From green to brown: when are bananas healthier?

When bananas are healthier? There are those who prefer it yellow, those who love it with brown spots on the skin and still those who eat it when it is still green. It’s not just a matter of taste. There are also significant differences in the effects it has on our bodies.

When the banana is healthier: verde

At this stage, the banana is not ripe, but it has a nice trick up its sleeve. Contains a quantity of resistant starch twenty times higher than that found in a ripe fruit. It is a type of starch capable of resisting gastric acids, so that it still arrives practically intact in the intestine. What are the consequences? First, it slows down the process by which the body absorbs sugars. This is also seen when analyzing the glycemic index. A green banana stops at 30, while the ripe version has almost double that. In addition to keeping blood sugar at bay, this starch is a prebioticwhich nourishes the good bacteria present in the intestine.

But there is more. They strengthen the digestive enzymes that facilitate the digestion of carbohydrates and the assimilation of vitamins from food. In short, it is very useful for the health of our intestines. But be careful if you have digestive problems. Green bananas can give you bloating and bloating.


When it ripens, resistant starch turns into sugar. Indeed, sugars go from 3.2 grams every hundred to 12 grams. This is why yellow bananas are often used by athletes. They are a good source of quick energy release. Having less resistant starch, they are also easier to digest.

The gailla version contains carotenoids, which help prevent vision problems and certain cancers. It also provides B vitamins and vitamin C, as well as minerals such as iron, magnesium, manganese and potassium.

A study showed that vitamin C increases as the fruit ripens, but decreases when it becomes overripe.

Yellow with dark spots

The dark spots indicate that even more resistant starch has been converted into sugar. Very ripe bananas contain the TNF factor which plays an important role in strengthening the immune system. A Japanese study has shown that this type of banana has an ability to strengthen the immune system 8 times greater than that of green bananas. The riper the banana, the more it strengthens the immune system.

When the banana is healthier: yestreatment

The banana produces ethylene gas, a natural gas that regulates the ripening process. This changes the texture, flavor and nutritional value. At this point, the vast majority of resistant starch has turned into sugar. It becomes an excellent alternative to ice cream, put in the refrigerator and then reduced to a puree. It can also be used to sweeten cakes. Its sugars are obviously healthier than the traditional one and in addition we add potassium and B vitamins to our sweets.

When they get overripe, you can smell a taste of fermented food. In this case, the banana can contain up to 0.5 grams of alcohol.

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