Both children and grown-ups simply adore bananas. Here are some interesting facts about these…

  • …berries! From a botanical point of view, every time you call the banana ‘a fruit’ (which is always) you are making a terrible mistake. As the banana is a high herb rather than a tree, it produces berries, not fruit. Then again, if everybody makes the same mistake, it ceases to be an error: call the bananas what you want.

  • Fruit stickers can tell you about how the bananas you are going to buy have been grown. A four digit code ‘4020’ means that these bananas have been grown conventionally. A five digit code ‘84020’ stands for genetically-modified bananas that some people believe to be detrimental to health, while ‘94020’ refers to organic bananas.
  • Bananas are rich in manganese, magnesium, potassium and vitamins C and B6. A glass of milk and a large banana make an excellent breakfast: the milk provides proteins and fats, and the banana acts as a source of carbohydrates and calories.

Bananas nutritional value

  • There is a popular urban legend that excessive consumption of bananas may lead to a death from exposure to radiation. Bananas are indeed very slightly radioactive as they contain the radioactive isotope of potassium known as K40. However, as it is shown in this article, to die from the banana-induced radiation poisoning you either have to eat ten million bananas at once, or consume as many as 274 bananas a day for no less than 7 consecutive years. Both doses are rather high, aren’t they?
  • Ripe bananas have an even yellow color with some brown specks on the peel: they are ideal for immediate use. Bananas ripen very fast, so if you are going to eat them in a day or two, you might choose bananas that are slightly green in color. Do not buy bruised bananas – you can tell them from the depressed areas on the skin. Avoid bananas with a dull gray peel: it is likely that they have been either overheated of chilled.

  • It is recommended that you store bananas at room temperature and do not expose them to sunlight and direct heat. As they ripen, bananas slowly produce carbon dioxide that can hasten the ripening of other fruits stored with bananas.
  • To speed up ripening, place your bananas in an open paper bag. Fully ripe bananas will start to decay in a few days, so do not put off eating them for too long. To slow down ripening, keep your bananas in the refrigerator and bring them back to room temperature before eating.
  • Bananas can be frozen; however, when they thaw out, they will get soft. Use frozen bananas for baked goods and smoothies.
  • In the US, bananas are mostly grown in Hawaii and Florida. However, the lion’s share of the national banana consumption is imported from Central and South America.
  • Although the banana is the best-selling fruit in the United Stated, on a global scale it is ‘out-populared’ by the mango, which is a staple food in India and other Asian countries.