Do Bananas Have Lactose In Them?
Not only the banana fruit possesses necessary nutrients for the human being, it´s also possible to use the byproducts generated of the banana tree (leaves, pseudostem and the shell), the latter has demonstrated to have a high content of nutrients specifically proteins, lipids, fiber and compounds with antioxidant capacity. Lactose is not one of the banana components.
Fruits and vegetables are an important component of a healthy diet. Some fruits such as bananas offer great medical benefits, because they help the body to retain some components such as calcium, nitrogen and phosphorus; serve as food for diabetics, and also possess astringent, antifungal and antibiotic properties. Banana is an excellent source of potassium, vitamins and starch, it is one of the most common crops in all countries with tropical climate; however, from the banana tree, the fruit of the banana (and specifically the pulp) is the only consumed by the human being, which generates large organic waste from the parts of the banana tree that are not used, which contributes to generate environmental and microbiological problems due to the amount of moisture and nutrients present in them, being the banana peel which has important constituents used in the enrichment of other food products. Recent studies have shown that the banana peel possesses the antioxidant compounds that act against heart diseases as well as some types of cancer.
Functional Properties of Banana
The banana pulp contains several properties, as studies conducted on it have shown. In general, banana pulp is an excellent source of potassium. Potassium can be found in a variety of fruits, vegetables or even meats, however, a single banana can provide up to 23% of potassium that is needed per day.
Potassium benefits the muscles, as it helps maintain its proper functioning and prevents muscle spasms. In addition, recent studies show that potassium can help lower blood pressure and also reduce the risk of stroke.
The banana is rich in vitamins A, B6, C and D, giving benefits especially to the bones and muscles of the human body. Since only one of these fruits contains 41% of the necessary vitamin B6 requirement per day, recent studies have shown that banana consumption helps to improve mood for people with depression and pre-menstrual syndrome due to its high vitamin content, specifically vitamin B6 since it is integrated by the molecules of pyridoxal, pyridoxine and pyridoxamine, which have an attenuating role in the metabolism of several neurotransmitters (serotonin, norepinephrine, colinergenic system, dopamine and γ-aminobutyric acid) whose deficiency allows the development of depression as well as premenstrual syndrome and premenstrual dysphoric disorder.
In an immature state, the banana has a high concentration of starch (70%) compared to a fruit in mature state. This starch is degraded to a small portion of monosaccharides, while the rest of the starch is degraded into sucrose. Starch is an important polymer of natural origin with various applications in the science of food and polymers, the modern food industry is increasing the demand for it, which has generated an interest in identifying new sources of this polysaccharide.
Functional Properties of Banana Peel
The main by-product of the industrial process of the banana is the shell which represents approximately 30% of the fruit weight. The banana peel is rich in dietary fiber, proteins, essential amino acids, polyunsaturated fatty acids and potassium.
The banana peel has a high content of dietary fiber (50 g/ 100 g), so it is a good source of this compound, it has been determined that the banana ripening shows a positive impact on the peel fiber composition, composed mainly of cellulose, lignin, hemicellulose and pectin. Several epidemiological studies have shown that diets with a reduced intake of fiber are related to the appearance of certain pathologies such as colon cancer and atherosclerosis, effects it has for health since it helps to reduce blood cholesterol and develop intestinal flora, improves blood glucose control and insulin sensitivity in diabetic individuals, facilitating weight loss.
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