Description: Green raw bananas have a tough, green peel and a dense, starchy flesh that is not sweet like ripe bananas. They are typically used in cooking rather than eaten raw. The flavour is mild and slightly bitter, with a texture that can vary from firm to slightly softer when cooked.
Benefits:
Rich in Resistant Starch: Green raw bananas are high in resistant starch, which acts similarly to fibre in the body. Resistant starch can promote digestive health by feeding beneficial gut bacteria and supporting regular bowel movements.
Nutrient Content: They contain vitamins such as vitamin C and vitamin B6, which are important for immune function and metabolism, respectively. They also provide minerals like potassium, which is essential for heart health and muscle function.
Low Glycemic Index: Due to their high starch content and low sugar content, green raw bananas have a lower glycemic index compared to ripe bananas. This means they have a slower impact on blood sugar levels, making them suitable for people monitoring their blood sugar levels.
Versatility in Cooking: Green raw bananas can be used in a variety of savoury dishes. They can be boiled, steamed, fried, or baked and used as a vegetable or a starch component in meals. They are commonly used in cuisines around the world, especially in tropical regions where plantains are a staple food.
