Glycemic Index of Banana is 42

Glycemic Index of Banana is 42

Glycemic Index of Banana Nutritional Value

  • Amount Per 100 grams
  • Calories 89
  • % Daily Value*
  • Total Fat 0.3 g 0%
  • Saturated fat 0.1 g 0%
  • Polyunsaturated fat 0.1 g
  • Monounsaturated fat 0 g
  • Cholesterol 0 mg 0%
  • Sodium 1 mg 0%
  • Potassium 358 mg 10%
  • Total Carbohydrate 23 g 7%
  • Dietary fiber 2.6 g 10%
  • Sugar 12 g
  • Protein 1.1 g 2%


Glycemic Index of banana

The glycemic index is a value assigned to each food that consists of carbohydrates. This value may vary from 0 to 100. It helps to determine how much does food affects our blood sugar levels. A high GI value of a food can cause a spike in our blood sugar levels. However, low-GI food causes least to no effect on our blood sugar. The GI value of many foods can differ after we cook them. Read more about Glycemic Index of banana.

Different cooking methods can increase or decrease food’s GI value. When you consume each food with another food item, even that affects a food’s GI value. It is essential to understand the food GI value before eating a combination meal. In this way, you can consume a balanced and healthier diet.

Glycemic Index of banana:

The sweet taste of banana and multiple nutrients and health benefits makes them a reliable fruit. Many people love the taste of banana. Yet, many people also eat it frequently due to the health benefits that come along with banana. This slim yellow fruit may not seem too much, but it offers many healthy nutrients and vitamins. Besides, banana is also rich in fiber.

Different types of banana have different nutrients and vitamins, according to their ripeness. Yet, the glycemic index of banana falls in the low and medium GI value. Studies show that banana may have a GI value ranging from 42 – 62. It means that even with different ripeness states of banana, they still don’t cause a spike in the blood sugar levels. Instead, the sugars in banana are slowly digested.

So with a low to medium glycemic index of banana (of all types), it is a fruit anyone can eat. So eating banana can be a healthy meal choice for everyone, including diabetic patients.

About Glycemic Index of Banana

Bananas are among the main food crops on the planet. They come from a group of plants considered Musa that are local to Southeast Asia and filled in huge numbers of the hotter regions of the world. Bananas are a sound wellspring of fiber, potassium, nutrient B6, nutrient C, and different cell reinforcements and phytonutrients.

Numerous sorts and sizes exist. Their tone for the most part goes from green to yellow, however a few assortments are red. Bananas are a rich wellspring of carbs, which happen principally as starch in unripe bananas and sugars in ready bananas. The carb structure of bananas changes radically during maturing.

The fundamental part of unripe bananas is starch. Green bananas contain up to 80% starch estimated in dry weight. During aging, the starch is changed over into sugars and winds up being under 1% when the banana is completely ready. The most well-known sorts of sugar in ready bananas are sucrose, fructose, and glucose. In ready bananas, the absolute sugar substance can arrive at over 16% of the new weight..

Bananas have a generally low glycemic record (GI) of 42–58, contingent upon their readiness. The GI is a proportion of how rapidly carbs in food enter your circulation system and raise glucose . Bananas’ high substance of safe starch and fiber clarifies their low GI. A high extent of the starch in unripe bananas is safe starch, which goes through your gut undigested.

In your internal organ, this starch is matured by microbes to frame butyrate, a short-chain unsaturated fat that seems to effectsly affect gut wellbeing (4Trusted Source). Bananas are likewise a decent wellspring of different kinds of fiber, for example, gelatin. A portion of the gelatin in bananas is water-dissolvable.

At the point when bananas mature, the extent of water-solvent gelatin expands, which is one of the fundamental reasons why bananas turn delicate as they age. Both gelatin and safe starch moderate the ascent in glucose after a feast. So this concludes the topic for Glycemic Index of Banana.

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