Laphu

Scientific Name
Group : Angiosperm (Monocotyledon)
Family : Musaceae
Genus : Musa
Species : paradisiaca Linn.
Common Name
English Name : Edible banana
Hindi Name : Kala
Manipuri Name : Laphu
Other Details
Habit : Tall robust herb
Parts Use : Whole plant
Preparation : Tender stem, inflorescence (laphutharo) and young fruits are used in mixed vegetable salads, roasted (paknams). Leaves crushed for paste/juice. Flowers, stem and fruit are edible.
Mode of use : Fresh, Decoction and Local Application
Ingredients : Fruit is rich source of carbohydrates, minerals and vitamins. Proteins like albumin, globulin glutelin, prolamin and proteases are present. Main amino acids of Banana are cystine, lysine, histidine, arginine, serine & aspartic acid.
Ailment Treated : Roots are anthelmintic, anti-ascorbutic, depurative and used in venereal diseases, scabies, leprosy, skin diseases and debility. The tender leaves are used in inflammations, ophthalmopathy, blisters and burns. The fruits are sweet, astringent, emollient, cooling demulscent and tonic. The ashes obtained by burning the plant are anti-ascorbutic, anthelmintic and stomachic. The flowers are good for dysentery, diabetes, ascites and dropsy. Sap of the stem is given in nervous affections like hysterian and epilepsy.
Source : Wild/cultivated in both plain and hilly regions.

Laphu
Laphu