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Bananas are a good source of dietary starch. Different types of bananas have different percentages of starch content.

As bananas ripen the starch changes to dextrin and glucose.

Cooking bananas (plantains) are about 25% starch, which is much more starch that 'eating' bananas have, which can be in the range of 5% to 6% of the edible part of the fruit.

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16y ago

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