The banana is a bacaceous fruit, long and curved that has yellow skin when ripe. Though the banana plant is called a banana tree, it is technically regarded as a herbaceous plant or herb, not a tree, as the stem does not contain woody tissue.
While the origin of the banana’s name can be traced back to the languages of Sierra Leone and Liberia, the origin of the banana tree cannot be accurately traced back. It is currently accepted that the banana tree came from East, South, or Indochina, though some note the presence of the banana in India, Malaysia, and the Philippines dating back more than 4,000 years. The ancient ancestors of the banana would have fertile seeds in the center, approximately 2 cm in diameter. Current varieties of banana are typically sterile and appear as small dark spots in the center of the fruit.
Famous for its high potassium content (which helps lower blood pressure), bananas also contain calcium (good for bone health), vitamins A, C (good for energy), B1, B2, B6, and B12 (help promote a healthy nervous system), magnesium, iron (which stimulates the production of hemoglobin, particularly helpful for those suffering from anemia), folic acid, natural sugars (sucrose, fructose and glucose, which together with dietary fiber help generate energy), tryptohan (which produces serotonin, which helps relax muscles), as well as inulin (a substance that aids in digestion).
Bananas are best bought before they are fully ripe. Choose bananas with a slight greenish peel. If they have crumpled, bruised, or soft parts, avoid them. You can set bananas to ripen in an airy place or keep them in the refrigerator for 3-5 days. Bananas are fully ripe when their peels are fully yellow.
Do you know
Bananas are made up of 75% water?
The sweetness of a banana comes from its starch, which turns into sugars as it ripens?