Tropical and subtropical fruits (2+1)

Uses and composition

• Banana by virtue of its, multiple uses is popularly known as “Kalpataru” (a plant with virtue).
  
• Usually banana is eaten when ripe as dessert / table fruit.
• Plantain or cooking bananas are the staple food of people in many countries of central and western Africa.
• Apart from fresh consumption, some types are also used for culinary purposes.
• The flower bud and also the central core of the pseudostem are used to prepare tasty dishes.
• Banana leaf is used as plates for serving food, leaf sheaths are used as wrapping material and dry leaves as fuel, while, tender pseudostems, leaves, underground rhizomes are used as cattle feed.
• Various processed products like banana chips, toffee, puree, powder, flour, vinegar, jam, jelly and wine can be prepared from the fruit.
• Banana fiber can be made in to attractive napkins, table mats and carry bags.
• The fruits have a lot of medicinal properties and are used for treating various health disorders specially acidity, ulcer, joint pains, high blood pressure and heart diseases.
• Banana is rich source of energy (350 to 550 kilo joules/100g) and is a good source of minerals and vitamins.
• It contains 73 per cent moisture, 25-30 per cent carbohydrates, 1.4 per cent protein, 0.3 per cent fat, 0.5 per cent mineral matters (Ca, Fe, P, K) and Vit- C and K.