NutritionDoc

Scholars doubt the forbidden fruit in the Garden of Eden was an apple; it is not native to the region. What is a more likely fruit? A pomegranate, say some; a banana, suggests the Koran. In fact, the popular banana, from banan, the Arabic word for finger, is among the oldest fruits, mentioned in ancient Hindu, Chinese, Greek and Roman texts. Alexander the Great is credited with bring the banana to the Western world from India.

 

Today, almost 1,000 varieties of bananas grow around the world on a plant that is not a tree, as it is often called but a very large herb. A relatively dense fruit, a medium banana provides about 100 calories. It is a good source of dietary fiber, vitamin C, potassium and manganese and is particularly high in vitamin B6.

 

As a super source of vitamin B6, bananas aid your immune system, help form red blood cells, ensure a well functioning nervous system and assist protein metabolism.

 

The common yellow banana is available year round; many markets now also carry red bananas, "baby" bananas, plantains and other varieties. Unripe bananas take only a few days to ripen at home; you can hasten the process by placing them in a paper bag. Avoid buying bananas with a grayish tint; they will never ripen properly. They have likely been refrigerated, which interrupts the ripening process. Once ripe, you can refrigerate bananas for up to 2 weeks to prevent over ripening; the skin will turn black, but they will be fine to eat.

 

As with all dried fruit, the calories in dried bananas can add up fast. And watch out for banana chips; they can sport 10 grams of fat in just one ounce.