What will become of Bananas?

Category: Diet and Nutrition

A staple fruit for many, the future of bananas may be endangered. The most common fruit in the world, and the fourth most important food crop overall, the yellow banana widely available throughout the year may be facing collapse. The New Scientist reports that the Cavendish banana (the single variety of banana traded internationally) is threatened by pandemics of disease in Indian forests, where the only genetic roots of its gene pile lies. The UN Food and Agriculture Organization (FAO) has even warned that wild banana species are rapidly going extinct as Indian forests are destroyed, while many traditional farmers' varieties are also disappearing. Researchers are rapidly trying to develop fungus resistant strains of the Cavendish banana which may be the only hope. Currently, only one of this type of banana plant exists in the botanical gardens in Calcutta, India.

The average banana contains about 90 calories, made up mostly by carbohydrates (about 20g) and a small amount of protein (a little over one gram). Fiber content is also low, accounting for less than 3 grams. While bananas are considered fat free, the sugars found in bananas are rapidly digested resulting in a relatively high glycemic index. Eating bananas alone is not advised for people following a low glycemic index diet. Combining bananas with fat and protein will reduce the overall glycemic index of the snack. Notably, bananas are a good source of potassium which is an electrolyte important for reducing the risk of high blood pressure and stroke. However, cantaloupe, beet greens, spinach, winter squash, swiss chard, lima, pinto and black beans are all great sources of potassium with low glycemic indexes.

Posted by Dr. Jennifer Stagg on January 31, 2014 10:00 AM