Bananas are also a good source of dietary fiber

Fruit with white flesh and sweet, the banana, which takes its name from the word banana, "finger" in Bantu, has emerged in Southeast Asia around 500 BC. Long ignored by the man she eventually domesticated by the Chinese who gradually incorporate into their diets. It is only the option of maritime expeditions, finally found the banana in South America and the Caribbean, where humidity and tropical temperatures are ideal for its cultivation. Introduced into Europe from the eighteenth century by the Portuguese, this fruit is very fragile in nature, is widely marketed until a century later, thanks to the modernization of transportation and storage. Currently, the largest banana-producing countries are located around the globe (India, Brazil, Philippines, Ecuador and Indonesia), thereby providing uninterrupted production throughout the year. Giant herb of the family Musaceae, the banana tree, whose leaves are 3 to 8 meters, can only produce a single plan year. Each plan may include more than 300 fruit distributed by hand, small clusters of a dozen bananas, and can reach a total weight of several hundred kilograms. Because of its fragility, this fruit to be exported in very special storage conditions. Harvested green bananas will be stored on his arrival in large warehouses called ripening, when fruit waiting to reach maturity before being finally sold. It is between 16.5 and 20 ° C than bananas blondissent take their sweet taste and flavor. There are two main types of bananas: bananas fruit vegetables and bananas. Bananas grown for export, mainly banana fruit. Very sweet, there are hundreds of varieties, among which we count Grande naine bananas, Gros Michel, or Poyo Cavendish. These banana fruit can be short and purplish, or more often long and yellow to brown spots in the image of those found in France. Banana vegetable or plantain, is larger and less sweet than its cousin, and is found mostly in Creole cuisine, South American