Prevent cancer, lose weight with green bananas

Green bananas have a slightly astringent and bitter taste (due to high tannin content), hard skin and contain starch, chlorophyll and high carotenoid content.

The main ingredient of green bananas is resistant starch. This is a precious starch that cannot be digested, so it does not release glucose in the small intestine but goes straight to the large intestine to create colon bacteria to ferment and digest.

Increase satiety, lose weight

The fiber content in green bananas helps you feel full for a long time, thus helping you eat less. Adding green bananas to your diet can help you lose weight effectively by reducing your calorie intake.

Helps absorb nutrients better

Most mineral absorption occurs in the small intestine. The pectin components in green bananas slow down the movement in the small intestine, thus promoting better absorption of minerals into the blood.

Green bananas have unexpected health benefits.

In addition, short-chain fatty acids produced by colonic bacteria through fermentation increase the solubility of minerals, thus leading to better mineral absorption into the blood.

Strengthen bone structure

Eating a lot of processed carbs including a high sugar diet can cause “skeletal scurvy” (oxidative stress weakens the collagen fibers) which causes weak bones.

Instead, replacing these foods with cooked green bananas is said to help prevent or slow this process. Green bananas contain many minerals for bone health including calcium, magnesium, manganese and phosphorus.

Additionally, they provide antioxidants and anti-inflammatory tannins along with carotenoids and chlorophyll that help prevent oxidative stress that can damage bone structure. Green bananas also contain silica which is important for building and maintaining collagen fibers.

Green bananas are rich in minerals for bone health including calcium, magnesium, manganese and phosphorus.

Antioxidant

A study has shown that green banana peels have higher antioxidant capacity than ripe ones.

So, cooking green bananas with the peel can provide you with great antioxidants due to the presence of chlorophyll and tannins.

Reduce diarrhea

Resistant starch and pectin, a soluble fiber found in green bananas, feed and retain good bacteria. So if you have diarrhea, eat cooked green bananas with the skin on. Green bananas also contain high levels of tannins, which act as astringents and anti-inflammatory agents.

Increases insulin sensitivity and reduces blood glucose

One study showed that resistant starches can help improve insulin sensitivity and lower blood sugar levels. Eating cooked green bananas may be a good way to prevent and treat diabetes.

Gluten free

If you are tired of looking for alternatives to the gluten-rich grains you are consuming, try eating cooked green bananas. They are gluten-free and also good for blood sugar.

Stress Relief

Pectin and resistant starch components in green bananas not only help promote good digestion but also effectively reduce stress. This is the result of increased nitric oxide (NO) levels due to antioxidants such as tannins, carotenoids, and chlorophyll in green bananas.

Green bananas also contain silica which is important for building and maintaining collagen fibers.

Reduce gastritis, duodenal ulcers

The pectin components in bananas can coat the stomach with a protective layer, preventing the abrasive effects of hydrochloric acid. Cooked green bananas with the peel also provide tannins with antiviral/antibacterial and anti-inflammatory properties.

Increase longevity, beauty

Tannins, water-soluble polyphenols, are found in green banana pulp and peel. These substances, along with carotenoids and chlorophyll, act as antioxidants, anti-inflammatory and anti-cancer agents, while also boosting immunity and beautifying the skin...

Lower blood pressure

Antioxidants in green bananas including tannins, carotenoids and chlorophyll also play an important role in lowering blood pressure. It increases NO which helps relax blood vessels, thus helping to lower blood pressure.

Prevent colon cancer

The resistant starches in green bananas act as prebiotics, meaning they feed harmful microorganisms to beneficial bacteria, preventing them from producing inflammatory toxins.

The antioxidant and anti-inflammatory properties of tannins are also thought to play an important role in colon cancer prevention.

Regulates lipid levels

Hyperlipidemia is characterized by abnormal lipid levels, which over time, if not treated well, can cause cardiovascular problems.

Green banana peels have higher antioxidant properties than ripe banana peels. Green bananas cooked with the peel provide excellent antioxidant properties due to the presence of chlorophyll and tannins, which can help regulate blood lipid levels.

According to VNN