Latke
Latke
Latke (pronounced: LAHT-kuh) is a term that originates from the Yiddish language, specifically from the word "latka", which in turn is derived from the Old Russian "oladka", a diminutive from "oladya" which means "small pancake". While not strictly a medical term, it is often used in dietary and nutritional contexts, particularly in relation to diabetes and heart disease, due to its high carbohydrate and fat content.
Definition
A Latke is a type of pancake made from grated potatoes, onions, eggs, and flour or matzo meal, which is then fried in oil. It is a traditional Jewish dish, often eaten during the festival of Hanukkah.
Nutritional Information
Latkes are high in carbohydrates and fats, which can impact blood sugar levels and cholesterol levels respectively. Therefore, they may be of concern for individuals with conditions such as diabetes and heart disease. However, they also provide important nutrients such as Vitamin C and potassium from the potatoes, and protein from the eggs.
Related Terms
- Potato: The main ingredient in latkes.
- Hanukkah: A Jewish festival during which latkes are traditionally eaten.
- Diabetes: A medical condition that can be impacted by the high carbohydrate content of latkes.
- Heart disease: A medical condition that can be impacted by the high fat content of latkes.
External links
- Medical encyclopedia article on Latke
- Wikipedia's article - Latke
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