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Among the main differences, it
can be said the Canarian banana has a
higher degree of ripeness and time growing in the plant
than the tropical banana, due to a minor distance between
its production and the banana consumer market.
Furthermore, the banana from the Canaries
has a higher in dex of humidity, that is why it is much
more savoury than the common banana which is drier. In
the banana, the carbohydrate values, soluble/sugar and
sacarose are slightly higher, and this means a more flavourish
texture than the one from the Canaries, which besides
has a higher degree of potassium.
Finally, the weather in the Canaries is more varied than
in the Tropical Islands, which implies a longer time of
growing(6 months) with respect to common banana (3 months),
and this implies a higher degree of ripeness, flavour
and aroma.
Source:
Nutritional research of Canarian banana. Physiology and
Nutritional Department. Univ. de Navarra. Comparative
research of the nutritive value of Canarian and American
banana. Univ. Complutense, Madrid. Pharmacy Faculty, Nutrition
and Bromatology II Department.
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