Red bananas are becoming increasingly popular and with a good reason. Generally, bananas are one of the most consumed fruits in the world, which isn’t that surprising. What is fascinating is that the “banana tree” isn’t actually a tree – it’s simply a large herb. This tree grows, fruits, dies, and re-grows again.
Bananas are fruits with high calorie value that give an instant boost of energy. They contain 11 minerals and 6 vital vitamins. But, that’s the yellow banana. The red banana is a bit different.
Red bananas are sweeter than yellow – when eating one it tasted like eating raspberries and banana at the same time. These bananas are a favorite in Central America and Mexico and come from Costa Rica. They have a distinctive red to purple peel and are a bit smaller than the regular yellow bananas. The texture is creamy and can have a slightly pink color. This color comes from the beta-carotene found in the red bananas.
What’s a bit odd about these bananas is that it’s best not to eat them when they are too soft. In this condition, they have an intense flavor and the fermentation process means development of dangerous bacteria.
Red bananas are with high nutritional and calorific value, containing large amounts of beta-carotene, Vitamin C, and potassium. The amount of potassium found in this fruit covers the body’s need for electrolytes and minerals for a day. The amount of vitamin C is also high enough to cover 15 % of the body’s daily need.
Rich in fiber, these fruits cover 16% of the body’s daily need for it. These fibers reduce the risk of diabetes Type 2 and heart disease. Furthermore, the large amount of Vitamin B6 supports the red blood cells and the metabolism of proteins, which is highly important.
Lastly, due to their unique taste, the mixture of a banana and raspberries, they are an excellent addition to any fruit salad, the popular banana split or your favorite ice cream bowl.