Bananas are elliptically shaped fruits "prepackaged" by Nature, featuring a firm, creamy flesh gift-wrapped inside a thick inedible peel. The banana plant grows 10 to 26 feet in height and belongs to the family Musaceae. Banana fruits grow in clusters of 50 to 150, with individual fruits grouped in bunches, known as "hands," of 10 to 25 bananas.
Bananas abound in hundreds of edible varieties that fall under two distinct species: the sweet banana (Musa sapienta, Musa nana) and the plantain banana (Musa paradisiacal). Sweet bananas vary in size and color.
While we are accustomed to thinking of sweet bananas as having yellow skins, they can also feature red, pink, purple and black tones when ripe. Their flavor and texture range with some varieties being sweet while others have starchier characteristics. In the United States, the most familiar varieties are Big Michael, Martinique and Cavendish. Plantain bananas are usually cooked and considered more like a vegetable due to their starchier qualities; they have a higher beta-carotene concentration than most sweet bananas.
Creamy, rich, and sweet, bananas are a favorite food for everyone from infants to elders. They could not be more convenient to enjoy, and they are a good source of both vitamins and minerals, as well as fiber.
Vitamins and other Nutrients
Bananas are a very good source of vitamin B6 and a good source of manganese, vitamin C, potassium, dietary fiber, potassium, biotin, and copper.
In addition to the nutrients highlighted in our ratings chart, an in-depth nutritional profile for Bananas is also available. This profile includes information on a full array of nutrients, including carbohydrates, sugar, soluble and insoluble fiber, sodium, vitamins, minerals, fatty acids, amino acids and more.
Food Rating System Chart
|Vitamin B6||0.43 mg||25.3||4.3||very good|
|Vitamin C||10.27 mg||13.7||2.3||good|