It is appreciated for its melting texture and sweet taste. The banana is recommended for its energy intake, its magnesium, mineral or potassium content. But how to consume it? Should we prefer it ripe, spotted, green or yellow?
” In terms of calories, there are no big differences between these different categories. The nuance exists at the level of digestion. Green bananas are rich in raw starch, which is poorly digested. says Laurent Miclo, director of dietary studies at the University of Lorraine.
If you like to eat green bananas, you have been warned, your intestines may suffer. Note that the worst case scenario is when it is associated with a plate of lentils for example. There digestion is likely to be extremely complicated. ” The riper a banana is, the easier it will be to digest. Starch transforms over time and becomes the equivalent of sugars such as fructose and glucose, easier to break down by our body adds the expert.
Note that its more pronounced sweet taste in this case does not change the quantity of carbohydrates that it conceals. What changes is how quickly its sugar will be absorbed into the blood. The more she is blackberryand the more this absorption is fast. Which may be suitable before an intense sports session. On the other hand, for diabetics, it will be necessary to remain careful and rely on the advice of his doctor because it remains a caloric and sweet fruit. As a result, many people banish it from their diet because it would make you fat. However, as with many other foods, it only makes you fat if you abuse the quantities.
As part of a balanced diet, it has its place among other fruits, if you do not consume it three times a day or every day. So no question of depriving yourself of it if you do not suffer from any particular health problem, but just to consume it reasonably and in preferring speckled ones to the green ones. In addition, you will benefit from an excellent intake of potassium, quality fiber to regulate intestinal transit, with a very low fat intake.
Thanks to Laurent Miclo (director of dietary studies at the University of Lorraine).