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Roystonea borinquena is a large palm which usually reaches a height of 12 to 18 metres (40 to 60 ft), but individuals 26.4 m (87 ft) have been recorded. [3] Stems are smooth and grey-brown to cinnamon-brown, [4] and range from 25–70 centimetres (10–28 in) in diameter.
Saribus rotundifolius is a hermaphrodite fan palm. [2] The palm is evergreen, erect, and only grows having a single trunk ('solitary').It grows at a height ranging from 15 to 25 metres, [11] exceptionally up to 45 metres tall, [2] and thickness of 15 to 25 cm diameter at breast height.
Howea forsteriana, the Kentia palm, thatch palm or palm court palm, is a species of flowering plant in the palm family, Arecaceae, endemic to Lord Howe Island in Australia. It is also widely grown on Norfolk Island. It is a relatively slow-growing palm, eventually growing up to 10 m (33 ft) tall by 6 m (20 ft) wide.
Adonidia merrillii, the Manila palm, is a palm tree species native to the Philippines (Palawan and Danjugan Island). [1] This palm was cultivated for centuries in East Asia before becoming a staple in the West. It is reportedly naturalized in the West Indies and Florida. [3]
Hyphaene compressa, also known as the East African doum palm, is a palm tree in the genus Hyphaene. It is a tree known for its unique branching, unlike most palms which are not branched. [ 3 ] This palm tree is very abundant in Eastern Africa and is a vital socioeconomic resource to the rural pastoralist and agro-pastoralists there.
Pritchardia pacifica, the Fiji fan palm, [1] or piu, [2] is a species of palm tree in the genus Pritchardia [1] that is native to Tonga. It is also found in Fiji, Samoa, and the north-eastern part of India (especially in the tribal areas of Arunachal Pradesh, where people use it as thatched roofing), and the Marquesas.
Since palm oil contains more saturated fats than oils made from canola, corn, linseed, soybeans, safflower, and sunflowers, it can withstand extreme deep-frying heat and resists oxidation. [5] It contains no trans fat , and its use in food has increased as food-labelling laws have changed to specify trans fat content.