poisoning after eating. Children are more susceptible to poisoning than adults.
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