not understand. I never understood why she made me eat them until I got a little older and learned about their nutritional value.
I never knew that all parts of the banana plant are medicinal. Depending on being cooked or uncooked, bananas help all sorts of illnesses, moods, and habits. They help with , diabetes, hysteria, epilepsy, leprosy, fevers, strokes, temperature control, nerves, constipation, anemia, PMS, morning sickness, heartburn, hangovers, hemorrhages, acute dysentery and diarrhea, they are applied on hemorrhoids, insect and other stings, bites burns, and warts. Bananas also hinder the addiction to smoking and also work as great brainpower for the day. The roots soothe digestive disorders and dysentery. Antifungal and antibiotic principles are found in the peel and pulp of fully ripe bananas as well. Bananas carry four times the protein, twice the carbohydrate, three times the phosphorus, five times the vitamin A and iron, and twice the other vitamins and minerals as an apple. It is also rich in potassium and is one of the best fruits around. Now I know why my grandmother always made me eat bananas in the mornings.
Although bananas are presently part of my daily diet, I never knew where they came from until recently. Bananas are native to the tropical region of Southeast Asia, the Malay Archipelago, and Australia. Today, they are cultivated throughout the Tropics. Bananas are classified either as dessert bananas (the ones that we are used to, the ripe bananas with the yellow peel-almost all export bananas are of the dessert types), and Cooking bananas (green and unripe). Green bananas are the basic food of the people of Western Samoa and large quantities are exported. Edible bananas originated in the Indo-Malaysian region reaching to northern Australia. They were known only by word in the Mediterranean region in the 3rd Century B.C., and are thought to have been first brought to Europe in the 10th Century A.D. In the early 16 hundreds, Portuguese mariners carried bananas from the West African coast to South America. There are many different types of bananas and the types found in cultivation in the Pacific have been mapped out to Eastern Indonesia from where they extended to the Marquesas and eventually to Hawaii. Bananas and plantains are today grown in every humid tropical region and constitute the 4th largest fruit crop of the world, after the grape, citrus fruits and the apple. Brazil is the largest banana cultivator in South America, a majority consumed locally, while Colombia and Ecuador are the largest exporters.
There are many folktales that revolve around the banana plant. Because the banana plant continues to reproduce, it is looked upon by the Hindus as a symbol of fertility and success, and the leaves and fruits are placed infront of houses where marriages are occurring. A banana plant is also often set in the corner of rice fields as a protective ornament. Malay women bathe in a pool of banana leaves for 15 days after childbirth and early Hawaiians used young banana plants as peace flags in wars.
Since I am Puerto Rican it means a lot to me to learn that the plantain is the most important starchy food of Puerto Rico and the third means of monetary gain among agricultural crops, because it is valued at $30,000,000 annually. As I said earlier, I never really was a big fan of bananas until now. I have no idea how I started liking them or when, but all I know is that I have a banana at least once a day remembering how good they are for me and that I am supporting my ethnic country by buying them. Plantains are the green cooking bananas mentioned earlier in which my family uses to make “Tostones.” This is one of the only Puerto Rican dishes I know how to make because my family and I made it at least once or twice a week for dinner because of its ease in preparation and its tasty flavor.
I never knew that all parts of the banana plant are medicinal. Depending on being cooked or uncooked, bananas help all sorts of illnesses, moods, and habits. They help with , diabetes, hysteria, epilepsy, leprosy, fevers, strokes, temperature control, nerves, constipation, anemia, PMS, morning sickness, heartburn, hangovers, hemorrhages, acute dysentery and diarrhea, they are applied on hemorrhoids, insect and other stings, bites burns, and warts. Bananas also hinder the addiction to smoking and also work as great brainpower for the day. The roots soothe digestive disorders and dysentery. Antifungal and antibiotic principles are found in the peel and pulp of fully ripe bananas as well. Bananas carry four times the protein, twice the carbohydrate, three times the phosphorus, five times the vitamin A and iron, and twice the other vitamins and minerals as an apple. It is also rich in potassium and is one of the best fruits around. Now I know why my grandmother always made me eat bananas in the mornings.
Although bananas are presently part of my daily diet, I never knew where they came from until recently. Bananas are native to the tropical region of Southeast Asia, the Malay Archipelago, and Australia. Today, they are cultivated throughout the Tropics. Bananas are classified either as dessert bananas (the ones that we are used to, the ripe bananas with the yellow peel-almost all export bananas are of the dessert types), and Cooking bananas (green and unripe). Green bananas are the basic food of the people of Western Samoa and large quantities are exported. Edible bananas originated in the Indo-Malaysian region reaching to northern Australia. They were known only by word in the Mediterranean region in the 3rd Century B.C., and are thought to have been first brought to Europe in the 10th Century A.D. In the early 16 hundreds, Portuguese mariners carried bananas from the West African coast to South America. There are many different types of bananas and the types found in cultivation in the Pacific have been mapped out to Eastern Indonesia from where they extended to the Marquesas and eventually to Hawaii. Bananas and plantains are today grown in every humid tropical region and constitute the 4th largest fruit crop of the world, after the grape, citrus fruits and the apple. Brazil is the largest banana cultivator in South America, a majority consumed locally, while Colombia and Ecuador are the largest exporters.
There are many folktales that revolve around the banana plant. Because the banana plant continues to reproduce, it is looked upon by the Hindus as a symbol of fertility and success, and the leaves and fruits are placed infront of houses where marriages are occurring. A banana plant is also often set in the corner of rice fields as a protective ornament. Malay women bathe in a pool of banana leaves for 15 days after childbirth and early Hawaiians used young banana plants as peace flags in wars.
Since I am Puerto Rican it means a lot to me to learn that the plantain is the most important starchy food of Puerto Rico and the third means of monetary gain among agricultural crops, because it is valued at $30,000,000 annually. As I said earlier, I never really was a big fan of bananas until now. I have no idea how I started liking them or when, but all I know is that I have a banana at least once a day remembering how good they are for me and that I am supporting my ethnic country by buying them. Plantains are the green cooking bananas mentioned earlier in which my family uses to make “Tostones.” This is one of the only Puerto Rican dishes I know how to make because my family and I made it at least once or twice a week for dinner because of its ease in preparation and its tasty flavor.
Tostones
INGREDIENTS
* 5 tablespoons vegetable oil
* 1 plantains, peeled and broken into chunks
* 3 cups cold water
* salt to taste
DIRECTIONS
* Heat the oil in a large skillet. Place the plantains in the oil and fry on both sides; approximately 3 1/2 minutes per side.
* Remove the plantains from the pan and flatten the plantains by placing a plate over the fried plantains and pressing down.
* Dip the plantains in water, then return them to the hot oil and fry 1 minute on each side. Salt to taste and serve immediately.
* 5 tablespoons vegetable oil
* 1 plantains, peeled and broken into chunks
* 3 cups cold water
* salt to taste
DIRECTIONS
* Heat the oil in a large skillet. Place the plantains in the oil and fry on both sides; approximately 3 1/2 minutes per side.
* Remove the plantains from the pan and flatten the plantains by placing a plate over the fried plantains and pressing down.
* Dip the plantains in water, then return them to the hot oil and fry 1 minute on each side. Salt to taste and serve immediately.
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