Although they may look and taste similar to many people, the truth is that the nutritional values of the two fruits differ considerably. Pay attention and find out what fruit ends up in your fridge, actually.
Everyone has gone to the fruit stand of their supermarket with confidence, and discover that there are no bananas, or you simply want to save some money (bananas tend to be more economical). The case is that you throw a few bananas in the shopping cart to not leave vacuum without stopping to think, “how equal are these two fruits?” Level nutrition, what is the difference exactly?
The differences between plantain and banana
Well, let’s focus first on their appearance, as both are very similar (certainly more than one has bought plantain, thinking that it was bananas). Even so, it is easy to tell them apart if you pay a bit of attention.
The two fruits come from the Musaceae family. This plant is characterized by large leaves, and has more than 41 different varieties. However, it is enough to observe the color or size to differentiate them with success.
Plantains tend to be larger (longer and heavier), while bananas have a shape which is more curved and its diameter is smaller. Another key difference is the texture, plantain tends to be more dry, while the banana is usually more firm and juicy. A third track, perhaps it is only within the reach of most experts, is the aroma. Just to put banana to the nose, we can verify that the smell is more intense than that of the plantain.
Once at home, the difference in taste is also very significant. As you remember the experts say that banana has less starch and more sugars than the plantain, so it has a sweeter taste. Still, both have consumer stalwarts beyond the differences that they have between their price, appearance or taste.
For many people, the key is to take a piece of fruit, or another in the basket lies in its nutritional composition. What do they provide exactly? What is the difference?
According to a study conducted by the Faculty of Health Sciences and Sports, the University of Zaragoza called ‘differential Characteristics between plantains of the Canary Islands and banana of different origins’, the amount of trace minerals (iron, copper, zinc, and manganese) of the plantain is a little inferior to the banana. In contrast, banana has more potassium (497,8 g/100 g in place of the 434,5 g/ 100 g than its cousin, the plantain).
Despite having the worst appearance (stains brown and brown) and more calories (90 for each 100 g), bananas win again in the content in sodium (to 7.8 mg/100 g), lower than that of plantain (of 5.8 mg/100 g), although, yes, it has less carbohydrates. However, plantain has 4 times more protein than the banana, and more vitamin A and iron. The content of fibre, protein and vitamin C is similar in both.
We hope that from now on you know to differentiate a plantain from a banana before you eat it!
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