BANANA NUTRITIONAL VALUE



Banana nutritional value is analyzed here in detail. The ripe fruit is a rich source of carbohydrates and a fair source of minerals and vitamins, particularly B-complex. The main principal sugars present in ripe fruit are sucrose, glucose, fructose and maltose.

Analysis of this fruit shows the presence of nutrients in the following proportions (per 100gms):



Banana nutritional value (Unripe banana):

Moisture: 60-72%

Protein: 1.0- 1.8%

Reducing sugar: 0.1- 0.2%

Non-reducing sugar: 0.5% Fat: 24 .5%

Ash: 0.9- 1.36%

Calories: Nil Starch: 20.5%

Sodium: 67 per 100 gm

Potassium: 382 mg

Calcium: 10 mg Iron: 0.6 mg Phosphorus: 30 mg


Banana nutritional value (Ripe banana):

Moisture: 60-79%

Protein: 0.4- 1.7%

Reducing sugar: 3.6- 24.6%

Non-reducing sugar: 14.6% Fat: 16.4%

Ash: 0.7- 1.6%

Calories: 116 cal per 100 gm

Starch: Nil

Sodium: 34.8 per 100gm

Potassium: 401 mg

Calcium: 9 mg

Magnesium: 28 mg

Manganese: 0.8 mg

Copper: 0.2 mg

Iron: 0.6 mg

Phosphorus: 31 mg

Sulfur: 10.0 mg

Chlorine: 125 mg

Silica: 23.8 mg

Iodine: Minute quantity

Aluminum: Minute quantity

Zinc: Minute quantity

Cobalt: Minute quantity

Arsenic: Minute quantity




The main principal sugars present in ripe banana are

- sucrose

- glucose

- fructose

- maltose.

Amino acids present in ripe banana are:

arginine, histidine, isoleucine, leucine, lysine, methronine, phenylalamine, threonine, tryptophan and valine.

As far as vitamins are concerned, their values in ripe banana are as follows:

Beta carotene (as Vitamin A): 8- 470 I.U.

Thiamine (Vitamin B1): 20- 52 micro gm

Riboflavin (Vitamin B2): 21- 71 micro gm

Niacin: 0.5- 0.8 mg

Ascorbic acid (Vitamin C): 5- 17 mg per 100 gm

Pantothenic acid, Pyridoxin (Vitamin B6), Biotin (Vitamin H), Inositol, Folic acid and Tocopherol (Vitamin E) present in minute quantity.

The aroma and flavor characteristic of banana develop during ripening. Amyl acetate is the main odorous constituent besides amyl butyrate, acetaldehyde, ethyl and methyl alcohols.

Malic acid is the main principal acid present in the ripe banana; citric and oxalic acids are also present. It also contains a number of enzymes (e.g. amylase, in vertase etc.)



BANANA- MEDICINAL USES

Fruits and Vegetables

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