The bananas are a member of the genus Musa, but in the form of edible cultivars (plant varieties produced by breeding) are sterile or seedless cross forms, it is not possible to give them precise species names.
In all probability, bananas developed in South-East Asia, especially in the region extending from India to New Guinea, in the primeval times from the wild species, such as Musa acuminata and Musa balbisiana that are often mentioned as the forerunner of majority of the banana cultivars, but have now proliferated all through the topics and sub-tropics. Necessarily, banana plants are of tropical damp plains.
The banana plant is a tree growing up to a height of 2 meters to 9 meters. The aerial stem of the plant is basically made up of the overlying bases of leaf higher up and is called a 'pseudo-stem'.
This plant bears very large leaves which are more often than not tattered by the wind. The genuine stem is actually an underground corm that measures roughly 30 cm in length and width, which gives rise to the leaves.
The corm also gives rise to suckers and they are generally made use of to propagate the plant. On the other hand, corm pieces that have buds may also be used to propagate the plant.
The flowering stem of the banana plant emerges just after a year of planting the sucker. The flower stem appear at the apex of the plant and progressively inclines itself to suspend downwards.
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At the terminal of this flower stem appears sterile male flowers that are shielded by large reddish bracts that form a noticeable feature of the plant till they shrivel and drop.
The groups of female flowers are borne higher up the flower stem and these female flowers produce seedless fruits devoid of any fertilization (by means of a process known as parthenocarpy).
At times, dark color, hard seeds are formed within the fruit provided the pollen is obtained from an adjacently growing wild species of banana.
The fruits of banana differ in length (varying from 6 cm to 35 cm) and color - they are found in green, yellow and even red color. While no seeds are actually formed, the brown spots that embody the remnants of the ovules may be noticed.
It may be noted here that ovules are basically structures that produce seeds following pollination and fertilization. Following the fruiting, the pseudo-stem is chopped down, while the plant continues to exist by means of its underground suckers.
When banana is cultivated commercially, the fields are maintained for about 5 to 20 years prior to undertaking re-plantation. However, several small or marginal farmers in the tropical regions sustain the squares of banana fields for as many as 50 to 60 years!
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As far as production, consumption and trade of bananas is concerned, this fruit is of great significance. About 50 per cent of banana production is consumed fresh in the form of a dessert; the other 50 per cent is cooked and consumed in boiled, fried, baked or roasted form.
Occasionally, green bananas that are used for culinary purpose are called 'plantains', however, the truth is that it is not possible to maintain the difference all the times.
Bananas that are used for desserts only enclose roughly two per cent starch, and a high amount of sugars. In effect, of the 20 per cent sugars contained in this variety of bananas, as much as 50 per cent comprise sucrose, while the remaining is glucose and fructose.
Bananas also contain 11 mg/ 100 gm of vitamin C. On the other hand, the situation is reversed for bananas used for cooking vis-à-vis the starch and sugar content. Bananas that are used for cooking contain comparatively more starch than sugars.
The fruits of banana plant have several additional utilities, for instance, they can be canned, to prepare purees as well as be added to bakery products and ice-creams.
Raw or unripe banana fruit is cut into thin pieces to prepare a snack food called banana chips, while the ripened banana fruits are occasionally dehydrated and called banana figs.
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It may be noted that banana chips enclose roughly 38 per cent starch plus 22 per cent total sugars (comprising sucrose), but does not contain much of vitamin C.
On the other hand, dehydrated ripe bananas contain roughly 50 per cent of total sugars, while the amount of vitamin C is greatly diminished.
Bananas used to prepare desserts can be easily digested by children and older adults alike. It is also believed to be an appropriate food for them as well as people enduring intestinal problems.
People in East Africa prepare beer by fermenting ripe banana fruits, while they chop the pseudo-stems as well as other parts of the banana plant used as cattle fodder. On the other hand, people in south-east Asian nations consume the cooked (boiled) male buds of banana.
It may be noted that Africa alone produces roughly half of the world's bananas and people in East Africa cook bananas and use them as a staple food.
Interestingly enough, the consumption of bananas by people in this region is extremely high and may be to the extent of 400 kg per person per year!
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While international trade of bananas commenced only a little over 100 years, today this fruit is an important item of global commerce.
Bananas are primarily exported to regions, such as Europe, North America, and Japan, while the major amount of this fruit is produced in countries like Africa, the Philippines, the Caribbean islands as well as South and Central America.
On the other hand Fiji and Samoa export their banana produce to New Zealand. Most of the bananas produced in Africa and Australia are consumed locally, leaving only a fraction of the production for export.
