Product Description
Ingredients: green banana flour
Flour made by drying and grinding green bananas has long been used in banana-growing countries, but it is still relatively new to us. It is worth trying and incorporating into our diet, especially for those who suffer from gluten sensitivity, as wheat flour can easily be replaced with green banana flour, and less of it is needed.
Importance, impacts:
Green banana flour is mainly rich in resistant starch, which resists digestive enzymes, thus it can serve as food for gut bacteria. It has a low glycemic index, does not quickly raise blood sugar levels. Green banana flour is gluten-free, so it can be consumed by those who are sensitive to gluten. Similar to ripe bananas, green banana flour is an excellent source of magnesium, zinc, and phosphorus.
Usage:
Due to its high starch content, on average 25-30% less green banana flour is needed in recipes compared to wheat flour. Green banana flour can be easily substituted for all-purpose flour in almost any recipe, and there is no need to worry about its taste, as it does not have a banana flavor but is rather pleasant and slightly reminiscent of nut flours.