HEALTH BENEFITS OF EATING LOCAL RAW BANANA.

 

Raw banana has many health benefits. The bacteria found in them help to destroy the stomach's germs so that the digestive tract becomes strong.

Raw banana is superfood which has many health benefits. Raw bananas contain fibre, vitamins and minerals, which is helpful for us in a number of ways. Apart from this, it contains starch that regulates the blood sugar levels of the body and also helps to strengthen digestion. Raw bananas contain high amounts of sodium, potassium, dietary fibre and protein, which are great for the overall health of the body. These nutrients help in strengthening the digestive system so that the stomach related problems get solved. A raw banana contains 81 calories, which makes it a diet-friendly fruit.

Here is Butterkicap’s list of popular Malaysian bananas. Many are tasty when ripe, most are fantastic deep-fried, and all make absolutely delicious kuih kodok or fried mashed banana balls when overripe!

Pisang raja

Pisang raja is delicious eaten fresh or fried. (Butterkicap pic)

With its bright yellow skin, sweet flavour and smooth texture, pisang raja can be eaten fresh or fried. It has a mild, sweet and sour flavour and firmness that ensures it will not crumble upon being fried.

Pisang awak

Pisang awak, also known as saba banana. (Butterkicap pic)

Sweet and fleshy, this cultivar of banana makes the best pisang goreng, lepat (a banana leaf-wrapped dessert) or pengat (served in coconut milk with brown sugar). Just make sure you go for the non-seeded variety!

Pisang raja udang

While not common, this can be enjoyed ripe or made into desserts such as pengat and lempeng. (Butterkicap pic)

This variant is difficult to find and looks especially unique owing to its purple to rusty-orange skin. The flesh itself is similar in colour to other banana cultivars, with a sweet and slightly sour flavour.

Pisang lemak manis

Petite and bright yellow, this banana is best eaten ripe. (Butterkicap pic)

This banana is petite, bright yellow, fleshy, and – as the name suggests – milky sweet. Fun fact: when planted, it will be fully grown within four months.

Pisang tanduk

This cultivar is distinctive thanks to its size. (Butterkicap pic)

This giant of a banana is fantastic for making pengat, given its slightly sour flavour that balances perfectly with the sweetness of dark brown sugar and the saltiness in coconut.

Pisang helang

Pisang helang is another large variant that’s perfect for pengat. (Butterkicap pic)

Similar to pisang tanduk, this banana is also rather huge. The difference is in its flavour and colour: it is not sour, and the flesh is pale compared to the darker yellow of the pisang tanduk.

This banana is also good for making pengat, especially if you’re not too keen on the sourness of the tanduk variety.

Pisang nangka

The natural colour of ripe pisang nangka. (Butterkicap pic)

Unlike other bananas, this cultivar remains green even when ripe. Once it turns yellow, the banana is considered overripe and the flesh too soft to be eaten, at which point you can mash it up to make kuih kodok.

This variant is also delicious when battered and deep-fried. Like pisang tanduk, its flavour is sweet and slightly sour.

Pisang rastali

It’s not the prettiest of the bunch but it’s no less delicious. (Butterkicap pic)

Delicious when ripe, pisang rastali or latundan banana is commonly enjoyed after a meal as dessert. While the skin is not as pretty as it is often peppered with dark spots, it has a wonderful aroma and sweet flesh inside.

Pisang emas

Pisang emas is known as lady finger banana as it is small, thin-skinned, and sweet. (Butterkicap pic)

Petite in size, pisang emas is commonly enjoyed after a meal. When overripe, you will find that the skin sticks to the flesh inside – at which point, it is best made into kuih kodok.

Pisang abu

Many love making curry with pisang abu while it is still green. (Butterkicap pic)

This variety of banana is not usually eaten ripe due to its mild flavour and often rubbery texture.

Pisang berangan

Another perfect contender for pisang goreng. (Butterkicap pic)

Sweet with a lovely aroma, this banana is best enjoyed as a dessert when it is fully ripe. Its firm flesh makes it perfect for deep-frying.

Health benefit of Raw Banana.

Regulates blood pressure

Raw bananas contain potassium which is an essential mineral for the body. Potassium works like a vasodilation which helps to reduce anxiety and puts pressure on the arteries. In this way, it regulates the pressure of the blood and reduces the risk of heart disease and stroke. (Also read: What are the best superfoods for a busy person)

Boosts metabolism

The mineral and nutrients found in raw banana increase the energy and help in boosting metabolism. This fruit accelerates the process of burning calories in the body, which also keeps the weight under control.

Controls diabetes

Vitamin B 6 in raw banana is found in high quantity and this is known to help in controlling vitamin-specific blood sugar control. Fiber found in raw banana is good for diabetic patients as it helps in restricting the flow of insulin in the blood.

For the digestive system

The bacteria found in raw bananas are beneficial for the digestive system. These bacteria are found in your intestine. They help your stomach fight against bad bacteria to keep the stomach and digestive tract better.

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