Banana Fruit Nutrition Facts

Banana Fruit Nutrition FactsEnjoy banana fruit; its rich energy of nature food that comes with a security envelope! Fresh, creamy, and dessert bananas are one of the cheapest and readily available fruit a year.
Botanically, it belongs to the Musaceae family. Commercially, it is one of the widely cultivated crop in tropical and subtropical areas. Scientific name: Musa acuminata Colla.
Banana is a perennial herbaceous plant that grows from the underground rhizome. And 'it flourishes well under tropical, moisture rich, moist, flat farmland.
Banana has unique growth characteristics. In fact, the whole plant is a false stem (pseudostem). This pseudostem is made from broad leaves, together with their long petioles, overlapping between them in disk-like way. The entire plant can reach up to 2 to 6 meters above the ground depending on the types of cultivars. At maturity, the rhizome gives rise to a flower (inflorescence), which takes place along the stem real core (non-branched stem smooth) that pass through the center of pseudostem. The flower finally emerges at the top in-between the cluster of leaves. The inflorescence is developed following a huge pile wall unit, made up of 3 to 20 hands (levels), each hand carrying at least 5-10 fingers (fruit).
There are several banana cultivars that comes in different sizes (4-9 ?? inch), color (yellow to brown), weight (70-150g) and taste. Structurally, it has an outer layer of protective skin and delicious, sweet and sour, creamy white edible flesh inside.
Plantains are other types of cultivars more often known as the cooking bananas. They are closely related to family fruit banana or banana dessert. Plantains are used as a staple food in many parts of the tropical regions of Africa and the Caribbean, as well as in Thailand, Laos, and other parts of Southeast Asia.