ໝາກກ້ວຍງ້າວ Banana ripe per hand (Barcode 50103150)

Banana ripe per hand is perfect for those looking for a tart, tangy flavor. Hand ripened for a distinctively fresh taste, each banana is harvested at peak ripeness for vivid color and superior texture. Enjoy the perfect sweetness and nutrition of these ripe bananas.

Product Description

Banana ripe per hand is a delicious and nutritious fruit that is enjoyed by people all over the world. Bananas are a good source of potassium, vitamin C, and fiber. They are also low in calories and fat, making them a healthy snack or addition to a meal.

Nutrition Facts

One medium banana contains the following nutrients:

• Calories: 105
• Fat: 0.3 grams
• Carbohydrates: 27 grams
• Fiber: 3 grams
• Sugar: 23 grams
• Protein: 1 gram
• Potassium: 422 milligrams
• Vitamin C: 10 milligrams
• Manganese: 0.3 milligrams
• Magnesium: 32 milligrams
• Copper: 0.2 milligrams

History of the Product

Bananas are native to Southeast Asia, but they are now grown in tropical and subtropical climates all over the world. The first bananas were domesticated in Papua New Guinea around 8,000 years ago. Bananas were introduced to Europe in the 16th century by Spanish explorers.

Health Benefits

Bananas are a good source of potassium, which is an important mineral for heart health. Potassium helps to regulate blood pressure and can help to reduce the risk of stroke. Bananas are also a good source of vitamin C, which is an antioxidant that can help to protect the body from damage caused by free radicals.

Cooking Recipe

Ingredients:

• 2 ripe bananas
• 1/2 cup all-purpose flour
• 1/4 cup sugar
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 egg
• 1/4 cup milk
• 1 teaspoon vanilla extract

Instructions:

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x5 inch loaf pan.
2. In a large bowl, mash the bananas until smooth.
3. In a separate bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
4. In a third bowl, whisk together the egg, milk, and vanilla extract.
5. Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
6. Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the banana bread cool in the pan for 10 minutes before removing to a wire rack to cool completely.

Allergens

Bananas are a common allergen. If you are allergic to bananas, you should avoid eating them.

How to Store

Ripe bananas can be stored at room temperature for a few days. Once they start to turn brown, you can store them in the refrigerator for up to a week.