Calcium content in bananas
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Calcium Content in Banana Fruit and Peel
Calcium Levels in Banana Peels: Kepok and Ambon Varieties
Research shows that banana peels contain significant amounts of calcium. For example, kepok banana peels have an average calcium content of 2,568.7 mg/kg, while ambon banana peels contain about 2,095.3 mg/kg of calcium. These values highlight the potential of banana peels as a source of calcium for nutritional supplements and other uses. There are also notable differences in calcium content between different banana varieties, with kepok peels generally having more calcium than ambon peels .
Calcium in Banana Fruit: Effects of Ripening Methods
The calcium content in banana fruit itself can be influenced by ripening methods. Studies examining bananas ripened with calcium carbide found that calcium is one of the more abundant minerals in the fruit, ranking higher than magnesium, sodium, potassium, nitrogen, phosphorus, manganese, copper, and zinc. However, the use of calcium carbide for artificial ripening can introduce health risks due to heavy metal contamination, but it does not significantly reduce the natural calcium content in the fruit 345.
Impact of Calcium Supplementation on Banana Plants
Supplementing banana plants with calcium, especially under stress conditions like drought or cold, can improve the plant's resilience. Calcium supplementation helps maintain water balance, cellular stability, and enhances the production of protective compounds in the plant. While this research focuses on plant health rather than direct calcium content in the fruit, it underscores the importance of calcium in banana cultivation and stress management .
Calcium Chloride Treatments and Banana Quality
Treating bananas with calcium chloride can extend shelf life and affect ripening characteristics. While these treatments are mainly used to maintain firmness and delay spoilage, they also help integrate calcium into banana tissues. However, very high concentrations of calcium chloride can damage the fruit's structure, leading to faster ripening and tissue breakdown .
Conclusion
Bananas, especially their peels, are a notable source of calcium, with values ranging from about 2,000 to 2,500 mg/kg depending on the variety. The fruit itself also contains calcium, and its levels are relatively stable across different ripening methods, though artificial ripening can introduce other health risks. Calcium supplementation and treatments can benefit both plant health and fruit quality, but must be managed carefully to avoid negative effects. Overall, bananas and their peels can contribute to dietary calcium intake and have potential for use in nutritional products 123456.
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