Banana

Also known as Kela. Bananas are a staple starch for many tropical populations. Depending upon cultivar and ripeness, the flesh can vary in taste from starchy to sweet, and texture from firm to mushy. Both the skin and inner part can be eaten raw or cooked. Bananas are an excellent source of vitamin B₆, soluble fiber, and contain moderate amounts of vitamin C, manganese and potassium. Along with other fruits and vegetables, consumption of bananas may be associated with a reduced risk of colorectal cancer  and in women, breast cancer  and renal cell carcinoma. Banana ingestion may affect  dopamine production in people deficient in the amino acid tyrosine, a dopamine precursor present in bananas.  Individuals with a latex allergy may experience a reaction to bananas.