Physical culture . ly as to the superior char-acter of the banana as a food, but of themanner in which the banana should beeaten and ripened in order to secure themost advantageous results from its useas a food. According to the Agricul-tural Department at Washington, twentyone per cent, of the banana is composedof fat and starch — carbonaceous ele-ments which go to produce energy andreplenish the fatty tissues of the contains considerably more nitrogen-ous, or muscle-making elements than theordinary fruits, and can be dependedupon to fully nourish the body, nomatter what may be your r
Physical culture . ly as to the superior char-acter of the banana as a food, but of themanner in which the banana should beeaten and ripened in order to secure themost advantageous results from its useas a food. According to the Agricul-tural Department at Washington, twentyone per cent, of the banana is composedof fat and starch — carbonaceous ele-ments which go to produce energy andreplenish the fatty tissues of the contains considerably more nitrogen-ous, or muscle-making elements than theordinary fruits, and can be dependedupon to fully nourish the body, nomatter what may be your requirements. The banana, it is said, was originallyan East Indian product, though now it iscultivated in nearly all tropical coun-tries. vSome regard it as a variety ofplantain. There are various kinds ofbananas, though the red and the yelloware about the only kinds we see in thiscountry. The most delicious bananasthat come here are raised in grades of fruit are also sent 555 556 PHYSICAL CULTURE. Both of these bananas are in fair conditionfor eating, though the darker bananas shouldbe the best, if the meat is solid. Please notethat neither of these bananas, in the ripeningprocess, have passed through the freckledstage, which always indicates that they havebeen properly ripened. here from various tropical the bananas arrive, they are, ofcourse, very green. They are storedaway in warehouses and allowed to ripenuntil they are ready for eating. Thisripening process is most important, if thebanana is to retain its full, deliciousflavor. Of course, where they have beencut too green, they never acquire aproper flavor and under such circum-stances they often ripen with a dark,solid substance in the center. Whenthis dark substance is noted, the bananahas not been properly ripened, or elseit has been cut before it was sufficientlymatured. Happily, the habit of cook-ing the banana has not as yet is far better in its raw state. This isespecia
Size: 1392px × 1795px
Photo credit: © The Reading Room / Alamy / Afripics
License: Licensed
Model Released: No
Keywords: ., bookcentury1800, bookde, booksubjectphysicaleducationandtraining
