 |
| Banana |
Welcome back!
CONTINUATION OF HEALTH BENEFITS OF BANANA FRUIT
The fruit is also an ideal source of
vitamin-C (about 8.7 mg per 100g). Consumption of foods rich in vitamin-C helps the body develop resistance against infectious agents and scavenge harmful oxygen-free radicals.
Fresh bananas provide adequate levels of minerals like copper, magnesium, and manganese. Magnesium is essential for bone strengthening and has a cardiac-protective role as well. Manganese utilized as a co-factor for the antioxidant enzyme, superoxide dismutase. Copper is an essential trace element in the production of red blood cells.
Fresh banana is a very rich source of potassium . 100 g fruit provides 358 mg potassium. Potassium is an important component of cell and body fluids that helps control heart rate and blood pressure, countering harmful effects of sodium.
Very fragile fruits which start decaying in short span of time. In the farms, entirely grown up bananas harvested while still firm and green. It allows them for easier handling and transportation.
To ripen, they usually subjected to ethylene spray or kept in proximity with other ripe fruits.
In the stores, choose banana fruits based on when you want to eat them; greener ones should last for more days, while yellow and brown-spotted bananas should be eaten within a few days.
Ready to eat bananas should be bright yellow, and emanate rich fruity aroma. Ripe banana peels off easily. Ripe, fresh fruits are nutritionally enriched and sweeter in taste than unripe, raw green ones. Fruit enzymes in ripe bananas make them sweeter, easily digestible and more bioavailability of their vitamins and minerals. Less-ripe banana can be tangy, chewy, but can cause stomach ache and indigestion if consumed excess amounts.
Avoid mushy or damaged bananas, as they are un-appealing.
Thanks for reading
Article by :Olapade Temitope Praise
Food, Nutrients and health
CONTINUATION OF HEALTH BENEFITS OF BANANA FRUIT
The fruit is also an ideal source of
vitamin-C (about 8.7 mg per 100g). Consumption of foods rich in vitamin-C helps the body develop resistance against infectious agents and scavenge harmful oxygen-free radicals.
Fresh bananas provide adequate levels of minerals like copper, magnesium, and manganese. Magnesium is essential for bone strengthening and has a cardiac-protective role as well. Manganese utilized as a co-factor for the antioxidant enzyme, superoxide dismutase. Copper is an essential trace element in the production of red blood cells.
Fresh banana is a very rich source of potassium . 100 g fruit provides 358 mg potassium. Potassium is an important component of cell and body fluids that helps control heart rate and blood pressure, countering harmful effects of sodium.
Very fragile fruits which start decaying in short span of time. In the farms, entirely grown up bananas harvested while still firm and green. It allows them for easier handling and transportation.
To ripen, they usually subjected to ethylene spray or kept in proximity with other ripe fruits.
In the stores, choose banana fruits based on when you want to eat them; greener ones should last for more days, while yellow and brown-spotted bananas should be eaten within a few days.
Ready to eat bananas should be bright yellow, and emanate rich fruity aroma. Ripe banana peels off easily. Ripe, fresh fruits are nutritionally enriched and sweeter in taste than unripe, raw green ones. Fruit enzymes in ripe bananas make them sweeter, easily digestible and more bioavailability of their vitamins and minerals. Less-ripe banana can be tangy, chewy, but can cause stomach ache and indigestion if consumed excess amounts.
Avoid mushy or damaged bananas, as they are un-appealing.
Thanks for reading
Article by :Olapade Temitope Praise
Food, Nutrients and health
Posts
No comments:
Post a Comment
Please share your view below