Banana is an amazing and fabulous fruit: it satisfies your hunger, supplies the body with energy and useful substances. It has a convenient natural packaging. Even babies are not allergic to bananas. That’s why banana is often included in baby food. Adults also eat them with pleasure – with the exception of those who have diabetes. Energy value of bananas is 90 kilocalories per 100 grams. Fibers they contain facilitate intestinal transit and contribute to good digestion of sugar and fat. Bananas have balanced vitamins. They contain lots of vitamins E and C, and vitamin B6.
Banana is also a source of trace elements: 100 grams contains 42 mg of magnesium and 348 mg of potassium, the content of the last is comparable only with dried apricots. In addition, tropical fruits are a source of calcium, iron and phosphorus.
Once there were only green bananas, and they slowly turn yellow in
our house. Today bananas reach the desired condition in special places filled with ethylene gas at high humidity and temperature around 13 oC. Here they stay from 4 to 8 days – depending on the established regime, according to the fruit and market needs. Fast mode allows bananas ripen for 4 days, but they are delicious when they are kept for eight days.
Ethylene is not accidentally chosen for ripening of bananas – during the maturation in natural conditions bananas themselves emit this gas.
Buying bananas, we first assess their appearance: color, presence or absence of black spots, the size of the fruit andtheir degree of maturity. It is known that a good banana is yellow, juicy, with shiny and sleek surface and do not have too ribbed form. The black dots on the surface are a sign that the fruit contains maximum sugar. But if the entire surface of the banana is black it’s a bust, indicating that the firm-supplier could not keep their products properly. However, such fruit is harmless and completely edible.
Meanwhile, according to an existing document, bananas are divided into three classes. Best – “extra” should be a minimum length of 20 cm, volume of 3-4 cm. Sometimes they can have the same thickness but be a couple of centimeters shorter. Requirements for the second class: length -14 cm, volume – 2, 7-4, 1 cm, however, usually fruit of all varieties: thick and thin, long and short – are sold at one price.
The basis of the export products is bananas which are used in culinary. Best-known varieties are Cavendish, Gro Michel, Lakatan. Export class bananas must endure all the difficulties of transportation.
Bananas which are used in culinary, are dessert and vegetables bananas. Today small dessert bananas can be found in our own sales network. Their value is considerably less than the traditional: 8-12 cm, thin skin, with the taste of honey, sweet and delicious. For the price they are twice expensive.
All the remaining bananas for us are exotics. There are a variety of bananas with a taste of an apple. There are red bananas, with red-brown, red and burgundy skin and pink core. Vegetable bananas can be boiled, fried, dried, put in the soup instead of potatoes. They are used in chips and even beer production. These fruit contains a lot of starch and is not sweet.
All the remaining bananas for us are exotics. There are a variety of bananas with a taste of an apple. There are red bananas, with red-brown, red and burgundy skin and pink core. Vegetable bananas can be boiled, fried, dried, put in the soup instead of potatoes. They are used in chips and even beer production. These fruit contains a lot of starch and is not sweet.
No comments:
Post a Comment