Dietary fiber in banana fruit

The use of unripe banana to prepare flour might be advantageous because the fruits with damage on the peel or those that fall as a result of cyclones and hurricane can be used for this purpose.

One of the important components of unripe banana flour is dietary fiber, 10.0-14.5% (dry basis) in Musa paradisiaca.

Total dietary fiber in banana flour for diverse Brazilian varieties and cultivars ranged between 6.3% and 15.5%.

Bakery products with banana flour have a low glycemic index and could be used as a dietary aid for people with low caloric requirements.

One small (six inch) banana or a half cup of sliced banana has 2.6 g dietary fiber.

Fiber from green, unripe bananas dramatically reduces the ‘bad’ (LDL) cholesterol and increases production of ‘good’ (HDL) cholesterol by up to 30%. Fiber rich diets have been linked to lower risk of coronary heart disease.
Dietary fiber in banana fruit