Bananas are highly desirable among athletes and nutritional experts strongly recommend them. They meet the criteria of traditional sports snacks, since they contain three different sugars, which are in the body and degrade at different speeds and thus ensure a constant supply of energy while exercising.
Grape sugar (glucose) penetrates into the blood fast and gives us energy.
Fruit sugar (fructose) just as quickly comes into the blood, but only after one hour converts to glucose and supplies us with energy.
Starc slowly but effectively supplies our body with energy and fills our reserves with carbohydrates.
All this is complemented by large amounts of potassium (important for building muscle and for the maintenance of liquid balance), vitamin B6, which allows the metabolism of proteins, and also many other minerals and vitamins such as vitamin C and magnesium, which make the banana a nutrition bomb. But it is very important for the athletes how ripe the banaba is.
The banana must be harvested while still green and ripe before hitting the store shelves.
If you buy a yellowgreen banana, you should still leave them for some time: These bananas contain too much starch and are practically inedible. Leave them for a day or two at room temperature to mature. If you have more time, it is better to hang them up in the dark and cold place.
Bananas are best when on the dark yellow peelsun blemishes start to appear. The fruit inside is soft and very sweet and the mix of sugar is optimal.
The browner the banana gets the more starch is converted to sugar.
Before premature riping of the bananawe can protect them, by keeping them in the refrigerator: the low temperature makes the skin an unpleasant brown color, but the fruit in the interior retains the color and flavor.
The only weakness bananas have: they can be quickly crushed-especially in the sports bag.
