Tag: Banana waste

In a comparative study of banana nutrition, researchers found that banana peels and pulp contain nearly identical amounts of magnesium per 100 grams, with some data suggesting the peel may even contain slightly more. This discovery shifts the perspective on food waste and highlights the surprising nutritional potential hidden in a banana skin, challenging the common practice of discarding it.

Studies have shown that starches can be successfully isolated from the banana pseudostem, a resource often discarded as agricultural waste. The starch content of a banana stem can vary significantly depending on the variety, growth stage, and processing methods, with different parts of the stem yielding distinct concentrations. This valuable, though often overlooked, carbohydrate source has properties that make it a compelling alternative to more common starches like corn or potato.