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Goldfinger Banana – History & Nutrition

Have you ever heard of the Goldfinger banana? This delicious, nutrient-rich fruit is becoming increasingly popular with customers looking to buy fresh produce. But what makes Goldfinger bananas so special? Let’s take a look at some facts about this unique variety of banana.

History

The Goldfinger banana is a hybrid type of banana created by scientists in Honduras in 1971. It is a cross between two types of bananas – the “Gros Michel” and “Lady Finger” (also known as Lacatan) varieties. The Gros Michel was once the most popular type of banana, but it is no longer grown commercially due to its susceptibility to Panama Disease. The Lady Finger variety used in breeding programs around the world to create new hybrids like the Goldfinger.

Nutritional Benefits

Goldfinger bananas are an excellent source of dietary fiber, vitamin C and B6, potassium, magnesium and manganese. They also contain significant amounts of iron and vitamin A. Additionally, they are low in sodium and fat-free – making them a healthy snack choice for those watching their weight or trying to maintain healthy blood pressure levels. Being rich in antioxidants, they can help reduce inflammation and support digestive health too!

How to Buy and Store Goldfinger Banana

Goldfinger bananas have a very thin skin that becomes yellow when ripe and contains numerous black spots all over the surface. When buying them, choose those that are slightly green with no brown patches or bruises on them; these will ripen quickly at home if left at room temperature for a few days. Once ripe, store bananas in the refrigerator for up to five days; this will prevent them from going bad too quickly. If you want your bananas to last longer than five days, you can freeze them for up to three months!

Conclusion:

Goldfinger bananas are an excellent source of dietary fiber, vitamins and minerals; plus they taste great! They have a thin skin that turns yellow when ripe but still contain numerous black spots all over the surface; when buying these bananas make sure they have no brown patches or bruises on them as these will ripen quickly at home if left at room temperature for a few days. Once ripe, store these bananas in the refrigerator for up to five days or freeze them for up to three months.

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