The goal of this study was to examine the nutritional value of the leaves of a sweet type of cassava (Manihot esculenta crantz) growing in South Benin, namely in the areas of Pobè, Adja-ouèrè, and Kétou. Cassava leaves are a rich source of fibre, with vitamin C levels ranging from 69.48 to 75.16 mg/100 g of fresh matter and beta-carotene levels ranging from 1970 to 2347 g/100 g of fresh matter. They were likewise mineral-rich, with potassium concentrations ranging from 18784 to 23542 mg/100 g of fresh matter. Calcium levels ranged from 1065 to 1260 mg per 100 g dry matter, whereas phosphorus levels ranged from 1369 to 2410 mg per 100 g dry matter. The magnesium concentration of the dry matter ranged from 1330 to 1680 mg/100 g. Iron concentrations ranged from 13 to 15 mg per 100 g dry matter. More than 30% of the protein was present. These leaves are high in carbs, with reducing sugar content ranging from 160 to 170 mg / 100 g dry matter and total sugar content ranging from 1340 to 1630 mg / 100 g dry matter. Cassava leaves are an essential nutritional intake due to their high amount of vitamin C and beta carotene, minerals, and soluble and insoluble fibres that have a favourable effect on the intestinal mucosa, according to the examination of these characteristics. Because of these numerous advantages, it would be good to urge people to eat cassava leaves, which have a high nutritional value.
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