Banana
Bananas are the world's most popular fruit. And guess what – it’s our favourite too. We continuously improve quality by inventing new ways of cultivating and transporting our yellow babies. The result is that you get a Chiquita banana with an unequaled creamy taste, bursting with energy!
Bananas are native to Southeast Asia. Today, bananas flourish in tropical regions such as the Caribbean and Central America where the average temperature is 27° C and the yearly rainfall is 198-249 centimeters. There are hundreds of banana varieties. Europeans are most familiar with the Cavendish banana.
| Overview nutritional content of 100 g ripe raw banana | |
|---|---|
| Energy (kcal) | 89 |
| Protein (g) | 1,09 |
| Fat (g) | 0,48 |
| Carbohydrates (g) | 22,84 |
| Sugar | 12,23 |
| Fibre (g) | 2,4 |
| Vitamins | |
| B (mg) | |
| B3 | 0,67 |
| B5 | 0,33 |
| B6 | 0,37 |
| B7 | 0,37 |
| C (mg) | 8,7 |
| Minerals (mg) | |
| Iron | 0,26 |
| Magnesium | 27 |
| Phosphorus | 22 |
| Potassium | 358 |
| Sodium | 1 |
- The banana peel reveals their exact stage of ripeness. As the banana ripens, the green peel changes to yellow. During this process, the starch within the banana converts to sugar giving ripe bananas their sweet taste.
- Are the bananas you buy not as ripe as you'd like? Seal them in a brown paper bag with an apple or tomato overnight.
- To slow the ripening process, put them in the refrigerator. The skin may turn dark, but the fruit will be just right after a few days.
