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 |
|
Calories
110 |
|
|
Calories
from Fat 0 |
|
|
Total Fat
0g |
0% |
|
Saturated
Fat 0g |
0% |
|
Cholesterol 0mg |
0% |
|
Sodium 0mg |
0% |
|
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% |
|
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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