No, dried bananas are not a good source of lipids. Lipid content in dried fruits is often much lower than that found in raw fruit due to dehydration. Dried bananas contain about 0.1-0.2 grams of fat per 100 grams (3.5 ounces), with only trace amounts of saturated or polyunsaturated fats and no cholesterol or omega fatty acids at all. By comparison, an unpeeled banana typically contains around 5.3g of fat per 100g, of which approximately 32% is saturated fat. Therefore, if you're looking for an exogenous source of dietary fats, it would be wise to look elsewhere.
Introduction
The role of fats and lipids in the foods we eat is becoming increasingly important as nutritional science evolves. These fats and lipids, sometimes referred to as surfactants, are dietary compounds that help break down food in the human body and provide a wide range of biological functions. Dried bananas are an example of a food whose fat and lipid content may be particularly beneficial to health due to its high fiber, potassium, and magnesium content as well as its ease of digestibility (Cwiklinski et al., 2020). The types of fats and lipids found inside of dried bananas can vary depending on cultivar and environmental conditions under which they were grown; however, some general trends apply. This paper will attempt to explain the types of fats and lipids typically found within dried bananas, as well as how each type of fat or lipid contributes to overall health and wellness.
Types of Fats and Lipids
Dried bananas contain three different categories of fats and lipids: monounsaturated fatty acids, polyunsaturated fatty acids, and sterols. Monounsaturated fatty acids (MUFAs) include any type of single-bonded fat such as oleic acid, palmitoleic acid, erucic acid, and vaccenic acid (Larsen et al., 2019). MUFAs have seen popularity in recent years as a “healthy” replacement for trans fats, particularly in baked goods. These particular fats are believed to reduce low-density lipoprotein cholesterol levels while also increasing high-density lipoprotein cholesterol levels - making them potentially beneficial for cardiovascular health (Zhuang et al., 2020). Furthermore, these types of fatty acids may help reduce inflammation associated with insulin resistance and improve fat metabolism (Giangregorio & Curi, 2015).
Polyunsaturated fatty acids (PUFAs) are composed of two or more molecules connected by double bonds, often referred to as omega-3 and omega-6 fatty acids. Omega-3 fatty acids, such as alpha-linolenic acid (ALA), eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA) work together to reduce inflammation, encourage cell growth and repair, protect blood vessels, promote brain development and lower blood triglyceride levels (Sabaté, 2005). Likewise, omega-6 fatty acids – such as gamma-linolenic, dihomo-?-linolenic, arachidonic, and linoleic acids -can help regulate inflammation and strengthen immunity (Agostoni, 2009). Another advantage of PUFAs is their ability to convert into energy faster than other forms of fat, making them ideal fuel sources. In addition, they are essential fatty acids, meaning they must be obtained from the diet since the human body cannot make them itself. This could prove especially valuable for individuals following special dietary guidelines like vegans, who need to ensure adequate amounts of PUFA intake.
Sterols, although not technically considered fats, are structurally similar and serve many of the same roles. While many of these compounds may fare similarly, all belong to the subcategories stanols, phytosterols, and sitosterols (Vaz Marques et al., 2016). Stanols are naturally occurring fats found in plant membranes and most commonly used to control cholesterol levels. Phytosterols, another kind of plant Sterol, have numerous advantages including improved absorption of essential nutrients due to their effect on bile salt formation, regulation of immune response through antiinflammatory effects, and prevention of arterial plaque build up throughout the circulatory system (Kelm et al., 2003). Lastly, sitosterols, a type of organic compound found mainly in vegetable oils, mimic animal cholesterol in structure but do not leave behind the negative side effects animal protein does (Khare et al., 2018). Sitosterols can prevent early atherosclerosis, aid in restoration of damaged endothelial cells, and even reduce blood sugar levels.
Conclusion
In conclusion, dried bananas offer enough variety and benefits related to fats and lipids that there should be no shortage of ways to gain sustainable, long-term health gains from the consumption of this nutritious snack. Each of the different types of fat or lipid discussed—MUFAs, PUFAs, and sterols—come with unique contributed properties and potential benefits. Ultimately, it appears that when consumed in moderation and without any interfering foods, dried bananas offer a great opportunity to experience a plethora of widely studied fats and lipids capable of improving overall quality of life.