THE NUTRITIONAL VALUE OF THE BANANA

That fruits are entering the dietary of man in this country more largely than ever before has been pointed out editorially inThe Journal.1This is of particular interest in view of the increasing importance that is being attached to the rather intangible "accessory food substances" in which fruits are supposed to be especially rich. It was with these facts in mind that a study of the ripening, composition and digestibility of the banana was undertaken. Fruits are frequently looked on primarily from the standpoint of the accessory substances they contain; but it is well to bear in mind in the case of the banana that its caloric value is very high, in fact higher than that of any other common fruit in its natural state. Furthermore, bananas may be readily obtained at any time of the year, and at a cost per calory about half that of other