Banana
Selection and Variety
Bananas are the
most popular fresh fruit in the United States.
They have a peel that comes off easily, they ripen
after they've been picked, there is a generous
supply all year, and they are inexpensive. Bananas
have both a high amount of carbohydrates as well
as potassium, which also makes them the fruit of
choice for many athletes. (Wellness Encyclopedia
of Food and Nutrition, 1992).
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Bananas |
Serving size 1
- medium (126g/4.5oz)
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Amounts
Per Serving |
% Daily
Value |
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Calories
110 |
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|
Calories
from Fat 0 |
|
|
Total Fat
0g |
0% |
|
Saturated
Fat 0g |
0% |
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Cholesterol 0mg |
0% |
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Sodium 0mg |
0% |
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Potassium
400mg |
11% |
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Total
Carbohydrate 29g |
10% |
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Dietary
Fiber 4g |
6% |
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Sugars
21g |
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Protein 1g |
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Vitamin A |
0% |
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Vitamin C |
15% |
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Calcium |
0% |
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Iron |
2% |
* Percent
Daily Values are based on a 2,000 calorie
diet. |
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Selection
Avoid bananas
with brown spots that seem very soft. Select those
bananas with a nice color, specific for the variety.
Choose fruit that is firm and free of bruises. Best
eating quality has been reached when the solid
yellow skin color is speckled with brown. Bananas
with green tips or with practically no yellow color
have not developed their full flavor. Bananas are
overripe when they have a strong odor.
Storage
To further ripen
bananas leave at room temperature for a couple of
days. Once ripe you can store in the refrigerator
for 3 to 5 days. The peel may turn brown in the
refrigerator, but the fruit will not change.
Varieties
The very popular yellow banana of Cavendish is the
banana we see in grocery stores. However, Plantains,
Finger
 Bananas
and Red Bananas are also popular varieties. Most all
have a soft texture when ripe.
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