We have an inordinate fear of chemicals. We have to get over it. Here is what is in a banana, thanks to James Kennedy, an Australian chemistry teacher:
WATER 75%.
SUGARS 12% (Glucose 48%, Fructose 40%, Sucrose 2%, Maltose <1%), Starch 5%, Fiber 3% (E460, E462, E464, E466, E467).
AMINO ACIDS 10% (Glutamic Acid 19%, Aspartic Acid 16%, Histidine 11%, Leucine 7%, Lysine 5%, Phenylalanine 4%, Argenine 4%, Valine 4%, Alanina 4%, Serine 4%, Glycine 3%, Threonine 3%, Isoleucine 3%, Proline 3%, Tryptothan 1%, Cystine 1%, Tyrosine 1%, Methionine 1%).
FATTY ACIDS 1% (Palmitic Acid 30%, Omega 6 Fatty Acid Linoleic Acid 14%, Omega 3 Fatty Acid Linoleic Acid 8%, Oleic Acid 7%, Palmitoleic Acid 3%, Stearic Acid 2%, Lauric Acid 7%, Palmitoleic Acid 3%, Stearic Acid 2%, Lauric Acid 1%, Myristic Acid 1%, Capric Acid <1%). Ash <1%, Phytosterols, E515, Oxalic Acid, E300, E306/Tocopherol, Phylloquinone, Thiamin.
COLORS (Yellow-Orange/Riboflavin E101, Yellow-Brown E160a).
FLAVORS (Ethyl Hexanoate, Ethyl Butanoate, 3-Methykbut-1-YL Ethanoate, Pentyl Acetate, E1510).
NATURAL RIPENING AGENT (Ethylene gas).
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