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In some countries, bananas used for cooking may be called plantains. The fruit is variable in size, color and firmness, but is usually elongated and curved, with soft flesh rich in starch covered with a rind which may be green, yellow, red, purple, or brown when ripe.
Bananas fruit all year round, making them a reliable all-season staple food. [8] Cooking bananas are treated as a starchy fruit with a relatively neutral flavor and soft texture when cooked. Cooking bananas may be eaten raw; however, they are most commonly prepared either fried, boiled, or processed into flour or dough. [1]
Bananas can be made into fruit preserves. [119] Banana chips are a snack produced from sliced and fried bananas, such as in Kerala. [120] Dried bananas are ground to make banana flour. [121] In Africa, matoke bananas are cooked in a sauce with meat and vegetables such as peanuts or beans to make the breakfast dish katogo. [122]
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Main dishes are usually centred on a sauce or stew of simsim, groundnuts, beans or meat. The starch traditionally comes from posho (maize meal) or matooke (steamed and mashed green banana) in the central or kalo (an ugali dish [1] made from millet) in the north, east and west. Posho or millet is cooked as a porridge for breakfast.
Bananas are a low-calorie food but high in fiber and can fit into a healthy diet for weight loss. In order to feel sustained when enjoying a banana, you may want to pair it with more fiber, a ...
Fruit can consist of up to 90% water, contain high levels of simple sugars that contribute to their sweet taste, and have a high vitamin C content. [36] [40] Compared to fleshy fruit (excepting Bananas) vegetables are high in starch, [46] potassium, dietary fiber, folate and vitamins and low in fat and calories. [47]
A GI over 70 is considered high and may cause a rapid blood sugar spike after eating. Depending on its ripeness, a banana has a GI of 30–60, placing it in the low-to-medium range.