Different types of banana and its nitritional composition
Answers
Answered by
0
Banana fruits are among the most important food crops in the world.
They come from a class of plants called Musa, that are native to Southeast Asia, and are grown in many of the warmer areas of the world.
Bananas are a healthy source of fibers,potassium, vitamin B6, vitamin C, and various antioxidants and phytonutrients.
There are many different types, and they come in many different sizes. Color usually varies from green to yellow.
Nutrition Facts
One medium-sized banana contains about 105 calories, most of which come from carbs.
The table below contains detailed information on all the nutrients in bananas
Carbohydrates
Bananas are a rich source of carbohydrates , mainly starch in unripe bananas and sugars in ripe bananas.
The carbohydrate composition of bananas changes drastically during ripening.
The main component of unripe bananas is starch. Green bananas contain up to 70-80% starch, on a dry weight basis.
During ripening, the starch is converted into sugars and ends up being less than 1% when the banana is fully ripe .
The most common types of sugar found in ripe bananas are sucrose, fructose and glucose. In ripe bananas, the total content of sugars can reach more than 16% of the fresh weight .
Bananas have a glycemic index of 42-58, depending on their ripeness, which is relatively low . This is a measure of how quickly the carbs in a food enter the bloodstream.
The low glycemic index of bananas is explained by their high content of resistant starch and fiber, which mitigates the blood sugar rise after a meal.
Fibers
A high proportion of starch in unripe bananas is resistant starch , which, as the name suggests, is resistant to digestion and is therefore a type of fiber.
Resistant starch passes down to the large intestine where it is fermented by bacteria in a process that forms butyrate, a short-chain fatty acid that appears to have beneficial effects on intestinal health .
Bananas are also a good source of other types of fiber, such as pectin. Some of the pectin in bananas is water-soluble.
When bananas ripen, the proportion of water-soluble pectin increases, which is one of the main reasons why bananas turn softer as they age .
Both pectin and resistant starch moderate the rise in blood sugar after a
VITAMINS AND MINERALS
Bananas are a significant source of several vitamins and minerals, especially potassium, vitamin B6, and vitamin C (1).
Potassium: Bananas are a good source of potassium. A diet high in potassium can lower blood pressure in people with high blood pressure and has positive effects on cardiovascular health (6).Vitamin B6: Bananas are high in vitamin B6. One medium-size banana can provide up to 33% of the recommended daily intake of vitamin B6.Vitamin C: Like most fruit, bananas are a good source of vitamin C.
They come from a class of plants called Musa, that are native to Southeast Asia, and are grown in many of the warmer areas of the world.
Bananas are a healthy source of fibers,potassium, vitamin B6, vitamin C, and various antioxidants and phytonutrients.
There are many different types, and they come in many different sizes. Color usually varies from green to yellow.
Nutrition Facts
One medium-sized banana contains about 105 calories, most of which come from carbs.
The table below contains detailed information on all the nutrients in bananas
Carbohydrates
Bananas are a rich source of carbohydrates , mainly starch in unripe bananas and sugars in ripe bananas.
The carbohydrate composition of bananas changes drastically during ripening.
The main component of unripe bananas is starch. Green bananas contain up to 70-80% starch, on a dry weight basis.
During ripening, the starch is converted into sugars and ends up being less than 1% when the banana is fully ripe .
The most common types of sugar found in ripe bananas are sucrose, fructose and glucose. In ripe bananas, the total content of sugars can reach more than 16% of the fresh weight .
Bananas have a glycemic index of 42-58, depending on their ripeness, which is relatively low . This is a measure of how quickly the carbs in a food enter the bloodstream.
The low glycemic index of bananas is explained by their high content of resistant starch and fiber, which mitigates the blood sugar rise after a meal.
Fibers
A high proportion of starch in unripe bananas is resistant starch , which, as the name suggests, is resistant to digestion and is therefore a type of fiber.
Resistant starch passes down to the large intestine where it is fermented by bacteria in a process that forms butyrate, a short-chain fatty acid that appears to have beneficial effects on intestinal health .
Bananas are also a good source of other types of fiber, such as pectin. Some of the pectin in bananas is water-soluble.
When bananas ripen, the proportion of water-soluble pectin increases, which is one of the main reasons why bananas turn softer as they age .
Both pectin and resistant starch moderate the rise in blood sugar after a
VITAMINS AND MINERALS
Bananas are a significant source of several vitamins and minerals, especially potassium, vitamin B6, and vitamin C (1).
Potassium: Bananas are a good source of potassium. A diet high in potassium can lower blood pressure in people with high blood pressure and has positive effects on cardiovascular health (6).Vitamin B6: Bananas are high in vitamin B6. One medium-size banana can provide up to 33% of the recommended daily intake of vitamin B6.Vitamin C: Like most fruit, bananas are a good source of vitamin C.
Similar questions