![]() For best flavor, wait until the banana is golden yellow with a few brown spots. ![]() The ripening process will change the peel from being thick and stiff to thin and more flexible, with brown spots surfacing until the entire peel darkens. Choose bananas with green or clear yellow peels without bruising. Banana (Cavendish) – Sometimes classified as a “dessert banana,” this classic type is mildly sweet when ripe.One serving, or one medium ripe banana, provides about 110 calories, 0 gram fat, 1 gram protein, 28 grams carbohydrate, 15 grams sugar (naturally occurring), 3 grams fiber, and 450 mg potassium. ![]() 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. The mild-tasting and disease-resistant Cavendish type is the main variety sold in the U.S. 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. An article from 1917 published in the Journal of the American Medical Association defended the nutritional value of bananas, citing rumored beliefs during that time: “The banana is a cause of indigestion and a treacherous dietary component…” Some people consider this iconic golden fruit a healthy choice while others avoid it, after seeing it on Internet lists of “5 Worst Foods.” Unfavorable claims suggest that bananas cause weight gain and constipation. There’s a bit of confusion surrounding bananas.
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