If potassium is on your mind, then the banana should be on your menu. Of all sources of this sought –after mineral, this much loved fruit is among the most popular.in fact, a banana a day is often part of the doctors order.
This is because originally, the reason was to guard against potassium depletion sometimes caused by blood pressure medication belonging to the thiazide family.
Bananas contain almost no sodium. And if vitamins, too, concern you, take heart that the banana is a modest source of vitamin c.
When choosing bananas, look for yellow, unblemished skin-with or without brown specks. Single bananas maybe bargain priced but will not last as long as those still in bunches.
Store bananas at room temperature until ripe. once ready to eat, refrigerate them to prevent further ripening. The skin will turn black but the flesh will remain fresh.
A ripe banana is perfect to eat right after pealing. It can also be sliced and added t fruit and chicken salads after putting banana in a salad, we like to top it off with some peanuts.
For a nutritious treat, peel ripe bananas, wrap them in plastic wrap, and freeze. Eat them like popsicles or puree them with a small amount of skim milk to make a low fat frozen desert.
Slice bananas into spears or coin- shape pieces and sauce in orange juice with a pinch of cinnamon or nutmeg.
Bake banana pieces after tossing with lime juice and honey, let them cook just until tender.
Mash banana and add to batters for muffins and quick bread.
When you want your banana- containing dishes to look as great as they taste, toss in a little lemon juice first to help prevent browning.