Le banane
Alimentazione e trattamenti naturali per il benessere e lasalute - Dr.ssa Michela Barducco - Dietista - Master in Floriterapia

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Le banane

Le banane comuni sono frutti ricchi di zuccheri (15,4% di carboidrati: 2,4% di amido e 12,8% di zuccheri semplici) e con un apporto energetico discreto (65 kcal/100 g); la parte edibile rappresenta il 65% c. del frutto che è caratterizzato da un sapore piuttosto dolce che lo rende gradito quasi a tutti e soprattutto ai bambini. 
Le banane sono particolarmente ricche di potassio (350 mg/100 g), importante nella regolazione delle funzioni cardiache e della pressione sanguigna; sono anche ricche di fibre (1,8%), soprattutto insolubili (1,19%) ma anche solubili (0,62%): proprio grazie al contenuto di una fibra solubile, la pectina, possono avere effetti lenitivi e di regolazione sul tratto gastrointestinale. Le banane contengono inoltre discreti quantitativi di vit. A (45 mcg/100 g) e di vit. C (16 mg/100 g).
Le banane comuni sono in genere consumate al naturale o in macedonia con altri frutti o possono entrare nella preparazione di frullati e dolci; le banane verdi o platani, più grandi e di consumo meno comune, vengono consumate come ortaggi, fritte o comunque cotte.

Crema di banana (per 4 persone) (con o senza glutine)
Scaldate con 1 baccello di vaniglia 1/4 di l di latte parzialmente scremato senza che arrivi all'ebollizione e lasciate riposare. 
Montate con le fruste elettriche 1 tuorlo d'uovo con 25 g di zucchero, incorporate gradualmente 20 di farina e successivamente il latte dopo avere eliminato il baccello di vaniglia. Mettete la crema su fuoco moderato e fatela addensare senza farla però arrivare all'ebollizione.
Fuori dal fuoco unite la polpa frullata di 1 banana e 1 banana a rondelle. Fate raffreddare in frigorifero per almeno 1 ora.
Distribuite in 4 coppette e decorate con 1 banana a rondelle e 1 spolverata di cacao amaro.
Se utilizzate farina di riso al posto della farina di frumento questo dessert diventa adatto anche alle persone con celiachia o sensibilità al glutine.



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