Differnt types of Bananas

Bananas are one of the most popular fruit in the planet. Rich in sweetness, and high in vitamins and minerals   bananas are used in wide variables for different purposes. Bananas are used medically; high in iron, bananas can stimulate the production of hemoglobin in the blood and so helps in cases of anemia. Extremely high in potassium yet low in salt, making it the perfect food for helping to beat blood pressure. So much so, the US Food and Drug Administration has just allowed the banana industry to make official claims for the fruit's ability to reduce the risk of blood pressure and stroke.According to a recent survey undertaken by MIND amongst people suffering from depression, many felt much better after eating a banana. This is because  
bananas contain tryptophan, a type of protein that the body converts into serotonin - known to make you relax, improve your mood and generally make you feel happier. Bananas can also help people trying to give up smoking, as the high levels of Vitamin C, A1, B6, B12 they contain, as well as the potassium and magnesium found in them, help the body recover from the effects of nicotine withdrawal. This are only few of the unbelievable things that bananas are good for. Click Here click here more information about bananas. Bananas can be used for different alternatives, from skin and facial care, to using banana peal for leather polish ointment and teeth whitener. click here for banana alternantive uses.


Different types of bananas: 

• Manzano Banana: 

A stubby, thick-skinned, golden yellow fruit that is commonly known as the "apple banana." finger-sized bananas will turn dark yellow when ripe (faster than other bananas ripe). Manzano Bananas are a good source of fiber, potassium and vitamin C. They contain 8 amino-acids our body cannot produce itself. Similar to the common yellow Cavendish banana, the Manzano is smaller and sweeter, with a hint of crunchy apple-strawberry flavor. Manzano actually tastes best when its skin is covered with black spots or has turned completely black. This banana is usually grown in Asia, South America, Mexico, Caribbean, and Africa.

• Baby or Nino Banana:

One of the sweetest and smallest banana varieties, the baby banana is also known as ladyfinger banana. Just about 3 inches (7.5 cm) long, when ripe, the baby banana has a thick, bright yellow peel and pale, creamy, dense flesh. The baby banana, like all bananas, is loaded with nutrients. It is an excellent source of heart-healthy vitamin B6. In addition, the baby banana provides a good source of vitamin C, fiber, and potassium, which have many health benefits. Baby bananas can be baked, sauteed, broiled, and even grilled, and is a native in Colombia. As with all bananas, the baby banana should be purchased while still relatively green. Be sure to select baby bananas with smooth, unblemished skins. Store the baby banana at room temperature. Refrigerating bananas will retard the ripening process. If bananas are ripening too quickly for use, place them in the refrigerator. The skins will turn brown but the flavor of the fruit will not be affected. 

• Burro Banana:

Hailing from Mexico, also called a Chunky banana, this banana looks like
a regular banana but is shorter and more square. The flavor of the burro
banana is a tangy lemon-banana mixture. When ripe, the skin of the burro
banana is yellow with black spots. The flesh is creamy white or yellow and the fruit will be soft with some firmness toward the center when ripe. Quicker to ripen than common bananas, always allow this almost square-shaped banana to become fully ripe before eating. A dual-purpose variety, enjoy fresh when fully ripe or use green like a plantain. Bananas are an excellent source of vitamin C, vitamin B-6, and potassium. Low in fat and sodium, this fruit is cholesterol-free and a source of fiber. An average-sized banana has about 95 calories. Some medications for controlling blood pressure deplete the body's storage of potassium. One banana each day restores the balance of potassium. Burro bananas are available year round. 

• Red Banana:

Shorter, and larger around than the average banana, this plump banana produces and attractive red skin and has pink flesh. The flavor is sweeter than a regular banana and the slightly sticky flesh is firmer. When ripe, the soft flesh should have a purplish hue. To test for ripeness, the red banana should yield to thumb gentle pressure. An excellent source of vitamin C, vitamin B-6 and potassium, the banana is low in fat, cholesterol-free, low in sodium and provides a source of fiber. An average sized banana contains about 95 calories. Originating in India and southern Asia, red bananas are now grown in the tropics and subtropics. This variety hails from Mexico but rare red varieties also flourish in Southeast Asia, Australia, New Zealand, South Africa and the Pacific Islands. Producing bright red foliage, red banana plants are a common sight, growing semi-wild along roadsides in tropical countries.


 

• Plantain Banana:

Also called Platano, good-quality Plantains look like over-ripe bananas with dark spots and scars, but they should be fairly firm. The best Plantain for frying is still green-skinned. Plantains are native to India and are grown most widely in tropical climates. Plantains are sometimes referred to as the pasta and potatoes of the Caribbean. This vegetable-banana can be eaten and tastes different at every stage of development. The interior color of the fruit will remain creamy, yellowish or lightly pink. Although they look a lot like green bananas and are a close relative, plantains are very different. They are starchy, not sweet, and they are used as a vegetable in many recipes, especially in Latin America and Africa.                    


 

Plantains	Bananas
Starchy Used as a vegetable Longer than bananas Thicker skin Resemble green bananas, but may be green, yellow or black	Sweet Eaten as a fruit Shorter than plantains Thinner skin Color is green when not fully ripe, yellow when ripe

 

• Cavendish Banana:

The Cavendish banana is the most widely-grown banana cultivar. Plantations devoted to this banana can be found in Latin America, Africa, and Southeast Asia, and the bulk of bananas on the shelves of Western supermarkets are Cavendish bananas. Chances are reasonably high that you've seen a Cavendish banana recently, because these bananas are ubiquitous, cheaply available year-round in fresh form.

The Cavendish banana is the most popular banana in the U.S. Sometimes it is also known as the Chiquita because Chiquita is the globe’s largest banana producer. America eats more bananas than any other fresh fruits. Banana usually eats fresh and can be use for many purposes such as bread baking, pie, muffins, yogurts, smoothies, puddings, and custards. As with all bananas, it is best to purchase while still a bit green. Bananas are nutritious and convenient to eat. They are cheap and always available. If you want to preserve bananas, put them in the refrigerator only after they reach desired ripeness. They can be refrigerated for up to two weeks. The color of skin will be darkened, but the flesh remains its flavor.