How much calcium in banana
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Calcium Content in Bananas: A Comprehensive Analysis
Soluble Calcium in Banana Pulp
Bananas are a popular fruit known for their rich nutrient profile, including essential minerals like calcium. A study analyzed the soluble calcium content in banana pulp using an in vitro digestion model. The results indicated that the calcium content in eighty percent maturity banana pulp was 1.479 mg/g dry weight (DW). The study further broke down the calcium content into soluble and insoluble fractions, finding 1.108 mg/g DW in the soluble fraction and 0.412 mg/g DW in the insoluble fraction, with an extraction rate of 74.9%.
Comparative Mineral Content in Different Banana Varieties
A comparative study of various banana varieties grown in the coastal belt of Karnataka, India, revealed significant differences in mineral content. The Galhi banana variety was found to have the highest calcium content at 47.19 mg per 100g fresh weight. This study highlights the variability in mineral content among different banana varieties, emphasizing the importance of variety selection for nutritional benefits.
Nutrient Composition of Mchare Cooking Bananas
Research on fifteen Mchare cooking bananas from northern Tanzania also provided insights into their mineral content. The calcium content in these bananas ranged from 3.0 to 6.0 mg per 100g fresh weight. This study underscores the potential of cooking bananas to contribute to dietary calcium intake, especially in regions where these varieties are a staple food.
Fortification of Banana Yogurt with Calcium
An interesting approach to enhancing calcium intake is through the fortification of banana yogurt. A study investigated the effects of fortifying banana yogurt with calcium gluconate and calcium lactate. The results showed that fortification increased the pH values and lactic acid bacteria counts in the yogurt, without significantly affecting its rheological and sensory properties up to certain levels of fortification.
Risks of Calcium Carbide-Ripened Bananas
While bananas are a good source of calcium, it is important to consider the safety of the ripening process. A study on the effects of consuming calcium carbide-ripened bananas highlighted potential health risks. Calcium carbide, used as a ripening agent, can have harmful biochemical and histological effects on maternal and neonatal livers, indicating the importance of consuming naturally ripened bananas.
Impact of Calcium and Magnesium on Banana Quality
The application of calcium and magnesium in banana cultivation can influence the quality and yield of the fruit. An experiment conducted on the Grand Naine variety showed that applying 150g of calcium per plant resulted in improved plant height, girth, leaf area, and fruit yield. The calcium content in the fruit was measured at 10.38 mg per 100g fresh weight, demonstrating the positive impact of calcium supplementation on banana quality.
Conclusion
Bananas are a valuable source of calcium, with content varying significantly across different varieties and cultivation practices. While the average calcium content in bananas can range from 3.0 to 47.19 mg per 100g fresh weight, factors such as ripening methods and fortification can further influence their nutritional profile. Ensuring the consumption of naturally ripened bananas and considering fortified products can enhance calcium intake, contributing to better overall health.
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