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Green Bananas (4)

Green bananas are used as a vegetable, in place of rice, pasta or potatoes. Steam them, boil them mash them or use them instead of meat in a spicy curry dish. I have even experimented using them instead of pastry as a base for a homemade quiche. This is done by boiling and mashing them. Baking the base "blind" makes it crispy and flaky and more like the pastry you are trying to replace. If you have ever eaten or made a cheesecake the principle is the same - a biscuit is mashed up to form a base.

If boiling green bananas cook them separately, you can leave the skin on, wash them well first as bananas, just the same as every other crop grown outside, are spayed with chemicals to help them grow and keep the insects from feeding on them before the humans get a chance.

One trick to use when boiling green bananas in their skins, is to put a teaspoon of cooking oil in the water. It prevents the pot from turning black from the colour that leaves the green banana skin when they are cooked. It works! (Remove the skin before eating).

Green bananas have a low glycemic index (30). These types of foods prevent the blood sugar levels from rising. If you are diabetic you probably know the importance of this. It is likely that you are already seeking out substitutions for other carbohydrates to put on your plate. Green bananas can fill that void.

Although a starch, green bananas are 'resistant starch'. The body cannot absorb resistant starch or break it down and digest it in the normal way. Therefore, once eaten it passes from the small intestine into the large intestine. Once there, it begins to act like a special type of fibre (insoluble fibre) which helps to prevent constipation and ease symptoms of IBS and helps to keep cholesterol in check.

Green bananas are a valuable source of minerals such potassium (helpful for kidney and blood pressure health) magnesium, copper and manganese. Vitamin C and B6. They also help the body to absorb calcium from other calcium rich foods. Green banana porridge made with your choice of milk makes a healthy substitution breakfast cereal.

Green bananas have reputation for providing additional iron. I am not certain why this is. Eaten green they certainly do provide more iron than a yellow banana. However, neither variety is significantly high in iron to be consumed for this reason alone.

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SKU: SM-GRBA-4
£1.68
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We check all our prices against the high street.

We only offer for sale the best market fresh produce that is availabe.  We go to extrordinary lengths to ensure this.

Please remember that most fresh products are seasonal.

Please bear in mind that food prices fluctuate throughout the year. 

Storage

Store in a cool, dry place

Grown in a tropical climate

Net contents approx. 665g

Nutrition

Typical Values

per 100g

Energy

89kcals

Fat

0.3g

of which saturates

0

Carbohydrate

22.8g

of which sugars

12.2g

Protein

1.1g

Salt

0

We check all our prices against the high street.

We only offer for sale the best market fresh produce that is availabe.  We go to extrordinary lengths to ensure this.

Please remember that most fresh products are seasonal.

Please bear in mind that food prices fluctuate throughout the year. 

Storage

Store in a cool, dry place

Grown in a tropical climate

Net contents approx. 665g

Nutrition

Typical Values

per 100g

Energy

89kcals

Fat

0.3g

of which saturates

0

Carbohydrate

22.8g

of which sugars

12.2g

Protein

1.1g

Salt

0

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These tubers can only be grown well in hot, humid climates.

Yams are a complex carbohydrate increasing blood sugar levels at a slow and steady pace just like other low glycemic index foods. Yams are a great source of energy, high in dietary fibre good for minimising constipation and controlling cholesterol levels.

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Warning: Do not attempt to eat yams raw. They contain natural toxins which disappear once cooked.

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