Banana's nutritional values

Banana is rich in vitamins, minerals and fibers with no contents of saturated fat, cholesterol and sodium.

In addition to simple sugars (glucose and fructose, main energy sources of the body), the banana contains gelatinized starch, a complex sugar that is hard to digest that, in our intestines, acts like fiber: helps the intestinal transit, lowers cholesterol, and gives a considerable satiating power.

Fibers help the intestine to carry out it's functions, fighting constipation.

In case of diabetes, they contribute to the lowering of glycemia and sugar, lipids, and insulin values. 

Banana's pulp is rich in: vitamins A, C, vitamins B group, and traces of vitamin E, it also has nourishing and remineralizing properties. 

Potassium and it's benefits

One of the most important nutrients in a banana is potassium. Potassium is useful for the functionality of the cardiovascular system and recommended to people suffering from hypertension due to its controlling power of the blood pressure. Some researchers show that potassium helps strengthen the memory thus facilitating the learning process. In addition, potassium has diuretic properties and helps fighting against water retention.

The power fruit 

Other banana properties include:

• Contrast anemia: bananas are rich in iron and aids the regeneration of red blood cells.
• Contrast the stomach acidity and reduce ulcer-related disorders: the neutralizing action against stomach acid stimulates the production of mucus, facilitating wound healing.
• Contrast depression: according to some studies, the banana would be particularly useful in patients with depressive disorders. This fruit contains tryptophan, an amino acid that the body converts into serotonin: natural relaxant that acts on mood, increasing the feeling of pleasure.
• Contrast to smoking: the banana contains trace elements that allow the body a quick recovery from the effects of nicotine abstinence.
• Control of the nervous system and aid in the premenstrual period.

Kitchen tips

Here are some simple tricks useful to prevent bananas from rotting quickly.

Just a few inches of plastic wrap can ensure freshness and durability to the fruit not yet peeled. Cover the petiole with the film and the risk of finding bananas' peel blackening is prevented.

Once peeled, squeeze a couple of drops of lemon juice on top: the lemon's citric acid, powerful antioxidant, maintains the color of fresh cut fruit.