As the banana ripens, its beneficial properties change and its effect on the body becomes different.
Bananas are rich in minerals such as potassium and magnesium, as well as fiber, which has a positive effect on intestinal peristalsis and digestion. But according to a study by Indonesian scientists, the benefits of a banana depend on its ripeness.
Green, yellow or brown banana
The three levels of ripeness of bananas and their beneficial properties:
Green Banana - Unripe bananas contain a lot of starch, which is a source of energy. They are practically free of fructose and glucose, are rich in fiber and contribute to the health of the intestinal flora. An unripe banana contains three times more potassium, which is responsible for the health of the nervous system, heart function and blood pressure regulation and muscle growth.
Yellow Banana - These bananas contain the most magnesium. This nutrient actively participates in the metabolism and functioning of the nervous system, supports the development of bones and teeth. The bright yellow banana has 2% more protein than its green counterpart.
Overripe banana - These bananas contain the most fructose and glucose, which are easily broken down and released into the bloodstream. Due to this, the brownish banana can quickly increase blood sugar levels, so it should not be used by diabetics. It is easier to digest and facilitates digestion.
Experts advise buying unripe bananas. Depending on storage conditions and temperature, it slowly changes color and turns yellow after a few days, that is, it reaches half of its ripeness.
See also what the uses of banana peel are.
With the first brown spots on the banana it begins to fully ripen. The texture and banana health benefits change with color as the peel thins and the fruit becomes softer.
And since you've probably want to eat a banana now, we suggest you do that by checking out our banana pastries or healthier banana pancake suggestions.
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