Calories: Moderate

Protein: Low

Fat: Low

Saturated fat: Low

Cholesterol: None

Carbohydrates: High

Fiber: Moderate

Sodium: Low

Main vitamin: Vitamin B and C

Main mineral: Potassium and Magnesium 

 

 

 

Bananas are a carbohydrate source rich in fiber, vitamin c and potassium. Plus, they have been a long-known remedy for upset stomach and diarrhea.

 

The best way to get the most out of a banana is to serve it fresh and ripe. While cooked bananas still have some potassium fresh ones are richer in it. Do not slice or peel bananas until you are ready to eat them because this will expose them to oxygen and light and makes them go bad a lot quicker. 

 

One more thing have you ever wondered why ripe bananas are so much sweeter than unripe ones? That’s because the life of a banana starts with more starch than sugar. As the fruit ripens, starch turns to sugar and influences their taste. 

 

 

 

When buying bananas look for firm ones, free of bruises. Their stems and tips should still be intact. As for storing, bananas should generally be kept at room temperature. If you want to speed up the ripening process, you can put them in a brown bag along with an apple, or tomato.

 

If however, you want to slow down the ripening process, you should put them in a brown bag and store everything at a cool temperature (50-65F). You can also freeze bananas and for that simply peel them and put them in a plastic bag.