Lacatan banana
Lacatan Banana
The Lacatan banana is a popular banana cultivar from the Philippines. It is known for its sweet flavor and is often compared to the Cavendish banana, which is the most commonly exported banana variety worldwide.
Description[edit | edit source]
Lacatan bananas are medium-sized, with a bright yellow skin when ripe. The flesh is firm and sweet, making them a favorite for both eating raw and using in desserts. They are often confused with the Latundan banana, another popular variety in the Philippines, but Lacatan bananas are generally sweeter and have a more intense flavor.
Cultivation[edit | edit source]
Lacatan bananas are primarily grown in the Philippines, where they thrive in the tropical climate. They require well-drained soil and plenty of sunlight to grow. The plants are typically propagated through suckers, which are shoots that grow from the base of the banana plant.
Nutritional Value[edit | edit source]
Lacatan bananas are rich in vitamin C, vitamin B6, and potassium. They are a good source of dietary fiber and provide a quick source of energy due to their natural sugars.
Uses[edit | edit source]
In addition to being eaten fresh, Lacatan bananas are used in a variety of Filipino dishes. They can be fried, baked, or added to smoothies and fruit salads.
See also[edit | edit source]
References[edit | edit source]
External links[edit | edit source]
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Contributors: Prab R. Tumpati, MD
