Banana Nutritional Profile
• Energy value (calories per serving): Moderate
• Protein: Low
• Fat: Low
• Saturated fat: Low
• Cholesterol: None
• Carbohydrates: High
• Fiber: Moderate
• Sodium: Low
• Major vitamin contribution: B vitamins, vitamin C
• Major mineral contribution: Potassium, magnesium
How Many Nutrients in Banana Food
• A banana begins life with more starch than sugar, but as the fruit ripens its starches turn to sugar, which is why ripe bananas taste so much better than unripe ones. The color of a banana’s skin is a fair guide to its starch/ sugar ratio.
• When the skin is yellow-green, 40 percent of its carbohydrates are starch; when the skin is fully yellow and the banana is ripe, only 8 percent of the carbohydrates are still starch. The rest (91 percent) have broken
down into sugars glucose, fructose, sucrose, the most plentiful sugar in the fruit. Its high sugar content makes the banana, in its self-contained packet, a handy energy source.
• Bananas are a high-fiber food with insoluble cellulose and lignin in the tiny seeds and soluble pectins in the flesh. They are also a good source of vitamin C and potassium.
• One small (six-inch) banana or a half-cup of sliced banana has 2.6 g dietary fiber and 8.8 mg vitamin C (12 percent of the RDA for a woman, 10 percent of the RDA for a man), plus 363 mg potassium.
How To Serve Nutritious Banana Food
Fresh and ripe.
Green bananas contain antinutrients, proteins that inhibit the actions of amylase, an enzyme that makes it possible for us to digess They are also more healthful.
• Green bananas contain proteins that inhibit amylase, an enzyme that makes it possible for us to digest complex carbohydrates, starch and other complex carbohydrates.
• Raw bananas are richer in potassium than cooked bananas; heating depletes potassium.
How To Buying Banana Food
Look for:
Bananas will be good when you plan to eat them. Bananas with brown specks on the skin are ripe enough to eat immediately. Bananas with creamy yellow skin will be ready in a day or two.
• Bananas with mostly yellow skin and a touch of green at either end can be ripened at home and used in two or three days.
Avoid
Overripe bananas whose skin has turned brown or split open. A grayish yellow skin means that the fruit has been damaged by cold storage. Bananas with soft spots under the skin may be rotten.
How To Storing Banana Food
• Store bananas that aren’t fully ripe at room temperature for a day or two. Like avocados, bananas are picked green, shipped hard to protect them from damage en route and then sprayed with ethylene gas to ripen them quickly.
• Untreated bananas release ethylene naturally to ripen the fruit and turn its starches to sugar, but natural ripening takes time.
• Artificial ripening happens so quickly that there is no time for the starches to turn into sugar. • The bananas look ripe but they may taste bland and starchy. A few days at room temperature will give the starches a chance to change into sugars.
• Store ripe bananas in the refrigerator. The cold air will slow (but not stop) the natural enzyme action that ripens and eventually rots the fruit if you leave it at room temperature.
• Cold storage will darken the banana’s skin, since the chill damages cells in the peel and releases polyphenoloxidase, an enzyme that converts phenols in the banana peel to dark brown compounds, but the fruit inside will remain pale and tasty for several days.
Tomato : amazing benefits & 3 adverse effects CLICK HERE
How To Preparing Banana Food
• Do not slice or peel bananas until you are ready to use them. When you cut into the fruit, you tear its cell walls, releasing polyphenoloxidase, an enzyme that hastens the oxidation of phenols in the banana, producing brown pigments that darken the fruit. (Chilling a banana produces the same reaction because the cold damages cells in the banana peel.)
• You can slow the browning (but not stop it completely) by dipping raw sliced or peeled bananas into a solution of lemon juice or vinegar and water or by mixing the slices with citrus fruits in a fruit salad. Overripe, discolored bananas can be used in baking, where the color doesn’t matter and their intense sweetness is an asset.
What Happens When You Cook Banana Food
• When bananas are broiled or fried, they are cooked so quickly that there is very little change in color or texture. • Even so, they will probably taste sweeter and have a more intense aroma than uncooked bananas. Heat liberates the volatile molecules that make the fruit taste and smell good.
How Other Kinds of Processing Affect Banana Food
Drying.
Drying removes water and concentrates the nutrients and calories in bananas. Bananas may be treated with compounds such as sulfur dioxide to inhibit polyphenoloxidase and keep the bananas from browning as they dry. People who are sensitive to sulfites may suffer severe allergic reactions, including anaphylactic shock, if they eat these treated bananas.
Freezing.
Fresh bananas freeze well but will brown if you try to thaw them at room temperature. To protect the creamy color, thaw frozen bananas in the refrigerator and use as quickly as possible.
Medical Uses and/or Benefits Of Banana
Lower risk of stroke.
Various nutrition studies have attested to the power of adequate potassium to keep blood pressure within safe levels. For example, in the 1990s, data from the long-running Harvard School of Public Health/Health Professionals Follow-Up Study of male doctors showed that a diet rich in high-potassium foods such as bananas, oranges, and plantain may reduce the risk of stroke.
