BANANA

The scientific name Musa × paradisiaca (or Musa paradisiaca) and the common names banana, banana, banana, cambur, molecho, ripe and guineo refer to a large number of herbaceous plants of the genus Musa, both hybrids obtained horticulturally from the species wild Musa acuminata and Musa balbisiana as genetically pure cultivars of these species. Originally classified by Carlos Linneo as Musa paradisiaca in 1753, the type species of the genus Musa, subsequent studies have led to the conclusion that the complex taxonomy of the genus includes numerous hybrids, of varied genetic composition, and a strictly sui generis system has been developed of classification to account for this variation. However, according to the rules of the International Code of Botanical Nomenclature, the Linnean name has priority, and continues to be used - both in its original form and in the modified Musa × paradisiaca, which indicates that it is a hybrid - to generically designate these varieties. In the vernacular nomenclature sometimes a difference is drawn between bananas, eaten raw as dessert fruit, and bananas, which due to their higher starch content should be roasted or fried before eating. The difference does not correspond exactly to any genetic criteria; Although the varieties with the greatest genetic presence of M. balbisiana are usually included in this second group, it cannot be determined whether a plant will produce bananas or bananas simply because of their genetic constitution. The confusion increases due to the fact that in other regions the terms are considered perfectly synonymous (see, below, section on Etymology). In any case, this group of vegetables makes up the most consumed intertropical fruit in the world. It is a false berry, of a falcate or elongated shape, that grows in clusters of up to 400 units and 50 kg in weight; yellow when ripe, it is sweet and fleshy, rich in fiber, carbohydrates, potassium, vitamin A, vitamin C and tryptophan, it contains a very useful natural antacid against heartburn; In addition, it is low in sodium and low in fat. It is much richer in calories than most fruits because of its high starch content; Of the 125 grams that weighs on average, 25% is dry matter, which provides about 120 calories. It contains the most digestible carbohydrates (the body can burn the calories it offers much more easily than those that come from fat)

.1 They are grown in more than 130 countries, from Southeast Asia where they are native, to Oceania and South America; the main world producer is India, 2 where almost a quarter of the fruits sold in the world are grown, although a good part of them are for domestic consumption. The main exporter is Ecuador, which generates almost a third of global exports. The production volume of bananas and bananas is only exceeded by wheat (Triticum spp.), Rice (Oryza sativa) and corn (Zea mays). The continuous production of fruit throughout the year makes them especially valuable as food at the time between harvests in tropical countries; It is the frying bananas that primarily fulfill this role.