Bananas are one of the most popular fruits – we eat them raw, boiled, baked or grilled and even drink them as nectar, in smoothies or milkshakes. No wonder, because the crooked fruits are not only tasty, but are also full of nutrients and are therefore extremely healthy. Here you can learn more about ingredients, nutritional value and calories of the tropical fruits.
Nutritional value of bananas
Bananas are very nutritious. Depending on their ripeness, they contain different amounts of nutrients. While they are always rich in carbohydrates, the composition varies: the riper a banana is, the less starch and the more sugar it contains.About 100 grams of banana provide:
- 22.8 grams of carbohydrates
- 2.6 grams of dietary fiber
- 1.1 grams of protein (proteins)
- 0.3 grams of fat
How many calories are in a banana?
Bananas are among the calorie bombs among fruits. This is because 100 grams of the sweet-tasting fruit have an average of 88 to 95 kilocalories (kcal) – equivalent to 368 to 397 kilojoules (kJ). Since the weight of a normal banana lies between 100 and 130 grams, the consumption of such a fruit strikes thus with approximately 88 to 124 kilocalories (368 to 519 Kilojoule) to account. Who makes straight a Diät, should make above all around dried bananas (banana chips) a bow: Since the water has been removed from these, their fructose content is all the more concentrated. 100 grams of dried bananas therefore contain about 290 kilocalories (1,213 kilojoules). Even though bananas contain many 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 functioning of muscles and nerves, as well as for energy production and electrolyte balance. This makes bananas a perfect snack for in between meals. For athletes in particular, an adequate supply of the two minerals is important, as their consumption increases due to intensive training and sweating. In addition, a deficiency of potassium and magnesium can trigger cardiac arrhythmias. Other minerals and trace elements are also found in bananas, such as:
- Phosphorus
- Calcium
- Iron
- Zinc
In terms of vitamins, bananas are not as productive as other fruits, but still 100 grams of banana already cover 12 percent of the daily requirement of vitamin C. Vitamin A, vitamin K and various vitamins of the B group, especially vitamin B6, are also contained in bananas. By the way: Like any ripe fruit, ripe bananas also contain alcohol. Compared to other fruits, the alcohol content is even comparatively high at up to 0.6 percent. Nevertheless, the alcohol content is not so high that, for example, during pregnancy would have to do completely without bananas.
Bananas for digestive problems
Bananas are easily digestible and are therefore recommended not only as baby food, but also for intestinal complaints. In cases of diarrhea, their high content of pectin can help bind the water in the intestines, thus relieving the discomfort, while at the same time providing the body with magnesium. As paradoxical as it may sound at first: bananas not only help against diarrhea, but also against constipation. Because the dietary fiber pectin stimulates digestion, bananas are also a good home remedy for constipation. However, it is better to use ripe bananas, because unripe ones contain too much starch that is difficult to digest.
Ripe bananas are the best for digestion
The amount of starch in a banana decreases as the fruit ripens. While an unripe, green banana contains starch (long-chain carbohydrates) and sugar (short-chain carbohydrates) in a 20:1 ratio, this ratio is reversed in a ripe banana. This is because during ripening, the starch is converted into sugar. Sugar provides the body with quick energy, whereas starch must first be broken down in the body. The easiest banana to digest is therefore a ripe, yellow banana whose skin already shows the first brown spots. If the banana ripens beyond this point, so that its peel turns brown, it also loses its vitamins in the process. The consumption of unripe, green bananas is also not advisable for other reasons: These contain a lot of cellulose, which is not well digested by the intestine and can therefore trigger stomach aches. 5 facts about bananas – Silke Hamann
Harvesting bananas
Bananas ripen after harvest.They are usually harvested in their country of origin when they are still green and then transported slightly cooled (at 13.2 degrees Celsius) to their country of destination. There they ripen in so-called ripening chambers before they are sold. However, this procedure does not harm the quality of the bananas – on the contrary, if bananas were to ripen on the vine, they would burst open and develop a mealy taste.
Purchase and storage of bananas
Since ripe bananas quickly develop dark spots, it is advisable to reach for light green bananas in the supermarket and let them ripen at home. A cover, for example, made of plastic wrap, and an enclosed apple or tomato can greatly accelerate the ripening process. For a longer shelf life of the banana, it should therefore be stored separately from ethylene-releasing fruits – and preferably hung up to avoid pressure marks. Bananas should also not be stored in the refrigerator. Below about 12 degrees Celsius, their skin discolors and their flavor suffers. Storage at 12 to 14 degrees Celsius is ideal if they are not to ripen. Since bananas are often treated with pesticides and fungicides, the residues of which are detected in the banana peel (but rarely under it), it is advisable to wash your hands thoroughly after handling or peeling a banana. When buying, it is even better to reach for organic bananas, as these are less or not at all contaminated with pesticides.
10 facts about bananas
Do you know where the banana comes from? Or what variety of banana 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 banana fruit that is common in our country is also called dessert banana or fruit banana. In addition, there is also the cooking banana or vegetable banana, which can be eaten raw only when fully ripe.
- Just like the fruit, the plant genus is also called banana (Musa) or paradise fig.
- Originally, the banana comes from Southeast Asia, where it was first mentioned in writings as early as 600 BC.
- The main export countries of bananas include Ecuador, Costa Rica and Colombia, the largest producer of bananas is India.
- A banana tree (occasionally called banana tree) bears fruit 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 most common variety in the world is called “Cavendish”.
- After the apple, the banana is the most commonly consumed fruit in Germany.
- Banana peels are often used for the production of animal feed.
- One question always arises in connection with bananas: why is the banana crooked? The answer is as simple as it is obvious: the varieties of bananas known to us bend to grow towards the sunlight. But it is far from every banana variety crooked – some bananas also grow quite straight.
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