Banana

The banana is of great nutritional value. It has a rare combination of energy value, tissue
building elements, protein, vitamins and minerals. It is a good source of calories being
richer in solids and lower in water content than any other fresh fruit. A large banana
supplies more than 100 calories. It contains a large amount of easily digestible sugar,
making it a good source of quick energy and an excellent means of recovery from fatigue.

Food Value

Minerals and Vitamins

Moisture
70.1%
Calcium
85 mg

Protein
1.2%
Phosphorus
50 mg

Fat
0.3%
Iron
0.6 mg

Minerals
0.8%
Vitamin C

Small amounts of Vitamin B Complex

8 mg

Fiber
0.4%

Carbohydrates
7.2%
100%

Calorific Value 116

*Values per 100 gms edible portion

The banana constitutes almost a complete balanced diet in combination with milk.

Banana is known for promoting healthy digestion.

The banana is used as a dietary food against intestinal disorders because of its soft
texture and blandness. It is the only raw fruit which can be eaten without distress in
chronic ulcer cases. It neutralizes the over-acidity of the gastric juices and reduces the
irritation of the ulcer by coating the lining of the stomach.

Bananas are of great value both in constipation and diarrhea as they normalize colon
functions in the large intestine to absorb large amounts of water for proper bowel
moments. Their usefulness in constipation is due to their richness in pectin, which is
water-absorbent and this gives them a bulk producing ability. They also possess the
ability to change the bacteria in the intestines from the harmful type of bacilli to the
beneficial acidophyllus bacilli.

Bananas are useful in the treatment of arthritis and gout.

Being high in iron content, bananas are beneficial in the treatment of anemia. They
stimulate the production of hemoglobin in the blood

A diet consisting of bananas and skimmed milk is considered an effective remedy for
weight reduction. In prescribed course of diet treatment, the daily diet is restricted to six
bananas and four glasses of skimmed milk or buttermilk made from skimmed milk for a
period of 10 to 15 days. Thereafter green vegetables may be introduced gradually,
reducing the intake of bananas from six to four. This regimen or prescribed course of diet
treatment can be continued till the desired results are achieved. Bananas are suitable for
overweight people as they contain practically no sodium.

Cooked banana flower eaten with curd is considered an effective medicine for menstrual
disorders like painful menstruation and excessive bleeding.
Apple

Nearly 7,500 varieties of the fruit are grown all over the world. The apple is a native of
Eastern Europe and Western Asia and has been cultivated from pre-historic times.

The apple is a highly nutritive food. It contains minerals and vitamins in abundance. The
food value of the apple is chiefly constituted by its contents of sugar which ranges from 9
to 51 per cent. Of this, fruit sugar constitutes 60 per cent and glucose 25 pet cent and cane
sugar only 15 per cent.

Food Value

Minerals and Vitamins

Moisture
84.6%
Calcium
10 mg

Protein
0.2%
Phosphorus
14 mg

Fat
0.5%
Iron
1 mg

Minerals
0.3%
Vitamin A
40 IU**

Fibre
1.0%
Small amounts of Vitamin E, and B Complex

Carbohydrates
13.4%

100%

Calorific Value - 59

*Values per 100 gms edible portion

**International Unit

The skin of apple should not be discarded when taking it in raw form as the skin and the
flesh just below it contain more vitamin C than the inner flesh. The vitamin content
decreases gradually towards the center of the fruit. The skin also contains five times more
vitamin A than the flesh.

Apple contains Pectin and Malic acid.

Iron contained in the apple helps in formation of blood.

Raw apples are good for constipation.

Cooked or baked apples are good for diarrhea.

Apples have been found useful in acute and chronic dysentery among children. Ripe and
sweet apples should be crushed into pulp and given to the child several times a day.
 Apples are of special value to heart patients. They are rich in potassium and phosphorus
but low in sodium. It is also useful for patients of high blood pressure.

Apple is also said to be beneficial to gout patients caused by increase of uric acid in
blood.

Apples, boiled to a jelly, make a very good liniment for rheumatic pains. They should be
rubbed freely on the affected area.

Sweet apples are valuable in dry hacking cough.

Apples are useful in kidney stones.

The apple peel water is an excellent medicine for the inflamed eyes as an eye wash. The
over-ripe apples are useful as a poultice for sore eyes. The pulp is applied over the closed
eyes.

Tooth-decay can be prevented by regular consumption of apples as they possess a mouth

cleansing property.

The apple is the best fruit to tone up a weak and run-down patient. It removes
deficiencies of vital organs and makes the body stout and strong. It tones up the body and
the brain as it contains more phosphorus and iron than any other fruit or vegetable. Its
regular consumption with milk promotes health and youthfulness and helps build healthy
and bright skin.

A Good Source Of Chlorine Copper Iron

Magnesium Manganese Pectin
Phosphorus Potassium Silicon
Sodium Sulfur Vitamin A
Vitamin B–1, 2, & 6 Vitamin C Biotin

Apple — Nutritional Analysis Nutrient Units Value per 100 grams

Proximates
Water g 83.93
Energy kcal 59
Energy kj 247
Protein g 0.19
Total lipid (fat) g 0.36
Ash g 0.26
Carbohydrate, by difference g 15.25
Fiber, total dietary g 2.7
Minerals
Calcium, Ca mg 7
Iron, Fe mg 0.18
Magnesium, Mg mg 5
Phosphorus, P mg 7
Potassium, K mg 115
Sodium, Na mg 0
Zinc, Zn mg 0.04
Copper, Cu mg 0.041
Manganese, Mn mg 0.045
Selenium, Se mcg 0.3
Vitamins
Vitamin C, total ascorbic acid mg 5.7
Thiamin mg 0.017
Riboflavin mg 0.014
Niacin mg 0.077
Pantothenic acid mg 0.061
Vitamin B-6 mg 0.048
Folate, total mcg 3
Folic acid mcg 0
Folate, food mcg 3
Folate, DFE mcg_DFE 3
Vitamin B-12 mcg 0.00
Vitamin A, IU IU 53
Retinol mcg 0
Vitamin A, RAE mcg_RAE 3
Vitamin E mg_ATE 0.320
Tocopherol, alpha mg 0.32
Amino Acids
Tryptophan g 0.002
Threonine g 0.007
Isoleucine g 0.008
Leucine g 0.012
Lysine g 0.012
Methionine g 0.002
Cystine g 0.003
Phenylalanine g 0.005
Tyrosine g 0.004
Valine g 0.009
Arginine g 0.006
Histidine g 0.003
Alanine g 0.007
Aspartic acid g 0.034
Glutamic acid g 0.020
Glycine g 0.008
Proline g 0.007