Malayasian Red Banana Plant-Tissue Cultured

Red bananas are a group of varieties of banana with reddish-purple skin. Some are smaller and plumper than the common Cavendish banana, others much larger. Red bananas should have a deep red or maroon rind when ripe, and are best eaten when unbruised and slightly soft. This variety contains more beta carotene and vitamin C than yellow bananas. It also contains potassium and iron. The redder the fruit, the more carotene and the higher the vitamin C level. As with yellow bananas, red bananas will ripen in a few days at room temperature and are best stored outside from refrigeration.