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Founded in Hawaii in 1851, Dole Food Company, Inc., with 2010 revenues of $6.9 billion, is the world's largest producer and marketer of high-quality fresh fruit and fresh vegetables. Dole markets a growing line of packaged and frozen foods, and is a produce industry leader in nutrition education and research. The Company does business in more than 90 countries and employs, on average, 36,000 full-time, regular employees and 23,000 full-time seasonal or temporary employees, worldwide.

Bananas

description

Bananas provide an excellent source of vitamin B6 and a good source of potassium, fiber and vitamin C - nutrients that help promote heart health.

Benefits

A Naturally Fat Free Food

A Naturally Cholesterol Free Food

A Naturally Very Low Sodium Food

Good Source of Potassium

Good Source of Dietary Fiber

Excellent Source of Vitamin C

Nutrition facts Nutrition Facts Serving Size 1 medium banana (126g)
Amount Per Serving
Calories 110 Calories from Fat 0 
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g 0%
Cholesterol 0mg 0%
Sodium 0mg 0%
Potassium 450mg 13%
Total Carbohydrate 29g 10%
Dietary Fiber 3g 12%
Sugars 15g
Protein 1g
Vitamin A 2% Vitamin C 20%
Calcium 0% Iron 2%
Vitamin B6 25% Manganese 15%


*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
Calories 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2,400mg 2,400mg
Potassium 3,500mg 3,500mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

How to Store

Remove bananas from plastic produce bag and store at room temperature. The warmer it is, the faster the bananas will ripen. To slow ripening, refrigerate (peel will turn black but the fruit inside will be fresh and ripe). Bananas can be frozen once the banana is peeled and stored in a freezer bag until ready to use (use a bit of fresh lemon juice to reduce browning).

If bananas are too green, place them in a brown paper bag, in a warm dry area (but not in direct sunlight) for a day or two to encourage ripening. If there is still not enough yellow appearing on the peel, place a ripe apple in the bag with the bananas.

How to Select

Choose bananas according to the peel color and ripeness desired. Select full-yellow bananas for salads or immediate eating. Use fully ripe bananas, with speckles on the peel for baking, smoothies or recipes that specify mashed bananas.

Usage Tips

If using bananas in salads, to prevent pieces from browning, toss them in pineapple juice before adding. The pineapple juice acts as an ascorbic acid color keeper.