Bananas that are exported are transported in green or unripe condition in refrigerated ships. The fruits are ripened to the yellow state in the countries that import the fruit, occasionally employing ethylene gas to facilitate the ripening process.
It may be noted that 'ensete' (botanical name Ensete ventricosa) is a crop that is a close relation of banana and is cultivated in the form of a staple food in a number of southern and south-eastern regions of Ethiopia.
This plant is cultivated in fields that are located at altitudes of 1500 meters to 3000 meters. The pseudo-stems as well as the corms of ensete are made into pulps and it is either cooked fresh or brewed and subsequently, used for making bread.
Chemical analysis of banana has revealed that this fruit primarily encloses sugars, such as glucose, sucrose and fructose, and fiber, which make them perfect for an instantaneous as well as somewhat long-drawn-out energy source.
Bananas have a number of condition specific uses and some of them are discussed below briefly.
Bananas have a comparatively high iron content that assists the functioning of the hemoglobin in our body.
It has been found that bananas enclose an amino acid called tryptophan that can be transformed to serotonin, which results in uplifting the mood of individuals consuming this fruit.
As bananas contain high amount of fiber, this fruit facilitates in reinstating a usual bowel function. Additionally, diarrhea more often than not reduces vital electrolytes present in our body.
Among these electrolytes, the content of potassium is most important in bananas. Besides the electrolytes, bananas also enclose pectin, a solvable fiber called hydrocolloid, which facilitates in regularizing the movements all the way through the digestive tract.
Having banana in the form of snacks between meals assists in maintaining high levels of blood sugar, thereby, preventing morning sickness.
Bananas possess a normal antacid impact within the body; hence, if you are enduring heartburn, it is advisable that you consume a banana to ease the problem.
Bananas have an extremely rich content of a substance called fructooligosaccharide - a compound that provides nourishment to probiotic or beneficial bacteria present in the colon.
These friendly bacteria make enzymes that enhance our ability to digest food as well as protect our body from the bacterial infections caused by the harmful pathogens.
It is owing to fructooligosaccharides that the probiotic (beneficial) bacteria are able to multiply in number as well as augment their functionality. This, in turn, augments the ability of our body to assimilate calcium.
Moreover, green or unripe bananas enclose hard to digest short chain fatty acids (SCFAs), which are extremely nourishing to the cells that comprise the mucosa in the stomach. When these cells are vigorous, they assist the body to absorb calcium more effectively.
According to the findings of a study that was reported in the Archives of Ophthalmology have substantiated that adults who consume a minimum of three servings of fruit daily lower the risk of having the age-related macular degeneration (ARMD) by 36 per cent (it may be noted here that ARMD is the main reason for loss of vision among older people), in comparison to people who eat under 1.5 serving of fruit every day.
As mentioned earlier, the potassium content in banana is very high (approximately 4673 mg). On the other hand, this fruit encloses very less amount of sodium (1 mg).
This, however, is an ideal proportion for putting off high blood pressure (hypertension).
Banana is so useful in this regard that the US Food and Drug Administration (FDA) have recently permitted the banana industry to make authorized propagation regarding the fruits aptitude to lower the perils of blood pressure as well as stroke.
According to a rough estimate, as many as 190,000 incidents of cancer are analyzed annually.
Findings of a study reported in the International Journal of Cancer have demonstrated that consuming whole fruits, especially banana, and vegetables every day is extremely beneficial for the health of our kidney.
The findings have further shown that women who consume 2.5 servings of fruits and vegetables on a regular basis for a prolonged period of time (about 13.4 years) lower the risk of developing kidney cancer by about 40 per cent.
It says that among all fruits, banana was found to be additionally protecting. Women who consume bananas for about four to six times every week actually reduced the risk of developing kidney cancer by 50 per cent, in comparison to those who did not consume this fruit at all.
Concluding the report on the study, the authors said that consuming fruits and vegetable very often, particularly banana, root vegetables and cabbage, may perhaps lower the perils of developing kidney cancer.
Substantiating this view, the authors said that this is primarily owing to the fact that bananas as well as several root vegetables enclose exceptionally high quantities of antioxidant phenolic compounds, whereas cabbage has rich sulfur content and sulfur is essential for effectual detoxification of latent carcinogens.
It is interesting to note that consuming bananas will possibly assist people who are endeavouring to quit smoking. Bananas enclose vitamins B6 and B12, in addition to magnesium and potassium, which facilitate the body in recuperating from the consequences of nicotine withdrawal.
As mentioned above, bananas have a rich content of B vitamins - especially vitamins B6 and B12, which have proved to augment the functioning of the nerves.
