Why should you eat green bananas?

Ripe bananas have long been known as a super fruit, rich in potassium, vitamins and minerals. Meanwhile, very few people know the special uses of green bananas.

Illustration photo - internet source

Green bananas, along with whole grains, vegetables, and fiber, all contain a substance called resistant starch. This is the most important form of soluble fiber in the diet.

Soluble fiber is not digested in the small intestine, but is absorbed more slowly in the lower part of the digestive tract, where it is fermented by bacteria in the colon to provide long-lasting energy.

Resistant starch is a carbohydrate, but unlike other carbohydrates, its chemical structure means it doesn't spike blood sugar, so it doesn't increase your risk of diabetes, and it doesn't cause the crash of sugar cravings after eating.

This substance also has another advantage in that it stimulates the release of the hormone glucagon, a hormone that increases the rate at which the body burns fat.

Resistant starch is therefore an important part of the diet for weight and blood sugar control, as well as helping good bacteria grow in the large intestine, thereby reducing the risk of colon cancer.

Green bananas are the best source of resistant starch: the less ripe the banana, the more resistant starch it contains.

In the West, people eat an average of 3-7g of resistant starch per day. Experts recommend eating at least 20g per day.

According to Hanoi Moi