The banana has been regarded as of doubtful value in the dietary of children, and it seemed worth while to investigate the merits of a food so abundant, economical and popular, and to determine the best ways of using it to get full nutritive value without digestive disturbances.
The chief food constituents of the banana are the carbohydrates which amount to about 22 per cent. In the green fruit these are in the form of a starch, but on maturing this is converted first into sucrose and finally into invert sugar. The proteins amount to less than 1 per cent, and their nature is at present unknown. The fat and fiber are negligible. The ash is important both in amount and kind of its constituents. Fruits are generally recommended for their vitamin content, and it is reasonable to think that the banana may have its share. These dietary accessories or