Banana is the solitary raw fruit which may be consumed with no distress in cases of over-chronicle. Consumption of bananas facilitates in lowering acidity as well as irritation.
At the same time, bananas have the aptitude to invigorate the cells lining the inner side of the stomach to make a dense mucus that helps to provide protection against acids.
In addition, bananas also enclose protease inhibitors that facilitate in getting rid of bacteria, which have been identified as the pathogen primarily responsible for development of ulcers, from the stomach.
Findings of a research published in The New England Journal of Medicine say that consuming bananas in the form of an ingredient of a regular meal has the aptitude to lower the risk of death owing to strokes by roughly about 40 per cent.
As most of us are aware, bananas are very rich in potassium content and this facilitates in regularizing the heart beat as well as controls the water balance of the body.
When an individual is undergoing periods of high stress, the potassium levels in his or her body are inclined to exhaust very fast. In such cases, consuming bananas is a healthy means to normalize the balance even by not using any drug.
Several people have affirmed that rubbing the inner side of the banana peel on a mosquito bite is extremely useful in lessening the itching as well as the distension caused by the bite.
Eating ripe, yellow bananas has a number of health benefits. But did you know that green bananas help control body weight and support fat burning? Although it may seem surprising, green bananas are very healthy.
Green bananas are one of the most valuable elements of a healthy, balanced diet. Including them in a regular diet will allow you to enjoy a variety of health benefits.
In addition to their color, yellow and unripe bananas also differ in their properties. Green bananas have a completely different taste, they are tarter in taste, and are much harder than ripe fruit. The most important difference, however, is the composition of the fruit.
Unripe bananas contain resistant starch, which is a carbohydrate resistant to digestive enzymes.
When bananas become ripe and turn yellow, the starch is converted into sugar (sucrose, glucose and fructose). Ripe bananas contain only 1 percent starch, while in green bananas, starch makes up as much as 80 percent of the fruit's weight.
Bananas, due to their delicious taste, can be used in many different recipes. However, if we want to use 100% of their potential, it is best to eat them raw.
It is better not to store them in the fridge. They lose their taste and some of their valuable properties.
Once they are peeled, they must be eaten as soon as possible. Otherwise, they will only be good for throwing away.
Green bananas contain a lot of potassium and magnesium (like yellow bananas), which can have a beneficial effect on normalizing blood pressure.
The potassium contained in bananas prevents excessive loss of calcium in the urine, thus positively affecting the proper functioning of the skeletal system.
Green bananas are a rich source of potassium, so they are an excellent fruit for high blood pressure.
Bananas lower blood pressure, are easily digestible and moisturizing, which is why they are a valuable component of the diet of seniors, and especially older people who suffer from high blood pressure and frequent food poisoning.
Green bananas are a food recommended for hemorrhoids. Steam until soft and eat the whole banana with the peel on an empty stomach. Bananas moisturize the intestines, treat ulcers and constipation.
Unripe bananas have astringent properties, which is why they help with diarrhea and colitis. Green bananas are more valued than yellow ones due to their beneficial properties in the treatment of hemorrhoids and blood clots in the uterus.
In the case of a dry cough, eat cooked bananas in the form of a thick soup.
Bananas for children and infants have a cooling effect. You should be careful when giving them to children who are not very active and are weakened, e.g. by a viral infection.
Green bananas have two characteristic features: the feeling of satiety that remains after eating them and the amount of potassium they provide us.
Potassium stimulates the elimination of excess fluids retained in the body and is essential in the treatment of diseases such as hypertension, gout or rheumatism.
An unripe banana contains only half the amount of calories as a similarly sized portion of a product based on traditional carbohydrates.
In addition, the resistant starch mentioned above is rich in fiber. This helps to satisfy hunger for longer. So you will not have an excessive appetite.
Remember, however, that eating green bananas will not make you stop feeling hungry and will easily get rid of all the excess fat.
To lose weight healthily and effectively, you need to combine green bananas with other products. What's more, you should remember about properly selected exercises.
Another benefit of eating green bananas frequently is the ability to significantly reduce the level of so-called “bad” cholesterol (LDL). It is located in the liver.
This “bad” cholesterol is removed from the body mainly through the digestive system. As a result of these processes, the level of so-called “good” cholesterol - HDL - increases.
“Healthy” cholesterol, or HDL, supports optimal cardiovascular health in many different ways, including:
Green bananas are also known for their ability to regulate blood sugar levels. Thanks to this, they prevent the development of type 2 diabetes.
