Description
🚚 The fastest delivery time : 2-day delivery.
🐝 Supplier / Place of Origin: Ma Kee Farm - Organic Farm
🔖 Certification: HK Organic certification number C13012
🌱 Supplier introduction: The farm is now taken over by the second-generation daughter. The owner is Cherry Kwok, who grows local organic vegetables and fruits. There is an organic certification issued by the Hong Kong Organic Resource Center. Every Sunday from 8:30am to 2pm at Lam Tei Choi Station (near Lam Tei Light Rail Station) in Tuen Mun.
primary source
Evolved from M. acuminata, it is distributed in Malaysia and southern China. Planting in China began in the sixth century AD. It was introduced to Africa from Malaysia in the seventh century. Introduced to Central America in the fifteenth century. Introduced to Australia in the 16th century. It has become the most widely distributed and highest yield tropical and subtropical fruit in the world.
#basic introduction
It is the fruit of the banana plant of the Musaceae family. Sweet, cold in nature. It has the functions of clearing away heat, moistening the intestines, detoxifying, clearing the pulse and lowering blood pressure. Bananas are rich in potassium and cellulose, the former is beneficial to the balance of blood pressure and the contraction of the heart muscle, and the latter is beneficial to prevent constipation.
The resistant starch contained in green bananas is similar in structure to dietary fiber, which is difficult to be absorbed by the intestines. role of immunity.
nutritional value
When some people hear that green bananas can be eaten, they look suspicious. Bananas can only be eaten after they turn yellow. Isn't the flavor with brown spots the best? From a nutritional point of view, eating ripe fruits is the most delicious and nutritious. However, recent studies have shown that green bananas have many benefits to the human body, such as weight control, intestinal regulation and immunity enhancement. Green bananas refer to the head and tail. Greenish, underripe bananas, according to the International Banana Peel Color Conversion Chart, are post-ripening bananas with grade 5 in the color conversion scale,is raw bananas with not completely green peels that cannot be eaten.
Grade 5 post-ripening bananas are marked by color, not texture. If you eat them in your mouth, they are underripe bananas. They are edible, but they are not as soft and mellow as bananas with sesame spots. Hard, with a jerky feeling, low sweetness and poor flavor. Green bananas are not highly rated for eating, why are nutritionists highly recommended? The key is that it is rich in "resistant starch", which is a starch that is difficult for the human body to digest, but it is good for health.
Variety
The main cultivars of green bananas are Banana, Xiantian, Beijiao and Guangxi Longjiao. There are many varieties of bananas, about 130 kinds, such as sweet bananas, bananas, bananas, bananas, etc.
Supply Season
Hong Kong is available all year round.
How to buy
The fruit is hypertrophic, the outer edge of the peel is less obvious, and the end of the fruit is smooth and with plum blossom points. If the skin is slightly green and has no aroma, it can be stored in a sealed jar for about 3 days, and it can be eaten after it becomes mature. However, the key to green bananas is that they are rich in "resistant starch", a starch that is difficult to digest by the human body, but beneficial to health.
storage method
It is suitable for storage under the conditions of 10 ~ 25 ℃. If the temperature is too low, it will be frozen, so it should not be stored in a refrigerator that is too cold.
However, half-ripe bananas can be refrigerated at 4 to 10 degrees to extend the shelf life.
#*Appropriate crowd: Suitable for people with fever, polydipsia, dry cough, constipation, hemorrhoids, and people with high blood pressure, vascular sclerosis, tuberculosis, and cancer.
Taboo: patients with spleen and stomach deficiency and chronic bronchitis should eat less; those with asthma and phlegm should not eat more. Bananas contain high potassium, and patients with acute and chronic nephritis should not eat more, so as to avoid the rapid increase of potassium concentration in the blood and aggravate the condition. People with arthritis or muscle pain should not eat more, because bananas can slow down local blood circulation and accumulate metabolites. In addition, bananas have a high sugar content, which will easily increase the consumption of vitamin B in the body after eating, causing joint or muscle pain. aggravated.
#*Food compatibility
appropriate:
1. Bananas and cheese: The magnesium contained in bananas and the calcium in cheese can promote the absorption of calcium and help prevent osteoporosis.
2. Bananas and Peanuts: The nicotinic acid in bananas and the tryptophan in peanuts can increase the content of nicotinic acid and help maintain the health of the skin, digestion and nervous system.
Xiang Ke: No literature report.
cooking tips
The fruit is elongated and ribbed. The peel is yellow and the pulp is creamy white. It is suitable to be eaten raw, can also be made into salads, or made into non-staple foods such as banana cakes and dried bananas.
#Remarks
When bananas are fully ripe on the banana tree, the peel is easy to crack, which is not conducive to handling and storage. Therefore, harvesting is usually started when the peel is still turquoise at 7-8 minutes, and we are not suitable for fasting or excessive consumption; bananas contain fructose that is easily absorbed by infants, and are suitable for lactase-deficient infants who are prone to diarrhea. , can be fed as a staple food.
Naturally ripe bananas are different from supermarket ordinary bananas. The banana peels are still edible with black spots, and the flesh is still snow-white. At this time, the sugar content is relatively high, and the flavonoids of the banana peels are decomposed, and the antioxidants and nutrients are better.
Maybe we all have such a habit. When buying bananas in the supermarket, we like to pick bananas that are clean and beautiful in appearance. When we see bananas with spots and blackness, we want to avoid them. As everyone knows, this blackened banana really contains the nutritional value of bananas.
Bananas with spots have enhanced anti-cancer and antioxidant power
In the book "Black Banana Health Therapy" (黒バナナ健康法), a famous Japanese physician and nutritional medicine expert, Tsurumi Takashi explained the many benefits of "black banana". He pointed out that black bananas with spots are the real "nutrient perfect score", the antioxidant effect is significantly enhanced, the enzymes are increased, and the nutrients in them are more easily absorbed by the body.
Research from Teikyo University has shown that ripe bananas with spots have increased many beneficial components: the concentration of tumor necrosis factor (TNF), which can induce the death of cancer cells, reaches the highest level; the serotonin in the pulp also increases, which can give people a healthy dose of serotonin. Comes happy and calm, helps with restful sleep, fights depression and anxiety, and promotes gastrointestinal motility.
Tsurumi suggested that it is best to eat bananas with 40% to 60% speckles. This refers to healthy, naturally darkened bananas. Bananas that have turned black due to damage are not suitable. Bananas that are overripe and darkened too much are not suitable.
Physician: Nutrition peaks only after bananas turn black （in Chinese)
https://www.epochtimes.com/b5/18/6/1/n10448615.htm
common dishes
Desserts such as shredded bananas