• In the study, the men who ate the higher number of potassium-rich foods (an average of nine servings a day) had a risk of stroke 38 percent lower than that of men who consumed fewer than four servings a day. In 2008, a similar survey at the Queen’s Medical Center (Honolulu) showed a similar protective effect among men and women using diuretic drugs (medicines that increase urination and thus the loss of potassium).
Improved mood.
Bananas and plantains are both rich in serotonin, dopamine, and other natural mood-elevating neurotransmitters natural chemicals that facilitate the transmission of impulses along nerve cells.
Potassium benefits.
Because potassium is excreted in urine, potassium-rich foods are often recommended for people taking diuretics. In addition, a diet rich in potassium (from food) is associated with a lower risk of stroke.
• A 1998 Harvard School of Public Health analysis of data from the long-running Health Professionals Study shows 38 percent fewer strokes among men who ate nine servings of high potassium foods a day vs. those who ate less than four servings.
• Among men with high blood pressure, taking a daily 1,000 mg potassium supplement—about the amount of potassium in one banana reduced the incidence of stroke by 60 percent.
ability to easily digest food.
Removing bile. Strengthens the body and has the ability to increase weight. Improving blood flow. If there is constipation, it will go away. If people with irregular menstruation eat bananas, order will occur. It is used to treat gastrointestinal diseases and to heal intestinal ulcers.
Eliminates fatigue
Banana is the fruit that eliminates fatigue from hard work. After eatingThe torque will come automatically. After that, work again for a few hours let’s do it. The chemical in bananas is tripe dopamine, serotonin this is because of the nutrients.
prevent high blood pressure and strokes.
More than others, bananas help prevent 50 percent of strokes. Bananas are low in sugar and high in potassium, which helps prevent high blood pressure. Vitamin B6 is found in bananas.This is what regulates blood sugar levels. Bananas contain the chemical “antacid”, which helps some people to get rid of heartburn easily after eating. Bananas contain iron, which is caused by a lack of hemoglobin in the blood.
Brain Activity
Eating a banana at breakfast will give the brain a spin. Eating bananas for lunch, evening snacks and dinner will increase the strength of the brain. Mix honey with these If you eat this every morning and evening, you will get rid of nervousness, hand and foot tremors. Increasing the energy efficiency of the brain.
Adverse Effects Associated with Banana Food
Digestive Problems.
Unripe bananas contain proteins that inhibit the actions of amylase, an enzyme required to digest starch and other complex carbohydrates.
Sulfite allergies.
See How other kinds of processing affect this food.
Latex-fruit syndrome.
Latex is a milky fluid obtained from the rubber tree and used to make medical and surgical products such as condoms and protective latex gloves, as well as rubber bands, balloons, and toys; elastic used in clothing; pacifiers and baby bottle-nipples; chewing gum; and various adhesives.
• Some of the proteins in latex are allergenic, known to cause reactions ranging from mild to potentially life-threatening. Some of the proteins found naturally in latex also occur naturally in foods from plants such as avocados, bananas, chestnuts, kiwi fruit, tomatoes, and food and diet sodas sweetened with aspartame. Persons sensitive to these foods are likely to be sensitive to latex as well.
Note : The National Institute of Health Sciences, in Japan, also lists the following foods as suspect: Almonds, apples, apricots, bamboo shoots, bell peppers, buckwheat, cantaloupe, carrots, celery, cherries, chestnuts, coconut, figs,grapefruit, lettuce, loquat, mangoes, mushrooms, mustard, nectarines, oranges, passion fruit, papaya, peaches,peanuts, peppermint, pineapples, potatoes, soybeans, strawberries, walnuts, and watermelon.
Banana Food/Drug Interactions
Monoamine oxidase (MAO) inhibitors.
Monoamine oxidase inhibitors are drugs used to treat depression. They inactivate naturally occurring enzymes in your body that metabolize tyramine, a substance found in many fermented or aged foods. Tyramine constricts blood vessels and increases blood pressure.
• If you eat a food containing tyramine while you are taking an MAO inhibitor, you cannot effectively eliminate the tyramine from your body. The result may be a hypertensive crisis. There have been some reports in the past of such reactions in people who have eaten rotten bananas or bananas stewed with the peel.
False-positive test for tumors.
• Carcinoid tumors which may arise from tissues of the endocrine system, the intestines, or the lungs—secrete serotonin, a natural chemical that makes blood vessels expand or contract. Because serotonin is excreted in urine, these tumors are diagnosed by measuring the levels of serotonin by-products in the urine.
• Bananas contain large amounts of serotonin; eating them in the three days before a test for an endocrine
tumor might produce a false-positive result, suggesting that you have the tumor when in fact you don’t. (Other foods high in serotonin are avocados, eggplant, pineapple, plums, tomatoes, and walnuts.)
*If you like the information given by us, do not forget to share. Please comment below for any advice or suggestions.
If you like to read global information see also https://blograinbow.com/pork
