In the newly developed banana variety, the conversion takes at such a slow pace that there is no considerable rise in glucose level of diabetics eating these bananas, he explained. The sugar content apart, all vital ingredients of normal bananas are intact in the new variety, said the scientist. “Like its counterparts, the newly developed banana variety is rich in vitamin-B and C, phosphorus, calcium and iron,” said Gaur.
Asked about the concentration of sugar content in the new banana variety, he said: “As the banana variety is still in an experimental stage, it would not be feasible to say anything on this.” It would take another six months for the variety to be released for commercial use, he said. However, unlike 100 gram of ordinary banana, which normally has 650 calories, the same quantity of the new banana variety contains considerably lower calories.
India is the world’s largest banana producer (Ecuador is the largest exporter) with a 23 per cent share of world production (48.9 million tons.) In addition to the popular Cavendish variety sold in the US and UK, India produces a host of different varieties including red bananas, Rattail and Nentran.
