Green banana flour is a gluten-free alternative to wheat flour that is high in resistant starch. Resistant starch acts as a prebiotic, promoting the growth of beneficial gut bacteria and improving digestion. It also has a lower glycemic index than wheat flour, which can help regulate blood sugar levels and may be beneficial for those with diabetes. Additionally, green banana flour is high in potassium, vitamin B6, and fiber. It can be used in a variety of recipes as a substitute for wheat flour, and can be especially useful for those with celiac disease or gluten sensitivities.