This isn’t just any banana… this is a boiled “cooking banana”!

Why does it look different from the bananas we eat? It’s not eaten raw: if you eat it raw, it will be hard and tasteless. It has to be cooked to become sweet. It’s very starchy: like potatoes. When cooked, it becomes soft and sweet. It’s cut in half: that’s how it’s cooked. They cut the peel and steam or boil it. The peel becomes like a “plate” and maintains its shape. Its benefits, and why Asians love it: It’s filling: fiber + resistant starch. You can eat two and finish the day. It’s great for people who want to lose weight. It has twice the potassium of a regular banana: good for muscles and blood pressure. It doesn’t raise blood sugar quickly: when cooked with its peel, its sugar rises slowly. Better for diabetics than regular bananas, which are too sweet. How to eat them? There are 100 ways, but the most popular is: Boiled/Steamed like in the picture: Eat it alone with a little salt