Phosphorus in banana

Phosphorus plays an important role in starch accumulation in bananas. The levels of phosphorus in banana fruits ranged from 31.62 to 42.45 mg 100 g−1, with differences between cultivars and fertilizer rates.

Phosphorus helps rooting, improves winter hardiness and speeds up flowering and fruiting. Phosphorus also contributes to improvement and productivity of the banana crop through:
*Increasing vegetative growth rate and number of leaves.
*Increase quality characteristics of crop.

This mineral is one of the three primary nutrients and is absorbed by banana roots mainly in the form of orthophosphate (H2PO4-). It is a component of sugar-phosphates, nucleic acids, nucleotides, coenzymes, phospholipids, phytic acid, and more.

Phosphorus is a mineral that is important for many body functions. It is found in human bones and helps human body build cells and helps energy transfers throughout the cells.

Phosphorus deficiency
The symptoms of phosphorus deficiency start on older leaves. The leaves show a darker, blue0green color, and yellow chlorotic zones develop in the intercostal areas the leaf margin.
Phosphorus in banana

Banana source of potassium

Potassium is an essential mineral and a major electrolyte found in the human body. Potassium is a mineral found naturally in many foods. It can help lower blood pressure and may lower the risk of heart disease and stroke.

The Adequate Intake (AI) for potassium is 4,700 milligrams/day for males and females ages fourteen through adulthood, as well as women who are pregnant.

Bananas are an excellent source of potassium. Potassium can be found in a variety of fruits, vegetables, and even meats. Banana of medium size contain 425 mg of potassium.

Potassium benefits the muscles as it helps maintain their proper working and prevents muscle spasms.

Potassium works with sodium to maintain the body's normal blood pressure. Research suggests that increasing dietary potassium may provide a protective effect against hypertension (high blood pressure) by increasing the amount of sodium excreted from the body.

Banana source of potassium

Magnesium in banana

Banana is said to be very high in magnesium. A 2007 issue of Environmental Nutrition describes research conducted at the Harvard School of Public Health.

Research reviewed the diets of more than 43,000 men and found that those with the highest intake of foods high in magnesium and potassium like bananas, had a reduced risk of stroke.

Magnesium is necessary in blood clotting, prevention of kidney stone formation, bone and tooth formation and prevention of muscle and nerve irritability.

It helps lower cholesterol levels and release fat deposits in the aorta. Banana is important sources of magnesium which is cofactor for hundreds of enzymes.

Low levels of magnesium are associated with kidney disease, alcoholism and use of diuretics. Muscle weakness, muscle twitching, and muscle cramps are common symptoms of magnesium deficiency.

One medium sized banana supplies about 33 mg of magnesium, Women need approximately 320 mg of magnesium daily while men about 420 mg.

Magnesium in banana

Mineral in Banana

Mineral in Banana
Chemical analysis shows the banana to contain: water 73.3 per cent; protein 1.3; fat 0.06 per cent; total carbohydrate 22 per cent; mineral element 0.8 per cent.

The mineral content of the banana is largely potash, sodium and chlorine. Lime and iron exist in but small amount.

It also contain magnesium, copper, sulfur and calcium.

Banana help build bones and are very good for jaundice because of their iron content. They also aid acute gout and arthritis.

As one of the leading fresh fruit sources of potassium, bananas are in good supply all year long. One medium banana contains close to 400 mg of potassium, a mineral that plays a role in lowering blood pressure, sending oxygen to the brain and regulating the body’s water content.

Potassium also helps kidneys function properly. Potassium is also needed for muscle contraction. It helps the muscle that make heart pump and the muscle that digest the food.

The potassium level in the body can be restored to normal with a high potassium banana snack.

A fresh banana also supplies 120 mg sulfur, 8 mg silicon,. 33 mg of magnesium and 26 mg of phosphorus, along with ample amount of copper, chromium, iron, fluoride, manganese, selenium and zinc.

Bananas are high in potassium yet low in salt, making it perfect to reduce the risk of blood pressure and stroke.
Mineral in Banana

Banana: The Ideal Food

Banana: The Ideal Food
Healthy, filling and even already wrapped for the consumer, bananas are one of nature’s ideal foods and the world’s most popular fruit.

They are undoubtedly an extremely healthy food, and the healthy conscious late 1990s is a highly appropriate point at which to begin a study of the expanding international banana trade.

Bananas contain nearly all the essential vitamins – in particular vitamins C, B6 (pyridoxine), B2 (riboflavin) and folate – as well as magnesium and potassium.

Potassium is a vital mineral for muscle development and also helps to regulate blood pressure.

These advantages are demonstrated strongly in comparison with other fruits but, equally importantly, bananas also have discernible health and nutrition advantages by comparison with other snack foods, notably chocolate bars.

No other fruit is so readily or so widely eaten as a snack in developed countries. Bananas also rarely cause allergic reactions, apart from migraine headache and indigestion in a few adults, and are a popular first solid food for babies.

They are also useful for treating childhood stomach upsets, although there is as yet no firm evidence to support the theory that bananas may help cell and mucus production in the stomach lining, thereby healing ulcers and preventing new ones.

Aside from these general properties, the banana industry has been assiduous in promoting the use of the fruit for specific dietary needs, most notably by sportspeople such as tennis player and racing cyclists, who have an increased need for vitamins and minerals as well as for carbohydrates without associated fats.

Bananas also contain a high level of natural sugar, in both their fresh and dried form, which they release quickly into the blood stream.

The banana industry has also pointed out that the unique combination of vitamins and sugars within bananas releases energy into the body over a long time, improving stamina and the powers of endurance and concentration.
Banana: The Ideal Food

Banana and Nutrition

Banana and Nutrition
Through out the western non-Mediterranean world, there has been since the 1970s a steadily rising awareness of the importance of diet to health. There is now little doubt that choice of diet contributes to the risk of developing diseases such as heart disease, strokes, some cancers, diabetes, bowel disease, gallstones, dental caries and osteoporosis – though to what degree is not yet known.

Northern Europe and United States, have sought with varying degrees of success to reduce saturated fat consumption, i.e. sugar not contained within the cell wall of a plant or animal food. By comparison, bananas contain their sugar content – fructose, sucrose and glucose – intrinsically, as well as containing substantial amounts of fiber (non-starch polysaccharides) which is helpful for digestion. Unripe banana contain ‘resistant’ starch, which is indigestible in the human small intestine. The nutritional qualities of the banana actually change with ripening, the sugar percentage rising form 2% to around 23% and the starch percentage falling from 23% to 1%.

Banana is high in vitamin B6, which helps fight infection and is essential for the synthesis of heme, the iron containing part of hemoglobin. The banana is a good source of vitamin C, needed to help fight infections. The combination of a good amount of potassium and low sodium may help protect against high blood pressure. As an easily digestible source of fiber, the banana is valuable in preventing both diarrhea and constipation. It has a creamy texture often associated with fatty foods, yet is virtually fat free.
Banana and Nutrition