Healthy, filling and even already wrapped for the consumer, bananas are one of nature’s ideal foods and the world’s most popular fruit.
They are undoubtedly an extremely healthy food, and the healthy conscious late 1990s is a highly appropriate point at which to begin a study of the expanding international banana trade.
The pulp of banana consists essentially of sugar and is therefore easily digestible. The fruit is composed of approximately 70% water, 27% carbohydrate, 0.3% fat and 1.2% protein.
The total lipid content is low both in banana and plantain (less than 0.2%) and the energy the fruits provide is therefore not related to fat.
They are good sources of potassium and vitamin A. Bananas contain nearly all the essential vitamins – in particular vitamins C, B6 (pyridoxine), B2 (riboflavin) and folate – as well as magnesium.
Potassium is a vital mineral for muscle development and also helps to regulate blood pressure.
Bananas also contain a high level of natural sugar, in both their fresh and dried form, which they release quickly into the blood stream.
Each of 100 g of banana flakes contains 340 calories of energy, 2.8 mg of iron and 760 IU of vitamin A.
Nutritional value of banana
