Ingredietns: green banana flour
The flour prepared by drying and grinding green bananas has long been used in banana-growing countries, yet is still relatively unknown in our part of the world. However, it’s worth using and including in our diet, particularly for those, who have gluten intolerance as wheat flour can be easily replaced with green banana flour and can even be used in smaller amounts.
Significance, effects: Green banana flour mainly consists of resistant starch, which is resistant to digestive enzymes and can those nourish such enzymes. It has a low glycemic index and doesn’t rapidly boost blood sugar levels. Green banana flour is gluten-free and therefore is suitable for those with sensitivities. Just as ripe bananas, it is a great source of magnesium, zinc and phosphorus.
Use: Thanks to its high starch content, green banana flour can be used in 25-30% smaller amounts than wheat flour. Common wheat flour can be substituted with green banana flour in practically all recipes and it has no banana flavor, but rather a pleasant taste reminiscent of other seed and nut flours.
Nutritional information (Typical values per 100g):
| Energy: |
1447 kJ / 341 kcal |
| Fat: |
0,5 g |
| - of which saturates: |
0,1 g |
| Carbohydrate: |
80,1 g |
| - of which sugars: |
0,8 g |
| Protein: |
2,0 g |
| Salt: |
0 g |
Storage: Store in a cool and dry place!
Country of origin: South America
