The cassava has small quantities of cyanide and should never be eaten raw. If eaten raw, the natural toxicity of this plant can cause abdominal pains, nausea, and death. It s worth noting, however, the cyanide level is much higher in the skin than in the rest of the plant. The process to disperse the cyanide includes peeling the vegetable, sun drying it, boiling it in water, and then cooking it. Only then is cassava safe to eat.