Banana is the common name for herbaceous plants of the genus Musa and for the fruit they produce. Bananas come in a variety of sizes and colors when ripe, including yellow, purple, and red. In popular culture and commerce, "banana" usually refers to soft, sweet "dessert" bananas. By contrast, Musa cultivars with firmer, starchier fruit are called plantains. Many varieties of bananas are perennial. Refer to the Musa article for a list of the varieties of bananas and plantains.
Food features:Although fruit of wild species (Musa balbisiana) have large, hard seeds, virtually all culinary bananas are "seedless", have only tiny seeds. Bananas are classified either as dessert bananas (meaning they are yellow and fully ripe when eaten) or as green cooking bananas.
Place of origin:They are native to tropical Southeast Asia, and are likely to have been first domesticated in Papua New Guinea.Today, they are cultivated throughout the tropics.They are grown in at least 107 countries,primarily for their fruit, and to a lesser extent to make fiber, banana wine and as ornamental plants.
Nutrition:Bananas contain considerable amounts of vitamin B6, vitamin C, and potassium. The latter makes them of particular interest to athletes who use them to quickly replenish their electrolytes.
Dietotherapy function:Along with other fruits and vegetables, consumption of bananas is associated with a reduced risk of colorectal cancer and in women, breast cancer and renal cell carcinoma.