- Vitamin B6 (pyridoxine)
- Vitamin C
- Riboflavin (vitamin B2)
Disease Prevention and Risk Reduction
A 2009 study published in the International Journal of Cancer reported on the comparative effects of various fruits and vegetables and breast cancer risk among Chinese women. It found that bananas were one of eight specific fruits and vegetables associated with a lower risk of the disease.
A study conducted in Uruguay and published in the journal Nutrition and Cancer found that a high intake of bananas was the strongest predictor for protection against colorectal cancer.
Researchers in India have reported that blood pressure was lowered by 10% when people in their test group ate two bananas each day for a week.
According to Juicing-For-Health.com, compared to an apple, a banana has four times the protein, twice the carbohydrates, three times the phosphorus, five times the vitamin A and iron, and twice all the other vitamins and minerals. Bananas also contain ample amounts of copper (to prevent graying hair), chromium, fluoride, manganese, selenium (to prevent pigmentation) and zinc.
Some scientists believe bananas have an antibacterial effect that prevents ulcers. The smoothness of the fruit also coats an upset stomach.
Vitamin B6 may decline by 50% when the banana is heated so eating it raw is best nutritionally.
Reinhard, Tonia. Superfoods: The Healthiest Foods on the Planet. Buffalo, NY: Firefly, 2010. Print.
Khalsa, Dharma Singh. Food as Medicine: How to Use Diet, Vitamins, Juices, and Herbs for a Healthier, Happier, and Longer Life. New York, NY: Atria, 2003. Print.