SLH Pisang Mas Banana

Pisang mas: About 8cm long, these bananas are very thin-skinned and fragile when ripe. Their golden-yellow flesh is sweet and honey-like and faintly gelatinous. Best eaten fresh, not cooked. The "baby bananas" marketed as children's snacks are often pisang mas hybrids. Key Information: A banana is an elongated, edible fruit – botanically a berry – produced by several kinds of large herbaceous flowering plants in the genus Musa. In some countries, bananas used for cooking may be called "plantains", distinguishing them from dessert bananas. Health Benefits: Bananas are among the world’s most popular fruits. Native to Southeast Asia, they are now grown in many warm parts of the world. Bananas vary in color, size and shape. The most common type is the Cavendish, which is a type of dessert banana. Green when unripe, it yellows as it matures. Bananas contain a fair amount of fiber, as well as several antioxidants. One medium-sized banana (118 grams) also boasts Potassium: 9% of the RDI Vitamin B6: 33% of the RDI Vitamin C: 11% of the RDI Magnesium: 8% of the RDI Copper: 10% of the RDI Manganese: 14% of the RDI Net carbs: 24 grams Fiber: 3.1 grams Protein: 1.3 grams Fat: 0.4 grams Each banana has only about 105 calories and consists almost exclusively of water and carbs. Bananas hold very little protein and almost no fat. The carbs in green, unripe bananas consist mostly of starch and resistant starch, but as the banana ripens, the starch turns into sugar (glucose, fructose and sucrose). Country of Origin: Malaysia/Indonesia Storage: Store in a cool and dry place