Whether it is steamed idli, Gujarati snack panki; Parsi’s patra ni machchi, Assam’s bhapot diya maach or the elaborate Onam Sandhya from Kerala, the humble banana leaf has found its way into many cuisines.

Whether it is steamed idli, Gujarati snack panki; Parsi’s patra ni machchi, Assam’s bhapot diya maach or the elaborate Onam Sandhya from Kerala, the humble banana leaf has found its way into many cuisines.

Did you know this leaf is a powerhouse of health benefits too? 

Tap to know how.

These components delay or prevent cell damage. Along with neutralising harmful free radicals, they fight ageing, lifestyle diseases and cancer.

1. Abundant in antioxidants

The alkaloids, tannins and flavonoids present in the leaf are effective against germs in the food.

2. Antibacterial properties

Has your scalp been feeling dry and flaky? Banana leaf can be a good way to get rid of this. “You can add the dried leaf in hair oil to reduce scalp dryness and dandruff,” Kamal Palia, chief nutritionist at Ruby Hall Clinic, tells The Better India.

3. Haircare

When steamed in banana leaves, the calcium and protein of the fish are retained.

4. Preserving the value of food

Banana leaves contain large amounts of polyphenols that can prevent diseases like Parkinson’s and hypertension.

5. Can help keep several conditions at bay

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