This is because after you eat green bananas, sugar is released into the blood slowly. As a result, its level does not change rapidly. This helps to stabilize insulin secretion.
Stabilizing insulin secretion can help you:
These properties make green bananas an ideal snack or breakfast for people who want to lose weight healthily and for those who would like to introduce a healthier diet.
In addition, green bananas are ideal fruits for diabetics.
Green bananas have a lower glycemic index, which is why they are recommended for people on reducing diets. Unripe bananas are also a good alternative for diabetics, because eating them does not cause a sudden spike in blood sugar.
Raw bananas are also rich in dietary fiber, which is an important nutrient for diabetics. Resistant starch, which is the source of green bananas, nourishes the good bacteria that inhabit the intestines.
Starch causes the so-called butyrates and other beneficial fatty acids to be released in the intestines, which rebuild and strengthen the tissues of the digestive system.
Thanks to the content of pectin (fiber), eating green bananas is also a good way to control cholesterol levels.
Green bananas are harder to digest, however, which is why some people experience discomfort and ailments such as bloating, excessive gas, and constipation after eating them.
Although a ripe banana is easier to digest, it contains more vitamins and minerals when unripe. Yellow and ripe fruit, on the other hand, contain more antioxidants, which have been linked to, among other things, reducing the risk of developing certain types of cancer.
It has been proven that overripe bananas (those with brown dots on the skin) secrete the so-called tumor necrosis factor (TNF), and this substance can fight cancer cells.
It has also been shown that ripe bananas beat unripe ones hands down in supporting the immune system - their results were eight times better.
The healthiest banana for you depends primarily on what effect you want to achieve and where to support your body the most. If you don't have a problem with sugar, it's best to diversify your banana feast and eat both yellow and green ones.
Eating green bananas helps burn fat.
This is because these fruits stimulate the production of a hormone called glucagon. It is responsible for accelerating thermogenesis.
Another important advantage of unripe bananas is their ability to act as an energy source. They are especially beneficial for people who need muscle regeneration.
After all, these fruits contain a significant amount of vitamin B5 and tryptophan. These ingredients promote the synthesis of serotonin, a neurotransmitter responsible for:
People who practice running or other sports disciplines actively choose bananas as a snack after physical exercise. Athletes can also reach for bananas immediately before starting a workout to replenish energy deficiencies and balance blood sugar levels.
As a snack for students, bananas are also an excellent solution, because the potassium contained in them increases concentration. Additionally, the fruit sugar - fructose has a nourishing effect on brain cells.
Now that you know whether you can eat green bananas, it's time to put this knowledge into practice. They will go perfectly with the "green love" smoothie - after all, the color of green bananas obliges!
If you are afraid of their specific aftertaste, add them to dishes in small portions, mixing them with sweeter yellow bananas. Use this maneuver, for example in the case of banana dip, which will become even more intriguing thanks to this combination.
Do you feel like something sweet? You don't have to bake a cake - rice on coconut drink with mango and banana will effectively satisfy your sweet tooth. Fruit and nuts are a much better idea than cream or butter creams. You will do without any food pangs of conscience.
If you want to use fruit in savory dishes, take a look at the recipe for banana curry and fish steaks. You will be surprised how much you can do with seemingly ordinary and easily accessible ingredients - such as green bananas!
Your family and guests will certainly notice the change, and successful sittings at the table will only whet your appetite for trying out unusual recipes.
A ripe banana should be stored in the refrigerator. A green banana, on the other hand, at room temperature, where it will ripen. Low temperature in the refrigerator inhibits the natural processes of development and formation of sugars.
The refrigerator is only a good place for ripe bananas, on the skin of which you can see brown spots. If you do not want green bananas to ripen too quickly and yellow bananas to overripe, wrap the bunch in aluminum foil or cling film.
This will slow down the ripening process and preserve more valuable properties. If you notice brown spots and don't want your fruit to go to waste, peel the banana, wrap it in foil and put it in the freezer. A frozen banana is a great addition to a smoothie.
A recipe for pancakes made with kefir, additionally enriched with bananas. Banana pancakes come out delicate, fluffy and delicious. The recipe for these pancakes is simple and quick.
Sift the flour into a bowl together with the baking soda, add the eggs and mix with a kitchen whisk. Then add the kefir and both sugars and mix until the ingredients are combined.
Spoon the prepared dough onto a heated pan with the addition of oil and fry the pancakes - pancakes on both sides until golden brown. Before turning the pancakes over, arrange the sliced banana slices.
Serve the fried pancakes sprinkled with powdered sugar, or drizzled with maple syrup or with Greek yogurt or cream, accompanied by your favourite fruit.
