Banana is the common name for a fruit and the plants which produce banana fruit. Each individual fruit has a protective outer peel or skin, with a fleshy edible inner portion. They come in a variety of sizes and colors when ripe, including yellow, purple and red. Bananas can be eaten raw, though some varieties are generally cooked first. Depending on ripeness, the flesh can vary in taste from starchy to sweet, and texture from firm to mushy. Unripe or green bananas and plantains are used for cooking various dishes.
Bananas are one of our best sources of potassium, an essential mineral for maintaining normal blood pressure and heart function. The average banana contains 16% of the fiber, 15% of the vitamin C, and 11% of the potassium we need every day for good health. A banana a day may help to prevent high blood pressure.
Bananas are an exceptionally rich source of a compound called a prebiotic which nourishes friendly bacteria in the colon. These beneficial bacteria produce vitamins and digestive enzymes that improve ability to absorb nutrients, and compounds that protect us against unfriendly microorganisms. Bananas are a very good source of vitamin B6 and a good source of vitamin C, potassium, dietary fiber, and manganese. In addition, bananas contain pectin, and a soluble fiber.