Aft banana. Sorts, how to distinguish and correctly cook

Until recently, bananas were for us an exotic curiosity, and now they are full of shelves for all supermarkets. This tasty and useful treat is very popular with everyone and, importantly, it can not cause any allergic reaction. The fruit is imported to us from other countries, and for a long time there is an opinion that in the most part it is a fodder banana, which the inhabitants of the overseas countries would not use as food. Is it really?

Delicious fruit

Bananas in our country are eaten not only in fresh form, they are often brewed, baked and even roasted. There are recipes with a variety of variations, which use both bright yellow ripe fruits, and still quite green. Of these, chips are made, and in Asia, honey and even special banana beer are cooked. Bananas contain a unique substance - serotonin, due to which their use leads to an increase in mood.

Quality standard

Until 2001, a stern banana was often delivered to our country, which does not meet the general consumer standards. Now, thanks to the presence of the standard, the quality of all imported fruits has improved much. In today's GOST three classes of this product are prescribed - the second, the first and the extra. They can be determined by the number of pieces in a common brush, the diameter of the fetus and its length.

• The second grade must be at least fourteen centimeters.
• The first grade is 19 cm.
• Extra - not less than twenty centimeters.

Go shopping now you can arm yourself with a ruler or pay attention to the box where the manufacturer is required to indicate the minimum length of the fetus, its age and plantation code.

Types of varieties

Worldwide, up to four hundred different banana varieties are known today, which are divided into textiles (for paper production), decorative and edible. Many believe that quality fruits bypass our country side, and we are supplied only a stern banana. In fact, those fruits that are used for food, are divided into vegetable, dessert and dining. We eat most of the table bananas sorts "cavendish", "lady fingers", "baby". They are more miniature, differ by the tenderness of the pulp and a wonderful sweet taste.

Vegetable bananas

There is one more category of bananas - canteens, from them often prepare children's dishes and desserts and call "plantains". Such fodder bananas (photo - below) are also eaten, but they are coarser and harder, differ by coarse and small-fleshy flesh. Preferably, such fruits are cooked or fried, they are much larger, fleshier, there are even "plantains" with a peel of red color.

A dessert banana is used in fresh form, it is rich in vitamins and minerals, but for the general sale the producer most often buys fodder bananas.

How to distinguish

Vegetable types of bananas the producer usually marks on the box using a special designation - plantain. In addition, their main differences are the dimensions and clearly delineated longitudinal faces. Which bananas are considered to be fodder? These are practically straight long and large fruits, the diameter of which is not less than four centimeters.

They tear them from the trees not yet ripe and in this form are delivered to us, as this sort of bananas does not turn yellow when it's ripe, but immediately begins to turn black. Due to the high content of starch "plantains" are distinguished by high caloric content. To confuse the data of the variety when buying is quite difficult. The market is filled with yellow bananas, which no one buys for future use.

Fundamental rules

Find out which bananas are fodder, simple. There are a number of differences that clearly indicate their direct origin. It is on them and it is worth paying attention to when buying these fruits.

1. Our market is rich in two varietal groups of "pantain" - "horned" and "French". Both of them are distinguished by their low price and green, unripe appearance.
2. To the touch they are comparatively much stronger than table varieties, they have rough ribbing and tough skin.
3. Such green bananas have a fleshy, fresh flesh. At room temperature they quickly turn black and completely lose their taste.

It is recommended to choose exclusively yellow fruits, which have no visible defects, scratches and black specks. The gray color of bananas is a clear sign of stale fruit.

The use of "plantain"

The main value of vegetable bananas is phosphorus, which is contained in large quantities. These varieties are classified as dietary and recommended for consumption because they contain vitamins A, B, E, and C. The banana is rich in sulfur, chlorine, zinc, manganese, potassium and calcium. It is indicated for use by people suffering from cardiovascular pathologies, all kinds of arthritis and arthrosis, nervous disorders and having problems with the gastrointestinal tract. They contribute to the overall strengthening of immunity, eliminate weakness, increase mood, have expectorant and diuretic properties.

It is from this type of banana that you get especially tasty and nutritious hot dishes. They have a mild taste, which is perfectly combined with other, more vivid, ingredients. In a number of countries, wine, beer, cereal, muesli, chips, banana flour and even beverages that replace coffee are made on the basis of "plantains".

The energy value of such a nutritious fruit is 90 kcal per hundred grams of product, but during the heat treatment in them the amount of sugar and calories is significantly reduced. That's why nutritionists recommend including in a weekly diet "plantains" to people with diabetes or overweight. It is recommended to cook fodder bananas as vegetables, combining them with herbs and aromatic spices. This is a great side dish to any meat or fish.