The Many Medical Effects Of Banana
Banana is a fruit commonly known as the Plantain, referred to as the banana fruit. The banana plant grows from a large tree. The fruit of the banana plant is the world’s fourth largest fruit. The fruit is also called ‘Banana’, ‘Plantain’, ‘Curro’, ‘Baje’, and ‘Jamaican’. The name banana comes from the Arabic and is variation of the Indian Bhai and the Spanishaji.
The banana plant grows from the subfamily Anacardiaceae and is native to the Caribbean Islands, including the islands of Jamaica, Cuba, Dominica, Grenada, Haiti, Trinidad, and spelling Jamaica as the English names for the plant vary from country to country. The plant belongs to the family of Monocyan and has been reported to be the source of 10 species of edible plants.
The unique cooking characteristics of the banana plant due to the fact that they are not invaded by pests, and each seed has a particular flavour and are resistant to diseases, the plant is increasingly grown as a cash crop in many countries.
The banana is native to Brazil and has been observed on a banana plantation in Brazil. However, the banana got its name from the Portuguese which indicated that the plant was grown in Brazil.
The banana was discovered by the Spanish explorers in the West Indies. They called it ‘banana’ and discovered that it was to be a major food source in their colony. The British also had a significant influence on the evolution of the banana from its initial introduction.
Bananas are not only grown in the country, but also exported to many other countries. The fruit tallies up to 100 grams and is also used as a natural medication for the digestive system. In addition, the leaves can be used for warding off the bacteria distasteful to one’s health.
The edible banana is categorized into at least five main types: Cavendish, Fructiferous, decomposition, edible, and non-edible.
The following are the main characteristics to look for when buying bananas:
O ines are round and shaped like a small plump banana, approximately 2 -3 cm in diameter. They measure from 7 to 10 cm in length and 4 – 6 cm in width. The rounded shape of the banana as well as its compact size determined the original name of the banana.
O The banana plant grows above the ground. It is a fastest-growing plant.
O The banana plant contains a number of remarkably developed internal structures. These include:
O A predigested central vein whichdirectly responsible for cooking and digesting the Similarly, the developed central vein and custering systematters to produce the diverse contents of the fruit.
O There is a single, central stem which develops into tenuous ribs.
O The fruits grow on banana trees. They ripen as soon as they are planted and continue to ripen as they grow.
O The ground should be kept free from rodents, especially in the banana processing areas.
O The boxes in which the bananas are packaged must be kept closed.
O The Ripple effect of the transport of bananas may cause a puff of the product in the form of a stalk.
O The Different varieties of bananas may be identified by the colors of the skin and the white flesh of the flesh. The various colors of the skin are determined by the percentage of sugar content in the flesh. The sugar content varies as the plant ages. The white flesh of the flesh is the most sugared content and hence the most commonly eaten variety of banana.
O When bananas are hand-picked, the time of picking and the handfasting must be observed.
O The banana should be thick where the flesh enters the ground.
O When thebalut, (therefore called a hand-picked fruit)o is ripe, it must be taken personally and directly from the ground.
O The balut must be taken with love and broiled with low temperature.
O Hot slightly fried lentils or bean sprouts are also added to the balut.
O The balut is then brought to the customer’s table.
O The customer should then properly select the dish from the plates of the balut and serve it personally.
O The customer must not immediately put his or her hands in front of the plate.
O The balut should then be considered as settled and should be served immediately like any other plate.
O The customer must not bend the balut’s neck.
O When the owner of the balut feels that the served is ready, he should first unroll it on his finger.
O The balut should be served as soon as its properly unrolled on the finger.