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Sustainable Fat Loss and Nutrition tips!
Let’s give some love to the humble banana. Bananas are a great source of many nutrients, particularly potassium, magnesium (10% of the RDI in one banana), and vitamin B6.
I don’t eat a ton of bananas save for in my occasional 2-ingredient pancakes (see recipe in a previous post) or frozen in a smoothie where they add amazing texture and flavor, or maybe sometimes after a workout.
Modern bananas are highly cultivated to be sweet, so I usually will reach for other, lower sugar fruits by default, but they’re certainly not “bad” for you (unless perhaps you have glucose regulation issues like many people).
Bananas have a fun little life cycle. Have you ever wondered what happens as they change in color? If so, here you go!
Green —> yellow —> brown
as the 🍌ripens:
✅resistant starch content decreases
✅tastes sweeter - resistant starch turns into sugar
✅gets digested easier and quicker (causing a greater spike in blood sugar)
✅some of the micronutrient levels decrease - happens with all produce to some degree once harvested
For babies and toddlers, very green bananas can cause or make pre-existing constipation worse.
Still, they are a great source of prebiotic fiber.
⏰If you want to speed up the ripening process, place in a brown paper bag. if you want to slow it down then place in the refrigerator. The peel will turn brown but the inner flesh will be just fine
Tag a fellow banana lover who might find this helpful!
This was a great post by @kidfriendly.meals. @maxlugavere •
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