Banana
BANANA.
INTRODUCTION

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It belongs to the family of the Musáceas, which includes the raw eatable bananas (Muse cavendishii), the bananitos or dwarf bananas (Muse x paradisiac) and the male bananas or to cook (paradisiac Muse). To the male banana also it is known like "banana of cooking or hartón", bigger and less sweet than rest of varieties of the same family.




ORIGIN AND VARIETIES

The banana has his origin in southern Asia, being known in the Mediterranean from 650 A.D. The species came to Canaries in the XVth century and from there it was taken to America in the year 1516. The commercial cultivation begins in Canaries at the end of the XIXth century and the beginning of the XXth century. The male banana and the bananito are own of the Asian Southwest, his cultivation has spread to many regions of Central America and South America, as well as of subtropical Africa; constituting the base of the feeding of many tropical regions. The banana is the fourth fruits cultivation more important than the world. The Latin-American countries and of the Caribbean Sea they produce the thickness of the bananas that enter the international trade, approximately 10 million tons, of the world whole of 12 million tons. It is considered to be the principal cultivation of the humid and warm regions of the Asian Southwest. The consumers of the north appreciate it only like a dessert, but it constitutes an essential part of the daily diet for the inhabitants of more than hundred tropical and subtropical countries.


The most outstanding varieties are:

There exists a big number of varieties of cultivation in East; every region has its own varieties adapted to the local climatic conditions. Nevertheless, the varieties got in the American tropics are much more limited. Between the above mentioned varieties destined for the exportation Gros Michel stands out, for possessing extraordinary qualities as for the handling and the conservation. The varieties of dwarf banana proceeding from the Canaries are the only ones that produce fruit with excellent qualities of conservation, which can be cultivated in a typically subtropical climate, emphasizing the dwarf Small traditional variety. At present also the dwarf Big variety is cultivated in Canaries and in the last years, another two local selections called Brier and Gross. Cultivating Zelig is a fruit of the intermediate Israelite selection in height between Small and Big Dwarf. Lacatan is a variety much cultivated in the region of the Caribbean Sea and South America. The variety Stone bench comes from Guadeloupe, the Big variety Naine of Martinique and the variety Laider of Oceania, all of them of the dwarf group. Pink Curraré is a variety of extraordinary flavor. Dominican is a variety characterized by his sweet flavor. Balangon is the variety most cultivated in the Philippines, of very agreeable flavor, which mature fruit between 90 and 100 days after the last harvest.

HIS BEST EPOCH

It is possible to find this delightful and nourishing fruit on the market during the whole year.

CHARACTERISTICS

It forms: they have oblong, elongated and slightly curved form.

Size and weight: the weight of the male banana is of the biggest, going so far as to weigh approximately 200 grams or more every unit. The bananito is much smaller than the rest of bananas and his weight ranges concerning 100-120 grams.

Color: according to the variety, the skin can be of greenish, yellow, yellow - reddish or red yellow color. The male banana has a thick and greenish skin and his pulp is white. In the bananito, the pulp is of color an ivory and the skin, thin and yellow.

Flavor: the banana and the bananito stand out because his flavor is sweet, intense and perfumed. In the male banana, the pulp has a floury consistency and his flavor, in contrast to the rest of bananas of consumption in crude oil, it is not sweet since scarcely it contains simple carbohydrates.

The bananas can be gathered the whole year and they are more or less abundant according to the station. They are cut when they have reached his finished development and when they begin yellowing.

Often, and especially in winter, the compilation is anticipated and the fruits allow to ripen suspending them in a closed, dry and warm place preserved in the darkness. The stiff one is carried out in cartons with a 12 kilograms approximate weight or of 15 kilograms. The transport of the fruit is realized in vehicles refreshed with an approximate temperature of 14ºC.


HOW TO CHOOSE IT AND TO PRESERVE IT


They have always to be intact, without blows or bruises.


In the banana of raw consumption and the bananito, the color of the skin is an indicative of the grade of ripeness of the fruit. There have to discard the copies that are excessively soft. The presence of spots and black or brown points in the skin does not affect to the quality of the piece.


This fruit does not need a few special conservation conditions, it is enough to support them in a fresh, dry place protected from the direct light of the sun. If they survive in the refrigerator, the rind of the banana turns black therefore his external aspect falters, but this does not affect by no means to his nourishing quality. The darkening of the skin can be avoided if they are wrapped in newsprint.


The bananas also can freeze, so that they survive for some 2 months. The bananitos, also, survive better in bunch and not free, and have to boil away as soon as possible once they have reached his ripeness.



