The pulp of ripe banana consist essentially of sugar and is therefore easily digestible. The fruit is mainly starch some of which is converted to sugars with ripening. Many chemical changes occur within the banana during the ripening process that greatly affect palatability.
When the skin is yellow-green, 40% of its carbohydrates are starch; when the skin is fully yellow and the banana is ripe, only 8 percent of the carbohydrate are still starch.
100 g fresh banana of edible portion contain about 92 kcal. The fruit is composed of approximately 70% water, 27% carbohydrate, 0.3% fat and 1.2% protein.
Its high sugar (glucose, fructose, sucrose) content makes the banana, in its self-contained packet, a handy energy source.
Twelve vitamins are found in the fruit, which is considered a good source of the vitamins A, B1, B2 and C.
Banana contains high concentration of serotonin and dopamine, two neurotransmitters that can act directly in controlling the release of some hormones and in regulating the circadian rhythms of sleep and appetite.
Bananas have long been recommend as dietary supplementary for individuals suffering from digestive disorders due to their anti-ulcerogenic properties.
Study in 1990s by Harvard School of Public Health showed that a diet rich in high potassium foods such as bananas, oranges and plantain may reduced the risk of stroke.
Nutrition of ripe banana
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