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Banana
 
Banana, raw, edible parts Nutritional value per 100 g (3.5 oz)
Energy 90 kcal 370 kJ
Carbohydrates     22.84 g
- Sugars  12.23 g
- Dietary fiber  2.6 g  
Fat 0.33 g
Protein 1.09 g
Vitamin A equiv.
3 μg 
0%
Thiamin (Vit. B1)
0.031 mg  
2%
Riboflavin (Vit. B2)
0.073 mg  
5%
Niacin (Vit. B3)
0.665 mg  
4%
Pantothenic acid
(B5)  0.334 mg 
7%
Vitamin B6
0.367 mg
28%
Folate (Vit. B9)
20 μg 
5%
Vitamin C
8.7 mg
15%
Calcium  5 mg 1%
Iron  0.26 mg 2%
Magnesium  27 mg 7% 
Phosphorus  22 mg 3%
Potassium  358 mg 8%
Zinc  0.15 mg 1%

Bananas are among the most widely consumed foods in the world.

Banana comes in a variety of sizes and colors when ripe, including yellow, purple and red. Bananas is eaten raw. The flesh varies in taste from starchy to sweet, and texture from firm to mushy.

Export bananas are picked green, and then usually ripened in ripening rooms when they arrive in their country of destination and may show up at the retail market still fully green. Bananas are carefully handled, transported quickly to the seaboard, cooled and shipped under sophisticated refrigeration.

They are refrigerated at between 13.5 and 15 C (57 and 59 F) during transportation. This sophisticated technology allows storage and transport for 3-4 weeks at 13 degrees Celsius.

On arrival at the destination the bananas are held at about 17 degrees Celsius and treated with a low concentration of ethylene. After a few days the fruit has begun to ripen and it will be distributed for retail sale.

By-products: Banana Puddings, Custurds, Gourmets, Banana Breads, Chips, Cream pie, Foster, Ketchup, Sauce, Split & Medicated creams for skin.