Friday, January 28, 2022

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

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