Green banana flour - 250g
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Detailed product description
Flour made by drying and then grinding green bananas has long been used in banana-growing countries, but it is still relatively new here. It is worth trying and incorporating into our diet, especially for those who suffer from gluten sensitivity, since wheat flour can be easily replaced with green banana flour, and less of it is needed as well.
Significance and effects: Green banana flour mainly contains resistant starch, which resists digestive enzymes and can therefore serve as food for intestinal bacteria. Its glycemic index is low, so it does not rapidly raise blood sugar levels.
Green banana flour is gluten-free, so it can also be consumed by people with gluten sensitivity.
Like ripe bananas, green banana flour is also an excellent source of magnesium, zinc, and phosphorus.
Use: Due to its high starch content, on average 25–30% less green banana flour is sufficient than wheat flour. Fine wheat flour can be replaced with green banana flour in almost any recipe, and there is no need to worry about its taste, as it does not taste like bananas; rather, it has a pleasant flavor reminiscent of slightly nutty flours.
Ingredients: green banana flour
Nutritional content (per 100 g):
| Energy value: | 1545 kJ / 350 kcal |
| Fat: | 0,5 g |
| - of which saturated fatty acids: | 0 g |
| Carbohydrates: | 80,1 g |
| - of which sugars: | 0,8 g |
| Protein: | 2,0 g |
| Salt: | 0,0 g |
Store in a dry, cool place!
Country of origin: Colombia.
