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4.0 DISCUSSION
The study's findings reveal interesting variations in the mineral content and antioxidant
capacity of organic and non-organic bananas. The observed variations offer valuable insights
for politicians, farmers, and consumers who are becoming more concerned about the
environmental and health effects of food production, in addition to illuminating the effects of
farming practices.
4.1 Mineral Composition
4.1.1 Sodium (Na)
While non-organic bananas have a significantly greater salt content (684.78 µg/g) than organic
bananas (643.51 µg/g), both types of bananas are still below healthy dietary guidelines.
Sodium is essential for preserving the electrolyte balance of the body and promoting healthy
neuronal activity. On the other hand, overindulgence carries concerns such elevated blood
pressure (He & MacGregor, 2013). Organic bananas may have a slight increase in sodium
due to variations in soil composition or the use of organic fertilisers, which can affect the
absorption of minerals. However, this slight variation emphasises the inherent variety in
produce cultivated under various agricultural systems and doesn't present a health risk.
4.1.2 Calcium (Ca)
One of the most noteworthy results of this study is the much-increased calcium content in
organic bananas (2,129.46 µg/g) compared to non-organic ones (1,744.45 µg/g). For the body
to have healthy bones and teeth, to support muscle contractions, and to promote enzymatic
functions, calcium is essential (Milton et al., 2023). Because organic agricultural practices
promote a better soil environment, bananas cultivated organically may have higher calcium
levels. Crop rotation and composting are two practices that improve soil fertility and increase
the minerals' bioavailability for plant uptake, such as calcium (Wien, 2007). This implies that
choosing organic bananas could provide consumers who are concerned about their health a
small but meaningful increase in their intake of calcium.