Is It Safe to Consume Boiled Cassava With Coffee? Here’s What a Nutrition Lecturer at IPB University Has to Say
The combination of boiled cassava and coffee as a snack is commonly found in Indonesian cultural practices. However, is it safe to consume both together?
Reisi Nurdiani, SP, MSi, a lecturer from the Department of Nutrition Science, Faculty of Human Ecology (FEMA) at IPB University, provides a scientific explanation on this topic. According to her, in general, consuming boiled cassava with coffee is safe for most healthy individuals as long as it is consumed in moderate amounts.
“Boiled cassava is a source of complex carbohydrates that provide sustained energy, as well as containing fiber and some minerals.
Meanwhile, coffee contains caffeine, which has a mild stimulant effect and can help improve alertness,” she explained.
However, she continued, this combination still raises some important considerations, particularly regarding safety, digestion, and nutrient absorption. Reisi stated that proper processing of cassava is crucial. This is because cassava contains linamarin (a cyanogenic glycoside), an anti-nutrient compound that can convert into cyanide.
“If cooked and processed correctly, these anti-nutritional compounds can be eliminated, making cassava safe for consumption,” she added.
In terms of nutritional content, 100 grams of boiled cassava contains approximately 153 kcal of energy; 36,4 grams of carbohydrates; 1,3 grams of fiber; and small amounts of vitamin C and vitamin B. On the other hand, coffee without added sugar and milk contains almost no calories but contains caffeine and polyphenols such as chlorogenic acid, which have antioxidant properties.
Furthermore, Reisi explained that there is no scientific evidence showing that the combination of cassava and coffee can cause toxic reactions. However, there are two things to consider: the potential for iron absorption issues and effects on digestion.
“The polyphenols and caffeine in coffee can inhibit the absorption of non-heme iron when consumed with iron-rich foods,” she explained.
Additionally, cassava, which is high in starch and fiber, when combined with coffee, which stimulates the digestive tract, can cause a feeling of fullness or bloating, especially in people with sensitive stomachs.
“Therefore, for healthy individuals, this combination is safe when consumed occasionally in moderate amounts.” However, Reisi noted that this is not recommended for individuals relying on non-heme iron intake or those with stomach conditions such as Gastroesophageal Reflux Disease (GERD).
Regarding caffeine’s effect on metabolism, Reisi explained that caffeine can increase the release of epinephrine (adrenaline), which can temporarily reduce insulin sensitivity. This can cause blood sugar levels to rise slightly higher or drop more slowly.
However, this effect is considered relatively mild for healthy individuals who are not sensitive to caffeine. “If consumed in moderate amounts, such as 1–2 cups of coffee per day without excessive sugar, the effect on metabolism is generally not significant,” she said.
For a more balanced diet, consumption of boiled cassava and coffee should also be accompanied by protein sources or vegetables. “Avoid adding excessive sugar to coffee when consumed with high-carbohydrate foods like cassava,” she added.
The Best Time to Enjoy Coffee
As a practical suggestion, Reisi recommends the best time to enjoy coffee.
She said, “It is better to drink coffee 30–60 minutes after eating to minimize interference with nutrient absorption.”
Additionally, combining cassava with animal or plant-based protein sources will help meet daily nutritional needs in a more balanced way.
“Avoid drinking coffee after 2:00–3:00 PM for those sensitive to caffeine. For those with stomach issues, drinking coffee after a meal is also more recommended than on an empty stomach,” he said. (dr) (IAAS/Ard)
