Bananas originate from the tropical region of Southeast Asia. They have an elliptical shape with a soft creamy inside wrapped in a thick, usually inedible, peel, and a yellow, red or purple color when ripened. The wild bananas have large seeds while the bananas cultivated for culinary use have seedless fruits.

The banana plant is tall, two to eight meters, and has large leaves up to three meters long. It produces fruit year-round. The fruit has about 125 grams and grows in clusters. It can be eaten raw or it can be cooked.

The bananas are grown in about 107 countries, with biggest producers being India (with approximately 21 millions metric tones), China (8 million), Brazil and Philippines (7 million), Ecuador, Costa Rica and Indonesia.

The ‘Cavendish’ is the most imported type of bananas, in large quantities from the tropics, as it is the most resistant, with a long shelf life. The bananas are picked up while still green, and artificially ripened in special chambers in their destination countries. The ethylene gas within the chambers increases the ripening process giving the bananas their distinctive yellow color, otherwise, normal ripened bananas have a green-yellow, brown-yellow color.

The banana flower can be eaten raw, steamed, cooked in soups and curries.

The green bananas can be fried with batter, served with ice cream, deep fried, baked in their skin, steamed in glutinous rice in a banana leaf or can be used in making jam. It can also be dehydrated and turned into banana chips.

Bananas have a high concentration of potassium therefore, consumed daily, it prevents atherosclerosis, by stopping the renal calcium loss, and prevents high blood pressure. Also they have some antacid effect protecting against stomach ulcers by creating a thick mucus inside the stomach so that it minimizes the damage from acid secretions and eliminating bacteria.

Bananas help in diarrhea problems, when the body is losing electrolytes, as potassium is an important electrolyte, helping regulating heart function and fluid flow, and also fights against constipation through the pectin fiber that helps digestion. It helps in the development of probiotic bacteria in the colon that protects against microorganisms and also helps the body in the better absorption of calcium. Some bananas (that have golden flesh) are rich in provitamin A carotenoids that protect against cancer, heart and chronic disease, and diabetes.

The studies have shown that eating fruits and especially bananas may reduce the risk of kidney cancer due to its high amounts of antioxidant compounds. Carefully though at the fruit juice that involves processed fruits instead of natural ones as it actually increases the risk of kidney cancer.

The bananas have a low glycemic index (30 when green and about 60 when ripened) making it a good fruit for people suffering of diabetes.

The use of bananas in the textile industry is a common thing. In Japan the plant’s fiber is used for high quality textiles. Other use of fiber is in the banana paper production.

Fruit facts summary

* 34% of the daily value of Vitamin B6

* 18% of the daily value of Vitamin C

* 13% of the daily value of potassium

* 11% of the daily value of dietary fiber

* 9% of the daily value of manganese

* cardiovascular protection, reduces the risk of stroke

* protects against ulcer

* strengthens the bones, prevents atherosclerosis

* improves elimination, prevents constipation

* protects the kidneys

* prevents hypertension