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Genus: Musa
Family: Musaceae
 Musa acuminata – Bananas
 Edible fruits
 Musa balbisiana – Plantains
 cooking
 Musa paradisiaca
History of Cultivation
 Papua New Guinea, SE Asia – 5000 BC, and possibly
8000 BC
 Cameroon in Africa – 100 AD, Madagascar 400 AD
 Middle East – 900 AD (Spread of Islam)
 Consumption increased during Ramadan
 Americas in 1600 from the Portuguese
Cultivation
 Wild Bananas contained large seeds and were
primarily of trisomy origin.(Parthenocarpic now)
 The plant produces 2 shoots at a time
 A large shoot for immediate fruiting
 A “sucker” for 6-8 months later
 Large plantations in tropical areas are the major
producers of bananas (Dole, Del Monte, Chiquita)
 Life of a plantation is 25 years or more
 Transplanting of corms and “sucker” needed for
propagation
Top 10
(In Metric Tons)
1. India – 29.8
2. China – 9.9
3. Philippines – 9.1
4. Ecuador – 7.9
5. Brazil – 7.0
6. Indonesia – 5.8
7. Tanzania – 2.9
8. Guatemala – 2.6
9. Mexico – 2.1
10. Colombia – 2.0
(Bananas are grown in over 107 countries)
Characteristics
 Usually elongated and curved
 Soft flesh; rich in starch with a rind covering it.
 Variable in size, color, and firmness
 Red, yellow, or purple when ripe
 Green before ripening



Ethylene causes ripening
Most supermarkets artificially ripen bananas
Brown paper bag with an apple or tomato.
Uses
 Leaves are large, flexible, and waterproof. They are
often used as disposable food containers, “plates”,
or wrappings for food
 The flower is used as a vegetable similar to that of
an artichoke
 Plant is used as fiber in making yarn, textures, and
paper
 The trunk and fruits of the plant are eaten
 Like a potato, the fruits can be fried, cooked or steamed.
Banana, raw, edible parts
Nutritional value per 100 g (3.5 oz)
Energy
371 kJ (89 kcal)
Carbohydrates
22.84 g
- Sugars
12.23 g
- Dietary fiber
2.6 g
Fat
0.33 g
Protein
1.09 g
Vitamin A equiv.
3 μg (0%)
Thiamine (vit. B1)
0.031 mg (3%)
Riboflavin (vit. B2)
0.073 mg (6%)
Niacin (vit. B3)
0.665 mg (4%)
Pantothenic acid (B5)
0.334 mg (7%)
Vitamin B6
0.4 mg (31%)
Folate (vit. B9)
20 μg (5%)
Choline
9.8 mg (2%)
Vitamin C
8.7 mg (10%)
Calcium
5 mg (1%)
Iron
0.26 mg (2%)
Magnesium
27 mg (8%)
Manganese
0.3 mg (14%)
Phosphorus
22 mg (3%)
Potassium
358 mg (8%)
Zinc
0.15 mg (2%)
Percentages are relative to
US recommendations for adults.
Source: USDA Nutrient Database
Source
 http://en.wikipedia.org/wiki/Banana
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