Product Description
Ingredients: green banana flour
Flour made by drying and grinding green bananas has long been used in banana-producing 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 by green banana flour, and less is needed.
Importance, impacts:
Green banana flour mainly contains resistant starch, which resists digestive enzymes and can serve as food for gut bacteria. It has a low glycemic index, so it does not quickly raise blood sugar levels. Green banana flour is gluten-free, making it suitable for those with sensitivities. 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 substituted for all-purpose flour in almost any recipe without worrying about its taste, as it does not have a banana flavor but rather a pleasant, slightly reminiscent of nutty flavor.