By Azania Post reporter and agencies
Green bananas are taken as a staple food in different parts of the world including Tanzania (Kagera, Kilimanjaro, Mbeya) in Africa, Jamaica, India and other Caribbean nations,
Boiling green bananas, as opposed to frying in butter or oil, reduces the amount of fat you would be taking in, so they can be boiled with or without their peel. Green bananas are also good and delicious when eaten grilled or deep fried.
The Green bananas/ raw bananas can be used instead of rice, bread or potatoes because they are gluten free diet. Green bananas can help to prevent injuries from the gut. They are good sources of dietary fiber and potassium and generally low in sodium.
Nutritionally, the green banana is a good source of fiber, vitamins and minerals, and contains a starch that may help control blood sugar, manage weight and lower blood cholesterol levels.
The green banana is treated more as a vegetable than a fruit, and it is most often prepared and used in dishes. Green bananas are quite starchy. Eating green bananas offers some advantages you won't get from eating the ripe, yellow fruit. They have probiotic bacteria.
A person’s body is full of bacteria, both good and bad. But Probiotics are live bacteria and yeasts that are good for your health, especially for digestive system, which consumer get from supplements, as well as foods that are prepared by bacterial fermentation. Probiotic foods include yogurt, kefir, sauerkraut, tempeh, kimchi and others.
The boiled green bananas are a stand-alone side dish in Jamaica, but they can also be used in other recipes. Slice or mash them and add Caribbean seasonings and lime juice to toss in a cold salad, or mix them with potatoes and curry powder to make a hot Jamaican potato salad. Mashed boiled green bananas also form the basis for a popular Jamaican porridge made with coconut milk.
The resistant starch that comes from eating green bananas has some interesting health benefits. It may even help with the battle of the bulge. High fiber foods and foods that contain resistant starch increase satiety and reduce overall calorie consumption, probably due to their effects on digestion and satiety hormones.
According to one study, the resistant starch in green bananas increases the rate of fat burning by blocking the ability of the body to use carbohydrates as fuel. When the body can't burn carbohydrates as fuel, it’s forced to use fat instead. Foods high in resistant starch also increase insulin sensitivity, which can help people with type 2 diabetes better control their blood sugars.
All bananas are a good source of vitamin B6, vitamin C, and potassium, and green bananas are no exception. People on low carb diets often avoid bananas because of their higher sugar content, but eating green bananas, in moderation, could have benefits for both dieters and diabetics.