Are bananas rich in energy and therefore fattening?

1. After reading this article you will see a banana with different eyes. Indeed, the banana (the sweet banana as we know it) is a very interesting food and has beneficial properties that are not always known to a wide audience. The banana is the second most important food crop in the world after rice, corn and wheat.

1. First of all, bananas have a low content of sodium, but a high content of potassium and starch. Smaller amounts of calcium, copper, iodine, iron, phosphorus and zinc are also present, as are vitamin C (10mg / 100g), vitamin A and some B vitamins.

2. First of all, bananas have a low content of sodium, but a high content of potassium and starch. Smaller amounts of calcium, copper, iodine, iron, phosphorus and zinc are also present, as are vitamin C (10 mg / 100 g), vitamin A and some B vitamins.

Starch

1. The high starch content means that bananas are considered high in calories. This needs to be nuanced. The calorie content of a banana is about 100 kcal / 100g and, if you know that a banana weighs between 100 and 200 grams, you can quickly calculate what this means in terms of calories. The starch in bananas is of a quite special nature: it is difficult to break down (especially when the banana is young and semi-ripe) in the stomach and small intestine and enters the large intestine virtually unaffected. This is called â € resistant starchâ € ™.

Constipation

1. In that sense, it does not add extra calories and is considered dietary fiber. It therefore causes a bulking effect (increasing the intestinal mass) and is interesting for combating constipation. This resistant starch is further broken down in the colon by the bacteria present there and gives rise to short-chain fatty acids, which have an anti-cancer effect, especially with regard to colon cancer. The acidification of the colon also means that the minerals (for example calcium) and trace elements are better absorbed and that the protein breakdown is slowed down, so that less ammonia and other bad-smelling substances are formed intestinally. Incidentally, unripe bananas are not so bad in other areas either. In some tropical countries, unripe bananas are eaten as a medicine for intestinal complaints, especially diarrhea in children. Many raw bananas contain the substance leucocyanidin, a phavonoid that stimulates the growth of mucosal cells and thus protects the stomach and intestines against stomach ulcers and injuries resulting from certain medicines, such as aspirin.

Gluten intolerance

1. Bananas are also interesting foods for children with celiac disease (or gluten intolerance). The presence of hard-to-digest starch is something bananas have in common with raw potatoes: it is known that the starch from raw potatoes is hardly broken down in the small intestine and rather ends up in the large intestine as a dietary fiber. When a potato is cooked, the starch is broken down in the stomach and small intestine. As a banana ripens, the amount of free sugar increases and the amount of â € resistant starchâ € ™ decreases. The sugar content can rise from 1 to more than 20%, the majority of which is sucrose (65%), followed by glucose (20%) and fructose (15%). A ripe banana is therefore much higher in calories than a green or semi-ripe banana. Athletes or people who make heavy efforts are therefore better off with ripe than with half-ripe bananas. The presence of quite large amounts of potassium (440 mg / 100g) is beneficial for blood pressure control. As is known, sodium (salt) increases blood pressure in most cases, potassium has the opposite effect. Dried apricots and raisins contain even more potassium! Another positive feature of bananas is that they contain small amounts of the hormone melatonin. Melatonin is a hormone that is secreted by the brain (the pineal gland) and regulates our biological clock (wake-sleep rhythm). As we age, our production of melatonin decreases with the result that, among other things, the sleep rhythm can be disrupted.

2. Bananas are also interesting foods for children with celiac disease (or gluten intolerance). The presence of hard-to-digest starch is something bananas have in common with raw potatoes: it is known that the starch from raw potatoes is hardly broken down in the small intestine and rather ends up in the large intestine as a dietary fiber. When a potato is cooked, the starch is broken down in the stomach and small intestine. As a banana ripens, the amount of free sugar increases and the amount of â € resistant starchâ € ™ decreases. The sugar content can increase from 1 to more than 20%, the majority of which is sucrose (65%), followed by glucose (20%) and fructose (15%). A ripe banana is therefore much higher in calories than a green or semi-ripe banana. Athletes or people who do strenuous exercise are therefore better off with ripe than with half-ripe bananas. The presence of quite large amounts of potassium (440 mg / 100g) is beneficial for blood pressure control. As is known, sodium (salt) increases blood pressure in most cases, potassium has the opposite effect. Dried apricots and raisins contain even more potassium! Another positive feature of bananas is that they contain small amounts of the hormone melatonin. Melatonin is a hormone that is secreted by the brain (the pineal gland) and regulates our biological clock (wake-sleep rhythm). As we get older, our production of melatonin decreases with the result that, among other things, the sleep rhythm can be disrupted.

Sleep disorders

1. The American researcher and world expert in the field, Dr. Russel J. Reiter, recommends adopting a "melatonin-friendly" lifestyle. For example, he proposes to consume food in the evening that contains melatonin. These are oats, corn, cherries, tomatoes, but also bananas. People with sleep disorders can therefore try to eat a banana cut into pieces together with a plate of (oatmeal) porridge for dinner. Isn't it customary to have a plate of oatmeal for dinner from 'grandmother's time'? Oats are the richest source of melatonin and it is now also known that dairy products (milk for example) contain proteins or pieces of proteins (peptides) that have a sleep-promoting effect. But more on this later. However, it is not all cake and egg with bananas. In some rare cases, people can have an allergic reaction to the consumption of bananas (it is estimated 1 or 2 people in a thousand). The cause can be twofold. In a number of cases, the allergic reaction is due to the presence of a series of biogenic amines (including tyramine) that are found in bananas. An increase in blood pressure can be caused by contraction of the blood vessels because the biogenic amines are not broken down quickly enough in the body. If you notice this effect, please consult your doctor of course.

Cross allergy

1. Another reason may be the presence of specific proteins in bananas that also occur in latex (natural rubber). That is why it is found in a number of cases that people who are allergic to natural rubber also react allergic when they eat bananas. In this case, one speaks of a cross allergy, a phenomenon that occurs frequently in nature. A propos, the browning of bananas is not a rotting process but a natural enzymatic reaction. No harmful products are created here. The brown is even edible. Do not store bananas in the refrigerator, but in the cellar. And as an extra: the specific smell of bananas is caused by practically one substance, isopentyl acetate, which can be easily copied synthetically and used as an aroma and flavor component. A chocolate filling â € with bananasâ € ™ therefore has virtually nothing to do with bananas themselves. This article is from the book 'About titillating oysters and addictive chocolate' by Dr. ir. Eric De Maerteleire. In this book he provides answers to the most frequently asked questions about nutrition. Professionally, De Maerteleire analyzed food products on a daily basis. From this arose his passion for the relationship between nutrition and health. Â Â