A banana is an edible fruit. In some countries, bananas used for cooking may be called plantains. The fruit may variable in size, color, and firmness, but is usually elongated and curved, with soft flesh rich in starch covered with a rind, which may be green, yellow or brown when ripe.
Bananas are a staple food for many tropical regions. Depending on the cultivation and freshness,taste of the fruit may vary. Both the rind and fleshy part can be eaten.
Bananas are good source of potassium. Banana also contains vitamins and minerals. Although banana contains carbohydrates, they are not harmful to the body. For one thing, bananas are low on the glycemic index, which cause slow raise of blood glucose, in turn helping stabilize blood sugar if you’re managing type 2 diabetes or type 1 diabetes.
Bananas also contain fiber, which can help you feel full and prevent overeating. This helps to maintain your BMR values.
Bananas contain natural flavonoids, which act as antioxidants to reduce swelling, irritation and inflammation. Antioxidants can reduce free radicals. Inflammation is at the start of several chronic illnesses, such as rheumatoid arthritis, Crohn’s disease, and ulcerative colitis, so bananas can preventative inflammation.
Bananas contain 74 percent water, which can help reverse the dehydration. Bananas contain tryptophan, which is an amino acid that produces serotonin (happy hormone) a neurotransmitter linked to less depression and improved sleep and memory.
Potassium in bananas can help bowel functions become normal after diarrhea by regulating fluids and restoring electrolytes. Bananas contain insoluble fiber, which adds to the bulk of your stool and helps to move food through your digestive system. So, helps in constipation.
These values are as per RDA per 100 g of banana. It contains 70% moisture.
|Nutrients||Amount per 100 g|
|Beta carotene||78 mg|
|Vitamin C||7 mg|