黑斑香蕉到底能不能吃

网上有一种流传甚广的说法 称 黑斑多的香蕉可以抗癌 事实上 这种说法最早在 2006 年 东京帝京大学教授山崎正 的一篇文章出现 不过 除了香蕉含有所谓的 第七 营养素 以外 山崎正 再也没有任何其它方面的研究成果出现在网络上 而所谓 第七 营养素 其实是一个很笼统的概念 蛋白质 脂肪 碳水化合物 矿物质 水和维生素是 人体所必需的六大营养素 膳食纤维则统称为 第七营养素 目前 针对食物防癌的研究有很多 从植物中分离出能够治疗癌症的有效成分也是癌 症药学科中一个重要的发展方向 但 黑斑香蕉可以抗癌 的说法没有经过临床试验 缺 乏数据支撑 黑斑香蕉到底能不能吃 有消费者表示 有斑点的香蕉经常能见到 斑点香蕉吃了会不会有害 北京市农业技术推广站高级农艺师许永新解释说 香蕉皮上开始出现黑色斑点 这是 香蕉 熟透了 的表现 有少量斑点 是可以吃的 跟安全性没有关系 而且这个时候的 香蕉甜度很高 口感更好 但许永新提醒 如果香蕉表皮上的斑点太多 香蕉就已经熟过头了 斑点会从表皮进 入果肉里 剥开香蕉皮 如果里面的果肉也呈现黑色 这样的香蕉就属于严重腐烂 不能 再吃了 香蕉保鲜的几招小窍门 不要放在冰箱中冷藏 贮存香蕉的适宜温度约为 13 而冰箱中存放果蔬的温度约 为 4 达不到要求 如果想延长香蕉的保存时间 可用保鲜膜将香蕉的根茎部包裹住 原理很简单 香 蕉释放的乙烯气体可以加速香蕉成熟 而大部分乙烯气体来源于香蕉的根茎部 裹住后就 能减慢香蕉成熟过程 在切开的香蕉根茎部位抹点柠檬汁或者食醋 能防止其变成褐色 第一步 是观察香蕉的色泽 一般来说 好的香蕉给人的感觉是比较有光泽的 而且 是金黄的光泽 有些香蕉的部分外部光泽可能是青绿色 但这个不大影响香蕉的品质 因 为香蕉的成熟是一个过程 青绿色的部分是没有完全成熟的 如果极少青绿色也是可以的 但也不是说光泽越完美越好 因为光泽越完美的话 可能是有人为催熟的成分 这个就要 进一步甄别了 第二步 是观察香蕉的外皮 一般香蕉的外皮 是完好无损的 如果有损烂 就影响 实用了 另外 看外皮的话 可能会发现香蕉的外皮有黑点 这个是比较正常的 因为在 自然条件下 香蕉的成熟都是一个过程 每个部分可能不大一致 有黑点的可能是成熟比 较早的 只要出现黑点没有烂的地方 都是适合实用的 另外一个就是 香蕉柄部有青绿 色 这个也是正常的 因为这个部分是成熟最慢的 第三步 看手感 看手感的原因 是通过用手与感觉香蕉成熟的程度 这个并不是提 倡用手去捏 因为香蕉一捏的话 就该尽快吃掉 否则易从受力的地方开始软 然后腐烂 只要拿起香蕉 用心感觉就行 好的香蕉手感比较厚实而不硬 成熟程度刚好 太硬的话 还没完全成熟 太软的话 已经成熟比较久了 可能会影响口感 第四步 看香蕉柄 香蕉柄快要脱落 或者已经脱落了的时候 可能已成熟比较久了 第五步 试吃 这个过程 如果当场试吃 应该在征得档主同意的情况下进行 如果 在超市 就不大适合 但这个也是比较重要的步骤 因为无论看起来怎么样 好吃才是硬 道理 当然 试吃这个也是见仁见智 因为大家的口味也不一样 没有什么统一的标准的 但是 剥开香蕉后 好的香蕉果肉应该是完整的 有一定的强度 而且可以闻到有香味 如果闻到异味 就要注意了 医生温馨提醒 香蕉营养价值高 但是一次食用过多也会造成不适 建议香蕉斑点过多请 勿食用 There is a widespread view online called spots bananas can fight cancer in fact this is the mostas early as in 2006 an article Tokyo Teikyo University professor Yamazaki is the emergence of However in addition to the banana contains the so called the seventh nutrient outside Yamazaki was no longer any other aspects of the research results appear in the network And the so called seventh nutrients is actually a very broad concept Protein fat carbohydrates minerals water and vitamins are six essential nutriments dietary fiber are collectively referred to as the seventh nutrient At present research on cancer has a lot of food separation of an important development direction of the active ingredients can treat cancer is cancer pharmaceutical science from plants but blackbananas can be anti cancer argument without clinical trials lack of data support Black Banana what can you eat Consumers have said the spotted banana can often see spotted banana ate harmful Beijing City Agricultural Technology Extension Station senior agronomist Xu Yongxin explained banana skin began to appear black spots this is a banana ripe performance there are a small number of spots can eat it doesn t matter with safety But this time the banana sweetness high taste better But Xu Yongxin warned if the banana skin spots on it too much the banana has been too ripe the spots will be from the epidermis into the pulp Peel the banana pulp inside if also appear black like bananas is severe decay inedible Banana preservation of several small tricks Do not placed in the refrigerator freezer Storage suitable temperature is about 13 DEG C banana and storage of fruits and vegetables in the refrigerator temperature is about 4 DEG C is not up to the requirements If want to extend the preservation time of banana the banana can wrap the rhizome wrap The principle is very simple can accelerate the release of ethylene gas banana banana ripening whereas the majority of ethylene gas from banana rhizome wrapped can slow down the process of mature banana In banana roots and stems cut lemon juice or vinegar wipe can prevent the brown We first step is to observe the color of banana In general the good banana gives people the feeling is more glossy and golden luster Part of the external gloss some banana may be green but this has little effect on the quality of bananas because bananas maturity is a process greenpart is not fully mature if little green also can But that s not to say the more perfect the glossbetter because the more perfect luster there may be artificial ripening ingredients this will furtherscreening The second step is to observe the banana skin In general the banana skin is intact if there is aloss of rotten practical effect In addition the skin of words may find spots on the banana skin thisis quite normal Because under natural conditions the banana maturity is a process each part may be not consistent with black spots may be mature relatively early As long as there is no rottenspots where it is suitable for the practical Another is the banana the handle part is provided with the green this is normal because this part is the most slow maturation The third step look at hand The handle causes is through the use of hand and feel the bananamature degree This is not to promote the hand to pinch because the banana pinch it should beeaten as soon as possible otherwise easily from the force of the place to start and then the softrot Just grab a banana heart felt The good banana feel relatively thick and hard the degree of maturity of just Very hard words is not fully mature too soft words has matured quite a long time may affect the taste The fourth step see banana stalk Banana stalk soon fall off or when already fell off may have been more mature long The fifth step try to eat This process if the spot to eat should be with the consent of the stall owners consent if in the supermarket is not suitable for But this is more important step because no matter how it looks delicious is the hard truth Of course this is also Different people different views try because everyone s tastes are not the same not what the unified standard How