Internet Asks: "Banana pH"

Bananas, the much-loved and easy-to-grab fruit, grace fruit bowls, and lunchboxes across the globe. Wrapped in their vibrant yellow jackets, bananas are not only adored for their sweet, creamy flavor but also for the impressive array of nutrients they provide. 

However, some may ponder the acidity of this beloved fruit, as concerns arise for those with acid reflux or other health conditions that call for a low-acid diet. In this article, we will explore the pH of bananas, discuss the factors that can influence their acidity, and provide insights from nutritionists and healthcare professionals.

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Banana pH: How Acidic Are They?

The pH scale measures the acidity or alkalinity of a substance, ranging from 0 to 14. A pH value of 7 is considered neutral, while values below 7 are acidic and those above 7 are alkaline. According to the United States Department of Agriculture (USDA) FoodData Central database, the pH of ripe bananas ranges from 4.5 to 5.2, making them mildly acidic. However, the pH level can vary depending on the ripeness of the banana and the specific variety.

Effect of Ripeness and Variety on Banana pH

As bananas ripen, their pH level tends to increase, meaning they become less acidic. This is due to the conversion of starch into sugar, which results in a sweeter taste and a higher pH value. A study published in the journal Food Chemistry found that the pH of unripe bananas was approximately 4.6, while ripe bananas had a pH of around 6.0. This shift in acidity may affect individuals with certain health conditions or dietary preferences.

Different banana varieties may have slightly different pH levels, though they generally fall within the mildly acidic range.

While these values provide a general idea, it is essential to note that pH levels can vary depending on factors such as growing conditions, ripeness, and specific cultivars.

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References

1. 1. United States Department of Agriculture. (2019). Bananas, raw. FoodData Central. https://fdc.nal.usda.gov/fdc-app.html#/food-details/173944/nutrients

   2. U.S. Food and Drug Administration: Approximate pH of Foods and Food Products. (2007). https://www.healthycanning.com/wp-content/uploads/pH-FDAapproximatepHoffoodslacf-phs.pdf

   3. National Institutes of Health. (n.d.). Potassium. Office of Dietary Supplements. https://ods.od.nih.gov/factsheets/Potassium-HealthProfessional/

   4. National Institutes of Health. (n.d.). Vitamin B6. Office of Dietary Supplements. https://ods.od.nih.gov/factsheets/VitaminB6-HealthProfessional/

   5. Oviedo, E. V., & Lim, T. K. (2012). Musa × paradisiaca. In: Edible Medicinal and Non-Medicinal Plants, Vol. 3, Fruits. Springer, Dordrecht. https://doi.org/10.1007/978-94-007-2534-8_78
   6. Gopalan, A., Reuben, S. C., Ahmed, S., & Darvesh, A. S. (2012). The health benefits of red bananas (Musa acuminata Colla): A review. Journal of Food and Nutritional Disorders, 1(1), 1-5.
   7. Singh, B., & Singh, J. P. (1992). Studies on the Changes in Pigments, Sugars and Organic Acids During Ripening of Banana Fruit. Journal of Food Science and Technology, 29(3), 166-168. [3] Kim, Y., & Brecht, J. K. (1993). Changes in individual sugars and organic acids during ripening of bananas. Food Chemistry, 47(2), 121-124.
   8. DeVault, K. R., & Castell, D. O. (2005). Updated guidelines for the diagnosis and treatment of gastroesophageal reflux disease. The American Journal of Gastroenterology, 100(1), 190-200.