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Although bananas are commonly thought to contain exceptional potassium content, [112] [113] their actual potassium content is not high per typical food serving, having only 12% of the Daily Value for potassium (table). The potassium-content ranking for bananas among fruits, vegetables, legumes, and many other foods is medium.
A bunch of ripe red bananas. Red bananas should have a deep red or maroon rind when ripe and are best eaten when unbruised and slightly soft. This variety contains more beta-carotene and vitamin C than yellow bananas. It also contains potassium and iron. The redder the fruit, the more carotene and the higher the vitamin C level. [3]
But it’s also because of the other nutrients bananas contain. “Bananas are a great source of nutrients, including potassium, magnesium, vitamin C, copper, B vitamins and antioxidants ...
A large egg only contains 1.5 g of saturated fat and a reasonable 186 mg of cholesterol. ... Like potatoes, bananas also contain resistant starch, which acts as a prebiotic ... folate, zinc and iron.
A banana contains naturally occurring radioactive material in the form of potassium-40. Banana equivalent dose ( BED ) is an informal unit of measurement of ionizing radiation exposure, intended as a general educational example to compare a dose of radioactivity to the dose one is exposed to by eating one average-sized banana .
Bananas contain both soluble and insoluble fiber. Fiber slows digestion, which may help prevent blood sugar spikes after eating. For those monitoring blood sugars, you may want to add even more ...
You can also find iron in beans, raisins, apricots and spinach. 6. Omega-3 deficiency "Omega-3 fatty acids have been shown to contribute to increased dopamine levels, just as sugar does," says ...
Bananas fruit all year round, making them a reliable all-season staple food. [8] Cooking bananas are treated as a starchy fruit with a relatively neutral flavor and soft texture when cooked. Cooking bananas may be eaten raw; however, they are most commonly prepared either fried, boiled, or processed into flour or dough. [1]