Nutritive value of banana
Bananas and plantains are one of the world’s most important food crops. Plantains and a wide range of other cooking and dessert banana varieties provide a staple food for millions of people in the developing countries of the tropics, while exported bananas are ranked as the world’s most valuable fruit crop. This article examines the nutritional value of this popular, multi-purpose crop, providing information on the chemical composition of the fruit and comparing its nutritional value with other starchy staples and fruits.
The nutritional value of any food depends on a wide range of variables, such as its ripeness, the climatic conditions under which it is grown, the quality of the soil, and of particular importance here –the variety. In addition, important differences result from the method of preparation – frying in contrast to boiling for example. Further variation can be introduced according to the techniques used for analysing the exact nutrient content of the food. Given these possible sources of error and variation, the data provided in this paper should be taken as ‘best estimates’ based on a range of data sources.