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August 5, 1933

The Nutritive Value of the Banana.

JAMA. 1933;101(6):471. doi:10.1001/jama.1933.02740310055035

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This summarizes the nutritive value of the banana, including chemical composition, character of the protein, effect on intestinal flora, acid-base value of the minerals, hematopoietic properties, effect on calcium absorption, vitamin content, and digestibility. The banana is a good source of calories, of "quick energy"; its protein is of good value, the carbohydrates are well tolerated in sprue and celiac disease and they are corrective to a considerable degree in these two conditions. The banana stimulates intestinal growth of gram-positive aciduric types and opposes development of colon forms. It effects increase of volume of the stools, producing a mild laxative action, and contributes significant quantities of calcium, magnesium, phosphorus, sulphur, iron and copper. It has an alkaline reaction to offset acidosis of acid diets, has red blood cell regenerating potency, increases utilization of calcium, is a good source of vitamins A, B, C and G, is an excellent milk modifier

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