A raw banana (not including the peel) is 75% water, 23% carbohydrates, 1% protein, and contains negligible fat. A reference amount of 100 grams (3.5 oz) supplies 89 calories, 24% of the Daily Value of vitamin B6, and moderate amounts of vitamin C, manganese, potassium, and dietary fiber, with no other micronutrients in significant content
Banana leaves are large, flexible, and waterproof. While generally too tough to actually be eaten, they are often used as ecologically friendly disposable food containers or as “plates” in South Asia and several Southeast Asian countries.[126] In Indonesian cuisine, banana leaf is employed in cooking methods like pepes and botok; banana leaf packages containing food ingredients and spices are cooked in steam or in boiled water, or are grilled on charcoal.
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