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The skin of the milk banana is very thin, and the flesh looks more custard than the banana. The flesh is smooth and soft. The reason why some people like milk plantain is that it has a lower sweetness, not as sweet as bananas, but also not as sour as plantains.
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Basically, what you usually buy are bananas, plantains, milk bananas, and emperor bananas. In addition to the above, there are golden mountain plantain, horn plantain, imperial plantain and French plantain, Burmese plantain (Bluoggoe), and Sri Lankan plantain (Pisang awak).
🔸The most common bananas on the market are golden and long in shape. They are rich in a variety of vitamins. Among them, vitamin B6 is the highest in other varieties, which can help reduce stress;
🔸Plantains are bigger than bananas, but they have higher starch and sugar content. People with high blood sugar should eat less;
🔸Milk bananas look like plantains. Like bananas and plantains, they are rich in dietary fiber and help protect the gastric mucosa;
🔸Emperor bananas are relatively the smallest, especially for children, but due to their small size, adults may need to eat two more to be satisfied first, so the calories are naturally low.
Storage method
It is suitable for storage under the conditions of 10 ~ 25 ℃. If the temperature is too low, it will freeze, so it should not be stored in the refrigerator.
Harvest Season: May to September
#Remarks
It is not advisable to eat on an empty stomach or in excess; it is also not advisable to eat unripe bananas.
Milk bananas are different from ordinary bananas. The banana peel is still edible with black spots, and the flesh is still white. At this time, the sugar content is relatively high, and the flavonoids of the banana peel are decomposed, and the antioxidant and nutrition are better.
common dishes
Partially ripe bananas to make fried bananas
Special matters:
Bananas may cause bloating and stomach pain in people with irritable gastrointestinal disease. Bananas are high in potassium. Patients with acute and chronic nephritis should not eat more, so as to avoid the rapid increase of potassium concentration in the blood and make the disease worse.
Harvest Season: May to September
Why choose naturally ripened bananas and fruits
Ripening agents are an indispensable link in the banana industry chain and are widely used all over the world. Because ripe bananas are soft and fragile, green fruits are picked in actual production for sale after long-distance transportation.
Green bananas are "ripened" before being sold. Currently, ethylene is usually produced using a liquid called "Ethefon" to ripen bananas. Ethylene is one of the five natural hormones ubiquitous in plants. Ethephon is a synthetic plant growth regulator. The principle of ripening is the same as that of natural ethylene. However, ethephon is widely used as an insecticide worldwide. Therefore, no matter whether it is safe or not, before bananas are sold in supermarkets, the fruits have the opportunity to be soaked in ripening agents. Consumers lack the right to know. Although bananas do not need to eat the skin, they really need to go through the washing process before they are safe to eat.
In Switzerland, the MRL for blueberries is relatively high at 5 mg/kg. In January 2011, Spanish peppers were recalled from German supermarkets due to levels of ethephon well above the limit. In July 2014, Switzerland banned the use of tomatoes in tomato cultivation after excessive residues were found in Swiss tomatoes during routine cultivation the previous year.
However, in the American Journal of Medicine, a study noted that ethephon, an organophosphorus, has potential hepatotoxic effects. In experimental rats, a significant decrease in body weight was found. The orderly arrangement of liver cells is disrupted and replaced by blood-filled sine waves. At the site, hepatocytes appeared to be degenerated. Scientists report that regular consumption of artificially ripened fruit may lead to dizziness, weakness, skin ulcers, and heart- and liver-related diseases.
References:
Does ethephon have potential hepatotoxic effects? (January-February 2018)