Green Banana- Origin, Uses, Characteristics, Types, & Amazing Nutritional Benefits

Green bananas are simply unripe bananas that are harvested before they reach their full ripeness. [1] They have a starchy texture and a subtle flavor, distinguishing them from their sweet, yellow counterparts.

In this article we will discuss detailed overview about green Banana.

Origin of green banana

Green bananas originated from wild bananas in Southeast Asia, particularly New Guinea.

They have been cultivated for thousands of years and spread to other regions like Africa, South America, and the Caribbean.

Guineos are a type of green banana commonly used in African and Caribbean dishes. Today, green bananas are grown worldwide and serve as a vital food source and export crop.

Nutritional Values of Green Banana

• Calories: 105
• Carbohydrates: 27 grams of DV
• Dietary Fiber: 3.1 grams of DV
• Protein: 1.3 grams of DV
• Vitamin C: 10% of the DV
• Vitamin B6 (Pyridoxine): 20% of DV
• Potassium: 400-450 mg
• Magnesium: 32 mg

Characteristics of Green Banana

• Green bananas are characterized by their bright green skin, which gradually turns yellow as they ripen.
• Green bananas typically have a slender, curved shape with a pointed tip. As they ripen, they tend to become fuller and less curved.
• Green bananas have a subtle, grassy or herbaceous aroma, which becomes more pronounced as they ripen.
• Green bananas are firm and starchy to the touch, with a slightly waxy or rubbery feel. Their skin is tightly attached to the flesh.

Benefits of Green Banana

1: Improving blood sugar control

Resistant starch help to slow the absorption of sugar into the bloodstream, which help to improve blood sugar control in people with diabetes.

2: Promoting digestive health

Resistant starch helps to promote the growth of beneficial bacteria in the gut, which improve digestive health and reduce the risk of digestive problems such as diarrhea and constipation.

3: Boosting immunity

Resistant starch has been shown to boost the immune system by increasing the production of white blood cells.

4: Aiding weight loss 

Resistant starch helps to increase feelings of fullness and reduce cravings, which aid weight loss.

Uses of Green Banana

• Green bananas can be cooked in a variety of ways, including boiling, steaming, and frying. 
• They can be eaten as a side dish or used in soups, stews, and curries.
• Green banana flour is gluten-free flour that can be used in baking and cooking. It is a good source of fiber and potassium.
• Green banana powder can be added to smoothies, yogurt, and other foods. It is a good source of fiber and potassium.
• Green banana juice is a good source of fiber and potassium. It can be drunk on its own or added to smoothies.

Types of Green Banana

1: Plantain

Plantains are a type of banana that is typically eaten cooked. They are starchy and have a slightly sweet flavor. Plantains are a good source of potassium and vitamin C.

2: Fehi

Fehi bananas are small, green bananas with a sweet, tangy flavor. They are often eaten raw or used in cooking.

3: Bluggoe

Bluggoe bananas are large, green bananas with a firm, starchy flesh. They are often used in cooking and are a good source of resistant starch.

Green bananas are a versatile and nutritious addition to any diet, offering a wide range of health benefits, culinary possibilities, and positive environmental impact.

As misconceptions are debunked and awareness grows, the popularity of green bananas is expected to rise, shaping the future of this remarkable fruit.

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