Bananas Are Good for You
Many athletes choose bananas as their choice of fruit.
Bananas have both a high amount of potassium and carbohydrates.
Bananas are inexpensive.
The best eating quality has been reached when the solid yellow skin color is speckled with brown.
Bananas with green tips or with practically no yellow color have not developed their full flavor.
To further ripen bananas leave at room temperature for a couple of days. Once ripe you can store in the refrigerator for 3 to 5 days. The peel may turn brown in the refrigerator, but the fruit will not change. Bananas are overripe when they have a strong odor.
If you have bananas that are too soft to your liking… instead of throwing them out, you can freeze them. To freeze bananas, peel the bananas and put them in zip top plastic bag. Squeeze out most of the air, and seal. Frozen bananas can be used in recipes that need mashed bananas, such as banana bread, or in smoothies. Throw bananas away when the skin begins to show signs of white mold or when the skin appears to be oozing.
mg = milligrams
Serving size – 1/2 cup, sliced – 75 grams
Calories – 70
Calories from fat – 0
Total fat – 0 grams
Cholesterol – 0 mg
Sodium – 0 mg
Potassium – 400 mg
Total Carbohydrate – 17 grams
Dietary Fiber – 9 grams
Sugars – 21 grams
Protein – 1 gram
Vitamin C – 10 percent of your daily amount
Iron – 2 percent of your daily amount