From the WebMD Archives. Of all the information on the nutrition facts panel on food labels, cholesterol may be the most misunderstood. Part of the confusion comes from the fact that cholesterol in food isn't the same thing as the cholesterol that clogs arteries. To be sure, foods high in cholesterol can cause blood levels of cholesterol to rise. But only about one in three people seem to be especially susceptible to the effects of cholesterol in food. And even then, dietary cholesterol isn't the biggest worry when it comes to heart disease, says Kathy McManus, MS, RD, director of nutrition for Brigham & Women's Hospital in Boston.
A ripe banana contains a high concentration of dietary fiber. A ripe banana contains a high concentration of dietary fiber, vitamin C, potassium, vitamin B-6 and antioxidant compounds.
Then, start eating and watch the pounds melt away! 1. UNDERRIPE. BANANA. Resistant starch content: 1 medium, 4.7 grams. Prior to ripening, bananas are rich in resistant starch. However, as the fruit yellows, the starch converts into sugar, giving bananas their signature sweet flavor. So the more yellow the fruit is, the less resistant starch it will have.