The GI is a measure of how quickly carbs in food enter your bloodstream and raise blood sugar ( 3).īananas’ high content of resistant starch and fiber explains their low GI. In ripe bananas, the total sugar content can reach more than 16% of the fresh weight ( 2).īananas have a relatively low glycemic index (GI) of 42–58, depending on their ripeness. The most common types of sugar in ripe bananas are sucrose, fructose, and glucose. Green bananas contain up to 80% starch measured in dry weight.ĭuring ripening, the starch is converted into sugars and ends up being less than 1% when the banana is fully ripe ( 2). The main component of unripe bananas is starch. The carb composition of bananas changes drastically during ripening. The nutrition facts for 1 medium-sized banana (100 grams) are ( 1):īananas are a rich source of carbs, which occur mainly as starch in unripe bananas and sugars in ripe bananas.
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