THE FOOD VALUE OF PHILIPPINE BANANAS 
By WENCESLAO SALVADOR 
Of the Bureau of Science, Manila 
INTRODUCTION 
One of the well-known and most-important fruits through- 
out the Philippine Archipelago is the banana. It is highly es- 
teemed by rich and poor alike, since it is not only economical 
but also wholesome, delicious, and very appetizing. Further- 
more, it is the most plentiful of the Philippine fruits, being 
found at all times in the Philippine markets. Therefore, this 
fruit is very popular. Although it has long been an important 
article of our diet, no practical systematic work has been carried 
out in studying its chemical composition, and consequently we 
do not know definitely to what extent and in what way Philip- 
pine bananas aid the human system. 
There are some interesting features of the bananas that are 
worthy of note. The fruit can be preserved in many ways 
without deterioration, and it can be shipped easily from one 
place to another. The suckers are well suited for transport 
over long distances without injury. The plant grows in a 
great variety of soils and under widely varying conditions. Un- 
fortunately, Philippine bananas do not receive any kind of cul- 
tivation, being planted usually about dwelling houses for im- 
mediate consumption. If given the right scientific treatment 
and culture the commercial and food values of Philippine bana- 
nas can hardly be overestimated. 
There are many varieties of Philippine bananas, each of 
which has distinct characteristic taste and flavor. Some are 
somewhat acid, and others are sweet. Of some varieties the 
fruits are eaten raw, while those of others, like the saba, must 
be cooked first to make them more palatable. In the best va- 
rieties the pulp is soft and has a pleasing, delicate flavor. The 
bananas treated of in this paper are the common ones that Fili- 
pinos use constantly as food.1 They are greatly appreciated 
by both Filipinos and foreigners. 
2For botanical descriptions and illustrations of Philippine bananas see 
Philip. Journ. Sci. § C 10 (1915) 384, and Philip. Agr. Rev. 12 No. 3 
1919). 
(1919) 663 
