Introduction:
Bananas belong to the berry fruits. The unripe fruit has a green skin and starchy flesh. During the ripening process, the skin turns yellow and the starch it contains is broken down into sugar, which is why it tastes sweeter and sweeter as it ripens. When the skin is covered with dark sugar spots, the banana has reached its full flavour.
Use/Preparation:
Fresh bananas are eaten raw as a snack, in fruit salads, desserts, muesli or cereals. But they also taste good in muffins, cakes, milkshakes, dried as chips or liqueur. They are even delicious fried, baked or grilled.
Health:
Bananas are nutritious and easy to digest. Therefore, they are a good food supplement for babies, sick people and weakened seniors. Furthermore, they are a valuable supplier of minerals and vitamins, especially potassium, magnesium, phosphorus, vitamin B6 and biotin. In addition, they are suitable for acid-base balancing due to their alkaline effect.
Alternatives:
Any tolerated fruit can be used as an alternative. Avocados are particularly suitable due to their similar potassium content and consistency.
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| Average nutritional values | per 100 g |
|---|---|
| Energy (kcal/kJ) | 89/371 |
| Fat | 0,3 g |
| Healthy fatty acids | 0,1 g |
| Carbohydrates | 22,8 g |
| Sugar | 12,2 g |
| Protein | 1,1 g |
| Salt | 0 g |
