Posts tagged ‘potassium’

Bananas Have More Sugar Than Mars Bars

By Chad Upton

If there’s one thing Broken Secrets loves, it’s bananas. The only other subject that we’ve covered as much is the Olympics. That’s because bananas are really interesting, especially when you consider some of the previous posts:

Even if you don’t care about that stuff, they’re still really tasty. But, that flavor comes at a cost: bananas have lot of sugar in them. In fact, a cavendish banana has about 47 grams of sugar in it. To put that into perspective, a mars bar clocks in at less than 37 grams of sugar!

To be fair, bananas have a lot more nutrients than mars bars and a lot less fat t0o.

Bananas have about 6 grams of fiber, 4.7 grams of protein and of course they’re known for their potassium, although they only have about 1 gram of it. The World’s Healthiest Foods website lists bananas as the 29th food with the most potassium per serving — Swiss Chard, Lima Beans and Potatoes are the top three.

Bananas are also a very good source of vitamin B6.

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Sources: wikipedia (banana), UC South Denmark, Column Five, The World’s Healthiest Foods

November 13, 2013 at 2:00 am 3 comments

Bananas Emit Antimatter Almost Every 75 Minutes

By Chad Upton

Potassium-40 is a fairly unstable isotope, although the half life is nearly a billion years.

Because bananas have so much of this isotope, there is enough decay to generate one positron (approximately) every 75 minutes.

bananas

A positron is basically the opposite of an electron. It has the same mass as an electron, but a positive charge instead of a negative one. It is the electron’s antimatter doppelgänger.

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photo: keepon (cc)

sources: tertiarysource.net, wikipedia (positron, gamma ray)

April 23, 2013 at 11:09 pm 13 comments

How to Accelerate and Slow Banana Ripening

I love bananas.

They are a nearly perfect fruit. They taste great. They’re fairly inexpensive. They have their own protective skin and they contain many nutrients such as: vitamins A, B1, B2, B3, B5, B6, B9, C, Calcium, Iron, Magnesium, Phosphorus, Potassium and Zinc.

But, if I had to register a complaint about bananas, it would be their shelf life. Keeping them perfectly ripe is a fine art — one worth mastering.

The first trick is something my wife, Kristen, taught me: don’t buy all your bananas from the same bunch! Pick a couple green ones and a couple that are ripe/near ripe. Then you have some you can eat right away and others that will be ripe when you’re ready for them.

The interesting part is that those two bunches are likely the same age. You assume the less ripe ones are newer, but the food distributors control ripeness. They have large, air tight banana ripening vaults that give them very precise control over banana ripening. They’re usually divided into multiple sections, so bananas can be kept at different stages of ripeness. If they’re selling a lot of bananas, they can accelerate the ripening so they will be ripe when they arrive at the store. If sales are slow, they can slow ripening to avoid waste.

How do they do that? (more…)

February 3, 2010 at 1:05 am 36 comments


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