banana is nutritious tropical fruit

Banana Fruit And Nutrient Values

The scientific name for banana is 'Musa Acuminata Colla', and is widely grown in the tropical and sub-tropical regions.
The trees bear fruits all the year round and are comparatively much cheaper than other tropical fruits.

Clusters of the fruits are attached together in tiers, hanging from the stem. Banana fruits have a protective outer skin which can be easily removed before eating the creamy white nutritious flesh portion. The weight, size and colour of the banana fruit varies as there are too many cultivated species. The flesh is firm and sweet, full of energy.


The banana fruit is low in fats, but rich in calories. So those who are concern about gain in weight should limit the number of fruits to be taken. Soluble dietary fibre is another health benefit from banana as it helps motivate regular movements of the bowels in the body, minimising constipation problems for those who do not eat enough green food.

The fruit pulp is firmly soft and easy to digest. It contains sugars like fructose and sucrose and is an instant source of energy required by the replenish the body, especially after strenuous work or exercise. Athletes may considers eating bananas as natural food to revitalise their body instantly. It is also used as a natural food supplement to treat underweight children.

Bananas contain a lot of natural nutrients like anti-oxidants compounds, minerals and vitamins.
Vitamin-C helps body develop resistance against infectious agents and scavenge harmful oxygen free radicals.
It is also a very good source of vitamin-B6 (pyridoxine). Pyridoxine in B-complex vitamin plays a role in treating neuritis, anaemia and controlling the level of  homocystine in the body. Homocystine is one of the causes for coronary artery disease and stroke.

It is also rich in flavonoid  poly-phenolic antioxidants like lutein, zeaxanthin, beta and small amount of alpha carotenes. These antioxidant compounds help to protect against harmful radicals and reactive oxygen species (ROS) which affects the well being of our health.

Minerals like potassium, copper, magnesium and manganese are also found present in bananas. Magnesium plays a role in strengthening bones and regulate cardiac or functions. Copper helps in red blood cell production and manganese as a co-factor for antioxidant enzymes. Potassium is required by body cells to help regulate heart rate and blood pressure.



Preparation And Serving Banana

Ripe bananas are very fragile and do not keep long. Freshly harvested bananas are still green must be handled with care as the fruits can be easily damaged . The protective skin is rather thin.

Green bananas can ripen very fast and turns yellow when ripe. Certain banana species when ripe, can have many black spots on the skin layer and not considered bad.  Buy the numbers of bananas you need as they are sold by weight, different prices for different species. Green bananas can be stored longer but takes longer to ripen.

The skin of a banana can be peeled easily if they are ripe.  Do not eat unripe bananas as taste is nasty, and not sweet.
Just peel the skin and eat the ripe fruit or complement it with other tropical fruits as fruit salad, or together with ice-cream. Blend it with milk and ice to serve as a delicious drink of 'banana-milk shake' which is full of instant energy and



Bananas are also used in recipes for making fruit jam and baking cakes, muffins and bread. Unripe bananas are cut to slices, dehydrated or fried to produce banana chips as snack.

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