When choosing bananas or in the market practically all of us give preference in supermarket to sweet products as it is much more tasty. However very few people know, as green banana fruits are capable to bring to a human body a lot of benefit, let its tastes will be not such attractive. Than this tropical guest is useful and as it is better to eat green bananas — about it read further.
Caloric content and chemical composition
Caloric content of green bananas in many respects depends on a concrete grade of a plant, but anyway this value will be less, than at ripe fruits. On average immature copies comprise 60–140 kcal on 100 g while yellow and sweet — 110–150 kcal.
At the same time 100 g of green bananas (caloric content about 137 kcal) comprise:
- fats of plant origin — 0.72 g;
- carbohydrates — 34.94 g (and 14% of this value — dietary fiber);
- proteins — 1.54 g.
Important! At dessert grades the return regularity is observed: so far the peel green — caloric content is in limits of 110 kcal on 100 g, and at full maturing decreases to 95 kcal.
As for other useful components, first place is won by the following macrocells:
- potassium — 348 mg (on 100 g of fruits);
- magnesium — 42 mg;
- sodium — 31 mg;
- phosphorus — 28 mg;
- calcium — 8 mg.
Besides, at green bananas there is also a considerable quantity of minerals from which it is possible to distinguish:
- selenium;
- hardware;
- manganese;
- zinc;
- fluorine.
As for vitamin structure, it is vitamins of the B (B1-B9) group, vitamin A, C, E, K, and among irreplaceable amino acids note methionine, a lysine, tryptophane.
By and large the making components of pulp of green banana are in many respects identical to contents of ripe fruits unless with much large number of sugars (appear as a result of starch transformation).
Whether you know? Presently more than 1000 types of bananas are known, but in food it is used only six of them: Lady Finger, Ays-Krim, Radzhapuri, Cavendish and Mysore, Robusta.
Whether it is possible to eat green bananas
Considering richness of the chemical composition of green banana fruits, them not only it is possible, but also it is necessary to eat, having chosen the grade which is the most suitable for itself.
Than are useful
The advantage of the described product for a human body many-sided, but, first of all, it is expressed in:
- normalization of operability of intestines due to maintenance of microflora;
- to prevention of development of inflammatory processes in a GIT;
- stabilization of arterial blood pressure and prevention of a hypertension;
- strengthening of bones due to preservation in an organism of enough calcium (at the regular use it will quickly not be washed away with urine) and replenishment of reserves of magnesium;
- neutralization of the increased acidity of a stomach and fast healing of ulcers;
- fast satisfying of hunger and maintaining satiety for long time.
Important! Green bananas will be useful to people with the increased content of sugar in blood. Unlike ripe products, such fruits contain less sugars, so at observance of consumption rates the diabetics will not aggravate the state.
What bananas it is more useful: green or yellow
In each type of bananas the advantages are had: ripe — sweet and soft, green — a good source of useful bacteria in intestines and the excellent decision for the people adhering to a diet. Besides, green fruits contain very important component — indigestible (or resistant) starch which gets into a rectum practically in an invariable look, and already here is split under the influence of bacteria. At the expense of it the person feels full and vigorous much longer.
Yellow bananas have anticarcinogenic and antioxidant properties which are fully shown at the time of a fruit covering by black tochechka — the TNF connections (are very effective at fight against abnormal cells of a human body). The more such specks, the immunity will be better to raise a banana fruit.
For increase in immunity recommend also bay leaf, garlic oil, cherry, currant leaves, a ginger root, tomato juice, pine nuts.
In other words, both ripe, and unripe banana will have both advantages, and shortcomings therefore to argue on whether these fruit, just senselessly are equally useful. Make the choice, proceeding from concrete needs of the organism.
As is
Green bananas are a little sourer yellow, and sometimes remind crude potato therefore not all people are ready to use them fresh. At the same time the prepared dishes with use of this ingredient often differ in just excellent flavoring properties, the main thing is to calculate proportions correctly.
So, from popular unripe banana dishes it is possible to allocate:
- the boiled thoroughly fruits in lemon sauce;
- fried in sunflower oil and given with yogurt;
- stewed bananas with rice;
- fried in the test.
These are only several options of preparation, but, actually, everything is limited only to your imagination. Usually hostesses fry green fruits, and here with what their tax — everyone solves.
How to store
The period of storage of green bananas depends on degree of their maturity and conditions indoors. Values in +13 … +14 °C are considered as ideal temperature, but if you want to preserve as long as possible their original form, it is possible to use one of the following technologies of such special storage:
- to wrap up a leg in a plastic bag to limit intake of air;
- it is good to air the room;
- to maintain temperature in allowable limits: it is not below +13 °C also of not above +17 °C.
It is good if in the house there is a cellar with storage conditions, suitable for greens, but if it is absent, then also the fridge as a last resort will fit, the main thing is to place bananas on the central shelves or in a door, that is in the warmest place. Of course, long to keep a fresh fortune it will not be come into, but you precisely have 3–4 days.
Whether you know? Most of all banana fruits residents of the African Uganda eat. By approximate calculations, on average about 220 kg of sweet fruit a year are the share of one inhabitant there.
For those who got used to eat only ripe bananas exists several cunnings promoting approach of their full maturing:
- the room in a paper package for 1–2 days (the gas emitted by fruits will collect in a package, thereby promoting natural processes of ripening);
- temperature increase in the place of storage (it is possible to put a package of bananas on a warm window sill or near gazplity);
- warming up in an oven within several minutes;
- storage in a cardboard box together with red apples (it is enough to place of them in the warm place for 1–2 days).
What can be harm
At the wrong or excessive use any foodstuff can do harm to our organism therefore you should not be surprised, as not so harmless green bananas what can seem at first sight.
To warn possible negative consequences, it is better not to eat fruits on a hungry stomach and to consume more than 1-2 pieces a day. At non-compliance with consumption rates it is impossible to exclude gipervitaminoz, caused by excessive receipt in a potassium organism (it is one of the main answers to a question why they cannot be eaten in a large number).
Especially dangerous such state will be for babies (possibly development of hemolytic anemia and kernicterus) because of what the feeding women should not eat green bananas, at least in a large number.
It is worth refusing these fruits and to the people suffering from some diseases. In particular:
- thrombophlebitises;
- the increased blood clotting;
- the progressing coronary heart disease.
Components of banana can increase density of blood that will provoke obstruction of vessels and formation of blood clot. For the same reason it is better not to use green fruits that who endured a heart attack recently, the stroke or is on a threshold similar states.
As for other consumers, they can quietly experiment with green bananas, creating everything new and unusual culinary masterpieces, bringing benefit to the organism.