Musa × paradisiaca
its sweet taste, its attractive yellow tone and its creamy pulp of unmistakable aroma are a claim for the palate, but there is perhaps another reason why the banana has conquered the table of the five continents: this tasty fruit, protected by a hygienic wrapper Natural that preserves it from external contamination and facilitates its transport, it is so comfortable to peel and eat that it can be enjoyed anywhere, without the need for a napkin or knife.
The banana are matured in the tree, protected individually and transported by air from Colombia to Asia and Europe, protected in boxes specifically designed for conservation.
The average dimensions of each fruit are 6 to 7 cm long and 4 to 6 cm in diameter. Its average weight is 150 g The product is marketed in boxes of 10 to 12 units of approximately 2.5Kg each
The fruit, its packaging and packaging comply with all import regulations of fresh food to Asia and Europe
Origin of banana
Banana is one of the first plants to be domesticated, in fact, it has been cultivated for 10,000 years, in Neolithic times. In the stone age our ancestors used to plant it from rhizome shoots. There are local variations and today we can see up to 500 different varieties of bananas . The wild banana is a jungle plant called Musa acuminata , which usually contains very hard seeds which makes it not edible.
Nutritional benefits of banana
ANEMIA OR FATIGUE
The banana is very helpful to regain strength. If consumed after exercising, it increases the resistance capacity as it provides an excellent combination of carbohydrates and potassium, both necessary for muscle activity. In fact, many athletes take it before or during the competition.
It also provides vitamins of group B, essential for the production of energy in cells. A medium banana provides 20% of the vitamin B6 that is needed per day and 12% of folic acid. In addition, these vitamins protect the immune and nervous systems.
REDUCES BLOOD PRESSURE
Thanks to potassium, it is proven effective by decreasing high blood pressure. A banana provides about 15% of an adult’s daily potassium needs.
Green bananas improve intestinal transit because of their starch content and non-assimilable carbohydrates, although they are more indigestible and can also cause flatulence. On the contrary, the mature ones are advised in case of diarrhea because they soften the inflamed digestive mucosa .
The remarkable alkalinity of the banana allows to combat acidosis (excessive acidity of the blood) and in general increase the alkaline reserves of the organism.
Well ripe and taken before meals, it neutralizes excess gastric acidity and soothes heartburn.
ARTHRITIS AND GOUT
Its consumption is useful to deal with rheumatic processes, arthritis and gout. It helps, along with a vegan-oriented diet, eliminating excess acids retained in the body.
Its low sodium content, combined with the high presence of potassium, prevents fluid retention and the formation of edema. It is recommended in cases of nephritis (inflammation of the kidneys) and kidney stones.
Mode of consumption of banana
In the Canary Islands two varieties are grown, the small and the large dwarf, derived from the Musa cavendishii or sinensis, of Chinese origin, characterized by its golden yellow color dotted with dark specks, a compact soft pulp and great potassium richness. When consumed at its point, it is the tastiest variety.
The specimens must be intact, without bumps or bruises, and not too soft. The color of the skin indicates the degree of maturity. Do not pay attention to dark spots or spots, which do not affect the quality of the piece. The Canary Islands banana is smaller than the banana, but more tasty, creamy and richer in potassium.
With banana and vegetable milk or fruit juices, excellent smoothies are prepared , more creamy and nutritious, and less fatty, than those made with cream or ice cream. It is also common to try bananas in buns, biscuits, cookies, puddings, mousses and ice cream.
DRIED BANANA: A DELICIOUS SNACK
A delicious way to eat banana, very popular in America, is like dried fruit. As drying intensifies the sweetness, it is usually used in baking, as an energy snack. It can also be used in salads and stews, such as dried apricots or raisins.
A fine and nutritious flour is also made with the dried male banana . This flour, very aromatic, can be included in the preparation of biscuits, muffins or crepes. Some companies already enrich with it pasta such as macaroni or noodles, but the most common use is the thickener of sauces or soups and for the preparation of all kinds of porridge.
Uses hot air to evaporate the water from the fruit, getting the lowest humidity at the best cost.
Our fruits ripen on the tree, are exported by air, and in a couple of days can be on the table of the consumer
Removes the water by freezing and sublimation –vacuum at 30ºC.
The fastest way to reach results is to monitor the progress you make.
Transforms the fruit into pulp whitch is easily rehydrated.
Fruits are recognized at their optimum ripeness, just when they are tastier and more nutritious. It can be washed, cut, packaged and frozen in just a few hours to get to the table at its best.