Bananas are the fruit of a plant of the genus Musa (family Musaceae) , which are cultivated primarily for food, and secondarily for the production of fibers that are used, for example, in the textile industry. they are also cultivated for ornamental purposes.
The history of bananas is pretty exciting, since they are the result of a genetic mutation that evolved into a staple food of our society. In fact, bananas are probably the most widespread fruit crop in the whole world. For example, you will learn that the most widespread species – the “Cavendish” banana – was named after the Duke of Devonshire’s family! Today they are known for their sweet taste, good nutritional properties (see banana nutrition facts) with their high content in potassium and fibers (and vitamins such as B6, C and A ), and best of all their ease of use: just peel and eat!
It is important to note that the real banana tree is actually a fruit that must be cooked before eating, has a green, red or brown color and has seeds: it is today the staple food of many african populations and is different from the bananas we are used to eat. The original banana is a cultivar used as a food (cooked or ground to make banana flour) and a a source of fibre. Banana leaves are also used to transport food or as umbrellas (since they are large and waterproof)
The yellow bananas we eat today are a cross between the green and the red banana tree (species Musa acuminata or the hybrid Musa x paradisiaca), and this cross is sterile (hence the lack of seeds in the banana).
There have been numerous studies showing the health benefits of bananas, and this has proven this fruit to be very convenient, both for its ease of consumption (especially in a fast-paced work environment) and for its nutritional properties
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