Composition for 100 grams of eatable portion
Calories 85,2
Carbohydrates (g) 20,8
Fibre (g) 2,5
Magnesium (mg) 36,4
Potassium (mg) 350
Provitamina A (mcg) 18
Vitamin C (mg) 11,5
Acid fólico (mcg) 20
mcg = micrograms
NOURISHING PROPERTIES


He emphasizes his carbohydrates content, therefore his caloric value is high. The nutrients most representative of the banana are the potassium, the magnesium, the acid fólico and substances of astringent action; without despising his high contribution of fibre, of the type fruit - oligosacáridos. The above mentioned turn it into an appropriate fruit for those who suffer from processes diarreicos. The potassium is a mineral necessary for the transmission and generation of the nervous impulse and for the normal muscular activity, it intervenes in the water balance inside and out of the cell. The magnesium is related to the functioning of intestine, nerves and muscles, is part of bones and teeth, improves the immunity and possesses a soft laxative effect. The acid fólico intervenes in the production of red and white globules, in the material synthesis genetically and the formation antibodies of the immune system. He helps to treat or prepare anemias and of forked thorn in the pregnancy.




AS REGARDS THE HEALTH
This sweet, fruit tasty and easy to eat; it is enough to peel it to appreciate his exquisite flavor, it is the most popular between the infantile population. For his nourishing properties, his consumption is very advisable for the children, the young people, the adults, the sportsmen, the pregnant women or nursing mothers and the biggest persons.

It is a fruit that has capacity in almost all the diets, included those of diabetes and slimming, of course, bearing in mind the consumption ration. Although many persons think that it is one of the most caloric fruits, compared to an apple, it has a minor caloric contribution. This so widespread error is common, since many persons usually concentrate on the contribution of calories of the fruits and of other food of not too suitable form: observing a few stage that express the energy or caloric and nourishing content for every 100 grams of eatable portion. The really trustworthy information has to allude to "home-made measurements", that is to say, what really we eat up. We do not take 100 grams of yogurt, eat up a 125 grams commercial unit. This way, a banana of medium size and without skin it weighs approximately 80 grams, while a medium apple without skin or pips weighs approximately 150 grams, and the calories for one and another fruit are 66 and 70, respectively.

The wealth in tannins of astringent action in the mature banana makes them especially interesting for persons who suffer episodes diarreicos. His contribution of fructo-oligosacáridos (FOS) awards to the banana the aptitude to stimulate the growth of the beneficial bacteria (forked bacteria or lactobacilos) of the colon. The FOS are a type of soluble fibre that, on having been fermented by the proper intestinal flora, they give place to certain substances (butyric acid and propiónico, between others) with the following effects: regulation of the intestinal transit, protective effect opposite to the colon cancer on having inhibited the growth of the tumor cells by means of different mechanisms and stimulation of the immune system.

For his high content in potassium and low in sodium, they turn out to be very advisable for those persons who suffer arterial hypertension or complaints of blood glasses and heart. Nevertheless, the banana is one of the fruits richest in this mineral, therefore his consumption will have to be born in mind by the persons who suffer from renal insufficiency and who need of special diets controlled in this mineral. Nevertheless, to whom they take diuretics that eliminate potassium and to the persons with bulimia, due to the episodes of autoinduced vomiting that provoke big losses of this mineral, the banana consumption is convenient for them.


CURIOSITIES
The male banana, in diverse tropical countries, serves to produce a flour that is used for the making of bread of high nutritive value that is obtained by dehydration of the pulp.


HOW TO PREPARE IT

The habitual thing is to eat the banana and the bananito like fresh fruit (of dessert or ingredient of batters, salads...), since it is the best way of making use of all his nourishing virtues. Also they are used by culinary ends; to prepare batters, compotes and multitude of desserts. It is possible to consume fried food, caramelizado..., and this way it can serve as plates garrison both of meat and of fish. The male banana is a fruit that is completed exclusively cooked, without the cooking altering his content of carbohydrates (starch). In general, it is cooked of equal way that the potatoes and the vegetables are cooked (stew, fried food, roast, to the stove...) and also it is possible to use like ingredient of certain soups.


BANANA BATTER

4
20'
minimum

Ingredients

- 4 mature bananas
- 4 yogures of lemon
- the juice of a lemon
- sugar and two chocolate pills

Trocear the bananas and to spray them with the lemon juice. To add the sugar and the yogures and to spend the mixer until it remains homogeneous. To decorate with virutas of chocolate, with help of a knife and to keep in the icebox to serve good cold good.



 
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