Bananas are one of the most popular types of fruit - we eat them raw, cooked, baked or grilled and even drink them as nectar, in smoothies or milkshakes. No wonder, because the crooked fruits are not only delicious, but are also full of nutrients and are therefore extremely healthy. Learn more about ingredients, nutritional value and calories of tropical fruits.
Nutritional value of bananas
Bananas are very nutritious. Depending on their maturity they contain different amounts of nutrients. Although they are always rich in carbohydrates, the composition varies: the more mature a banana, the less starch and the more sugar it contains.
100 grams of banana provide about:
- 22.8 grams of carbs
- 2.6 grams of fiber
- 1.1 grams of protein (proteins)
- 0.3 grams of fat
How many calories does a banana have?
Bananas are among the calorie bombs among the fruits. For 100 grams of sweet-tasting fruit have an average of 88 to 95 kilocalories (kcal). Since the weight of a normal banana is between 100 and 130 grams, the consumption of such a fruit therefore accounts for about 88 to 124 kilocalories .
Those who are currently on a diet should avoid the dried bananas (banana chips): since they have been deprived of water, their fruit sugar content is all the more concentrated. 100 grams of dried bananas therefore bring it to about 290 kilocalories.
Even though bananas contain a lot of calories, they are not unhealthier than other fruits. Because bananas are also rich in healthy ingredients.
Minerals and vitamins
Bananas contain, among other things, the minerals potassium and magnesium, which are important for the function of muscles and nerves as well as for energy production and the electrolyte balance. This makes bananas a perfect snack in between.
An adequate supply of the two minerals is particularly important for athletes, as their consumption increases through intensive training and sweating. In addition, a lack of potassium and magnesium can cause cardiac arrhythmias.
Other minerals and trace elements are also found in bananas, such as phosphorus, calcium iron and zinc.
In terms of vitamins, bananas are not as rich as other fruits, but at least 100 grams of banana already cover 12 percent of the daily requirement of vitamin C. Also, vitamin A, vitamin K and various vitamins of the B group, especially vitamin B6, are in bananas contain.
Bananas for indigestion
Bananas are easy to digest and are therefore recommended not only as a baby food, but also for intestinal complaints. In case of diarrhea, its high percentage of pectin can help to bind the water in the intestine, thus relieving the discomfort while at the same time providing the body with magnesium.
As paradoxical as it sounds, bananas not only help against diarrhea, but also against constipation. Because the fiber pectin stimulates digestion, which is why bananas are a good home remedy even with constipation. However, you should definitely use ripe bananas, as they contain immature starch that is too difficult to digest.
Ripe bananas are best digestible
The content of starch in a banana decreases with the degree of ripeness of the fruit. While an immature, green banana contains starch (long-chain carbohydrates) and sugar (short-chain carbohydrates) in the ratio 20: 1, this ratio is exactly the opposite for a ripe banana. Because during maturation, the starch is converted into sugar . Sugar provides the body with fast energy, whereas the strength in the body has to be split first.
The most easily digested is therefore a ripe, yellow banana whose shell already has the first brown dots. When the banana matures beyond this point, turning its skin brown, it also forfeits its vitamins.
The consumption of unripe, green bananas is also inadvisable for other reasons : they contain a lot of cellulose, which is not well digested by the intestine and can therefore trigger abdominal pain.
Purchase and storage of bananas
Bananas ripen after harvest. Usually they are harvested in their country of origin when they are still green and then transported slightly cooled (at 13.2 degrees Celsius) to their destination country. There they ripen in so-called ripening rooms before they go on sale. This approach does not harm the quality of the bananas - on the contrary: if bananas were to mature on the perennial, they would burst open and develop a floury taste.
Since ripe bananas quickly get dark spots, it is advisable to grab in the supermarket to light green bananas and ripen at home. A cover, for example made of plastic foil, as well as an enclosed apple or tomato can greatly speed up the maturation process. For longer shelf life of the banana, it should therefore be stored separately from ethylene-releasing fruits - best hung to avoid pressure points.
Bananas should also not be stored in the fridge . Below about 12 degrees Celsius, its shell discolored and its aroma suffers. Ideal is storage at 12 to 14 degrees Celsius, if they are not to ripen.
10 facts about bananas
Do you know where the banana came from? Or which banana variety is available in our supermarkets? Or why the banana is crooked? No? Here are ten facts worth knowing about bananas and the banana plant:
- The usual banana fruit is also known as dessert banana or fruit banana . In addition, there is also the plantain banana or vegetable banana, which can only be eaten raw when fully ripe.
- Just like the fruit, the plant genus is called banana (Musa) or paradise fig.
- Originally the banana comes from Southeast Asia, where it was first mentioned in scriptures in 600 BC.
- Among the most important export countries of bananas are Ecuador, Costa Rica and Colombia, the largest producer of bananas is India.
- A banana tree (sometimes referred to as a banana tree) bears fruits only once and then dies.
- From a botanical point of view bananas belong to the berries.
- In total there are more than 1, 000 different varieties of bananas, including red and pink. The world's most widely used variety is called "Cavendish".
- After the apple, the banana is the fruit most commonly eaten in Germany.
- Banana peels are often used to produce animal feed.
- One question arises in connection with bananas again and again: Why is the banana crooked? The answer is as simple as it is plausible: the varieties of bananas known to us curve to meet the sunlight. But not every type of banana is crooked - some grow straight.
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