The Mineral Profile of Green Banana Flour: How Does Our Body Use These Minerals?

Green banana flour is increasingly recognised as a functional ingredient, not only because of its resistant starch content but also due to its naturally occurring macro and trace minerals that contribute to a balanced diet.

The Most Abundant Macrominerals: Potassium, Magnesium and Phosphorus

Among the minerals present in green banana flour, potassium (K) is by far the most abundant. Studies have reported potassium concentrations ranging from 9,117 to 14,746 mg/kg.

Potassium plays a fundamental role in maintaining fluid and electrolyte balance, supporting normal nerve transmission, muscle contraction, and cardiovascular function. Because green banana flour is naturally low in sodium (Na) while providing a substantial amount of potassium, it may be a valuable component of dietary patterns that support normal blood pressure and heart health.

Following potassium, magnesium (Mg) and phosphorus (P) are the next most abundant macrominerals, with reported concentrations between 867 and 1,229 mg/kg. Magnesium contributes to hundreds of enzymatic reactions, including energy metabolism, protein synthesis and normal muscle and nerve function, while phosphorus is essential for bone mineralisation, cellular energy production (ATP), and healthy cell membranes.

Among the major minerals analysed, calcium (Ca) is generally present at the lowest concentration.

Trace Minerals: Iron and Zinc

Although present in smaller amounts than the major minerals, green banana flour also contains important trace elements such as iron (Fe) and zinc (Zn).

Reported iron concentrations range from 8.15 to 33.72 mg/kg, while zinc concentrations range from 3.55 to 7.78 mg/kg, making zinc the least abundant of the essential minerals identified.

Iron is essential for oxygen transport through haemoglobin and contributes to normal energy metabolism, while zinc supports immune function, protein synthesis, wound healing, and numerous enzyme systems throughout the body. As part of a varied and balanced diet, green banana flour can contribute to overall dietary mineral intake.

Mineral Content vs. Bioavailability: Understanding the Difference

While green banana flour is rich in resistant starch, dietary fibre and polyphenolic antioxidants, the amount of a mineral present in a food does not necessarily reflect how much the body can absorb.

Certain dietary fibres and polyphenols can bind minerals such as iron and zinc within the intestinal lumen, reducing their bioavailability. This is not a disadvantage unique to green banana flour but rather a natural characteristic shared by many plant-based foods that are rich in fibre and phytochemicals. These same compounds contribute to slower carbohydrate digestion, lower glycaemic responses and improved gut health.

Fortunately, simple food combinations can help improve mineral absorption.

Pairing recipes made with green banana flour with foods rich in vitamin C (ascorbic acid)—such as lemon, orange, grapefruit or other citrus fruits—can enhance the absorption of non-haem iron and may help counteract some of the inhibitory effects of polyphenols on mineral uptake. This makes vitamin C-rich ingredients an excellent complement to green banana flour in everyday recipes.

Understanding both the mineral composition and bioavailability of foods allows us to make more informed nutritional choices. Green banana flour provides a unique combination of resistant starch, fibre, antioxidants and essential minerals, making it a valuable ingredient within a varied and balanced diet.

References

Anyasi, T. A., Jideani, A. I. O., & Mchau, G. R. A. (2018). Phenolics and essential mineral profile of organic acid pretreated unripe banana flour. Food Research International, 104, 100–109.

Netshiheni, R. K., Omolola, A. O., Anyasi, T. A., & Jideani, A. I. O. (2019). Banana bioactives: Absorption, utilisation and health benefits. In Banana Nutrition – Function and Processing Kinetics. IntechOpen.

Singh, D., & Mishra, S. (2022). Proximate analysis, physicochemical characteristics and health promoting properties of raw banana flour. International Journal of Progressive Research in Science and Engineering, 3(7), 17–20.