The scientific name for banana is Musa, from the Musaceae family of flowering tropical plants, which distinctively showcases the banana fruit clustered at the top of the plant. The mild-tasting and disease-resistant Cavendish type is the main variety sold in the U.S. and Europe. Despite some negative attention, bananas are nutritious and may even carry the title of the first “superfood,” endorsed by the American Medical Association in the early 20th century as a health food for children and a treatment for celiac disease.
Bananas is a Source Of:
- Vitamin B6
- Fiber
- Potassium
- Magnesium
- Vitamin C
- Manganese
One medium ripe banana contains approximately 110 calories, 0 gram fat, 1 gram protein, 28 grams carbohydrate, 15 grams sugar (naturally occurring), 3 grams fiber, and 450 mg potassium.
Banana varieties
Banana (Cavendish) – Also known as a "dessert banana," this traditional variety is mildly sweet when ripe. Choose bananas with green or clear yellow peels that are free of bruising. The ripening process causes the peel to thin and become more flexible, with brown spots appearing until the entire peel darkens. Wait until the banana is golden yellow with a few brown spots for the best flavor. As the peel continues to ripen, it turns brownish-black, and the pulp begins to ferment and soften while losing sweetness.
Other banana varieties that are less commonly available in the United States are as follows.
Plantain (Green Banana) – A larger, starchier, and less sweet variety of Musa that is commonly used in cooking. The plantain is unripe when it is green, with a neutral flavor and firm flesh. Plantains are a major source of carbohydrate in tropical regions such as Central America, Africa, and the Philippines, where they are fried, boiled, or baked in a variety of dishes. If the skin is allowed to mature, it will turn yellow and develop a slightly sweet flavor that can be eaten raw or cooked.
Red Banana – This variety is shorter and plumper than the Cavendish variety, with a dark reddish-purple hue. A ripe red banana is creamier and sweeter than a Cavendish banana.
Lady Finger bananas are sweeter and thinner than Cavendish bananas, and can be eaten raw or as a dessert.
- Bananas and Health
- Cardiovascular health
- Digestive health
- Weight control
Do bananas have a high glycemic index?
According to the International Glycemic Index Database, ripe bananas have a low GI of 51, with slightly under-ripe bananas even lower at 42; they have a moderate GL of 13 and 11, respectively. Why is the glycemic load score higher if the glycemic index is low? It may be due to the higher carbohydrate content of bananas (there are 28 grams in one medium banana vs. about 19 grams in a medium apple); this will increase the glycemic load. However, the type of carbohydrate in bananas is classified as resistant starch, which functions similarly to dietary fiber.
Because resistant starch is not broken down in the small intestine, less glucose is released into the bloodstream. Because the starch is digested slowly, the glycemic index is lower and the feeling of satiety is higher.
What Did You Know?
Banana and plantain leaves are recycled in many countries as food wrappers, such as those used to hold tamales and meats. They're also used to cover or wrap various foods while they're cooking to help seal in flavor.
Banana peels contain plant chemicals in the form of antioxidants and have long been used as an antiseptic and anti-inflammatory to promote wound healing, such as for bug bites, minor burns, and sunburns. The inside of a banana peel is pressed on a wound for several minutes as a simple home remedy.
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