Although Papua New Guinea was the first to domesticate bananas, it has now spread to about 135 countries. All over the world, more than 1000 varieties of bananas are produced. In 2016, nearly 28 per cent of the world’s banana production came from India and China.
Improving health and reducing the risk of malnutrition, banana has a strong health preservation potential. It is rich in carbohydrates, dietary fibres, certain vitamins and minerals, and many health-promoting bioactive phytochemicals. Banana is rich in iron, hence they can be recommended to those who are suffering from anaemia.
Banana also has antidiarrheal, antiulcerogenic, and antioxidant activity. That is why it is used in special diets where ease of digestibility, low fat, minerals and vitamins are necessary.
The health benefits of using green banana products related to gastrointestinal symptoms/diseases, glycemic/insulin metabolism, weight control, and renal and liver complications associated with diabetes.
Banana reduces hunger and nutritional deficiency, improves appetite for other foods, improves physical health and provides energy, support cognitive and socioemotional development.