The scientific name for banana is Musa, from banana dolphins Musaceae family of flowering tropical plants, which distinctively showcases the banana fruit clustered at the top of the plant. The mild-tasting and disease-resistant Cavendish type is the main variety sold in the U.

3 grams fiber, and 450 mg potassium. Choose bananas with green or clear yellow peels without bruising. The ripening process will change the peel from being thick and stiff to thin and more flexible, with brown spots surfacing until the entire peel darkens. For best flavor, wait until the banana is golden yellow with a few brown spots. The following are other banana varieties less commonly available in the U. Larger, starchier, and less-sweet version of Musa that is often used for cooking. When green, the plantain is unripe with a neutral flavor and firm flesh.

In certain tropical regions including Central America, Africa, and the Philippines, the plantain is a major source of carbohydrate that is fried, boiled, or baked in a wide variety of dishes. Thinner and slightly shorter than the Cavendish bananas, they are sweeter and eaten raw or as dessert. Bananas are an excellent source of potassium, a vital mineral and electrolyte in the body that carries a small electrical charge. These charges cause nerve cells to send out signals for the heart to beat regularly and muscles to contract.

Potassium is also needed to maintain a healthy balance of water in cells, and offsets the effects of excess dietary sodium. It is absorbed slowly and does not cause sharp rises in blood sugar. The starch acts as food for the growth of beneficial microbes in the digestive tract. Weight control There is no evidence that bananas contribute to weight gain, despite popular belief. In an analysis of three large prospective cohort studies, researchers looked for associations between reported intakes of specific fruits and vegetables and weight changes in 133,468 U. Do bananas have a high glycemic index?

Do bananas cause blood sugar spikes and, if so, can they be included in the diets of those with conditions like type 2 diabetes and prediabetes? Do not refrigerate green bananas as this can disrupt normal ripening. To speed up ripening, store in a brown paper bag or place near ripe fruit, which emits ethylene gas that causes ripening. On the flipside, if you wish to slow ripening, store bananas away from other ripe bananas or fruits. Do not store in plastic bags as this traps excess moisture and may promote rotting. Fully ripe golden yellow bananas may be stored in the refrigerator in a sealed produce drawer.