How Banana (Kela) is Helpful In Treatment of Common Ailments
The very botanical name of banana, Musa paradisiaca, "Apple of paradise" suggests that it is one of the oldest fruits in the world.
Originating from the east of India and neighboring countries, it has gained popularity over centuries and has been taken to America, Africa, Palestine and Egypt by invaders and visitors making it commercially the most important tropical fruit now. Often called the most delicious thing in the world, the seedless fruit has gained the status of the staple food of millions around the world, so much so that the soft ripe banana is the first solid food given to babies.
Vitamins - The ripe fruit is a rich source of Vit-A and a moderate source of vitamins C,B and B2. The unripe fruit is an excellent source of vitamins which do not perish even after cooking at temperatures upto 60°C
Minerals - Magnesium, potassium and phosphorus are some of the minerals present abundantly in the fruit and calcium and iron are others moderately found in it.
Sugar - The numerous varieties of banana contain glucose levels varying between 15 and 27 percent.
Fibre - The stem is rich in fibre and is cooked as a curry in banana - growing regions. Even the inflorescence is made into a curry in the north-eastern regions.
Strictly speaking, the term plantain is used for the cooking variety of banana, though now, both terms are used intermixed.
How it looks - It is a fleshy, decorative tall herb with long sheathing leaves and bright yellow fruits (on ripening)
What we use - Root, leaves, fruit, stem
What it does -
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