The scientific names of most cultivated bananas are Musa acuminata and Musa balbisiana, others include; scarlet banana (Musa coccinea), pink banana (Musa velutina) and the Fe’i bananas.
Bananas have been an important cultural food for many different countries, although the genus of bananas, Musa, is native to South and Southeast Asia.
The vast majority of the world’s bananas today are cultivated for family consumption or for sales on local markets. Its impressive nutritional content, which includes vitamins like vitamin C, vitamin B6, riboflavin, folate, pantothenic acid, and niacin, as well as trace amounts of other vitamins have over the years increased its consumption globally.
Bananas deliver a substantial amount of potassium, manganese, magnesium, and copper, they are also good sources of dietary fibre and protein.
Banana helps to prevent cardiovascular disorder, stomach ulcer, constipation, kidney disorder, reduces inflammation from arthritis and gout. It keeps eyes and bones healthy, aids in piles and anaenia treatments, and offers relief from menstrual pains.
It is important to note that banana fruit is eaten directly when it is ripe or as a part of fruit salads, shakes, or juice. Unripe bananas can cause severe indigestion and should be consumed only in cooked form.
By Adeyemi Bamidele