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Beneficial green bananas

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Introduction

Bananas are probably one of the most popular fruits and boast important health benefits. Often, on a nutritional level, and depending on the individual, green bananas should be preferred over yellow ones and even more so over trigrated and more ripe ones. Green bananas are a little harder to peel and less sweet than ripe bananas, however they are very healthy.

Green Bananas: Nutritional Values

Both green and ripe bananas have a similar nutritional profile. The main difference is that the carbohydrates in green bananas are mostly in the form of starch. It slowly turns into sugar during the ripening process, which is why most people prefer to eat ripe bananas, precisely because of the sweet taste that distinguishes them from green ones. A medium-sized banana has 105 calories, about 1 gram of protein, 27 grams of carbohydrates, 3 grams of fiber and only a trace of fat. Bananas also provide various vitamins and minerals. They are a particularly good source of potassium, with 422 mg in a medium banana. The starchy carbohydrates in green bananas provide long-term energy, and their potassium helps replenish electrolytes after training. Thanks to its energetic and remineralising properties, and the presence of vasoactive substances, the consumption of bananas is recommended for athletes.

Green Bananas and Blood Sugar

Because the carbohydrates in green bananas come primarily from starch rather than sugar, they have a significantly lower glycemic index than ripe bananas. The glycemic index of a green banana is 30 , while a ripe banana is 51. Foods with a lower glycemic index will raise blood sugar more slowly than foods with a high glycemic index. Green bananas are a good choice in case of diabetes, insulin resistance, metabolic syndrome. Compared to ripe ones, more unripe bananas allow you to better control glucose levels and insulin metabolism.

Intestinal Health

Bananas: better green or yellow?

The degree of ripeness of bananas is extremely subjective. Many prefer unripe bananas, but most people eat them ripe. What makes the difference is the nutritional value which varies significantly depending on the maturation. First of all the sweetness. Ripe bananas, therefore yellow or tiger, are sweeter because the enzymes alter the starch. The more the fruit ripens, the more the starch will be transformed into simple sugars such as sucrose, glucose and fructose. It is precisely when the starch becomes simple sugar that the banana ripens and is easier to digest, however some nutrients are reduced as it ripens.

When the banana is yellow and with some dark spots, it produces a substance called TNF (tumor necrosis factor) capable of fighting malignant cells, therefore clear scientific studies have highlighted how bananas, the more they ripen, the more they develop anti-carcinogenic properties. Also for immune defenses, it is better to consume yellow and ripe bananas, rather than green ones, because they are decidedly more effective in strengthening the immune system.

When is it better not to consume them?

Those suffering from gastroduodenal ulcers must exercise caution when consuming bananas, both unripe and ripe. In fact, several people experience stomach acid after eating them. Given the high sugar content present which could raise blood sugar levels, bananas must be consumed rather unripe, especially by those suffering from diabetes and obesity.

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