Banana blossom

Banana blossom is highly nutritious edible flower. The blossom constitutes several parts such as bract, bell, tepals and stigma. It is a rich in nutrients and antioxidants with several health benefits. To increase the shelf life of the banana blossoms, they are usually dehydrated.

In southern Indian states many people consume this blossom as a curry consumed with rice and wheat bread. In Malaysia, banana flower is cooked to serve in preparing different types of cuisines. Apart from its food uses, banana flowers are also believed to possess some medicinal properties.

In Thailand, banana blossom is usually considered as vegetable, also has potential to be regarded as a functional food due to its high nutrient content (excellent source of fiber, good source of protein, vitamin A, C and E, minerals like phosphorus, potassium bleeding, facilitates lactation, helps in overcoming diabetes, helpful in weight loss and good for gastrointestinal health).

Research found that banana blossom contains abundant dietary fiber (5.74g/100g) which helps to maintain human body health, to reduce the cholesterol level and protect our body from obesity.

Researcher also demonstrated that banana flowers are good source of antioxidants includes phenolic and flavonoids and antioxidants help to enhance the human resistant in various diseases. Analysis showed that stigma of flowers is richest source of polyphenol, flavanoid and anthocyanins. The bract, fused tepals, stigma and bell possess potent free radicals scavenging activities and have varying degrees of advanced glycation end-products (AGEs) formation inhibitory potentials. Furthermore, the bract and bell were observed to posses intestinal α-glucosidase inhibitory activities and fused tepals contain pancreatic lipase inhibitory potentials.

In China banana flower is traditionally used for certain illness such as heart pain, diarrhea, asthma and stomach cramps.
Banana blossom