Why are green bananas recommended for diabetics, ripe ones for those with stomach problems, and brown bananas for everyone? When buying bananas, most people look for them to be just right ripe and just right yellow.
While some banana lovers wouldn't bite into a green banana for nothing, others might find the very thought of a soft, mushy, brown one – or vice versa – repulsive. However, did you know which banana is better or maybe even healthier?
Nutritionist Rhiannon Lambert discovered that underripe bananas are good for diabetics, slightly overripe ones for those with stomach problems, and ripe and dark bananas are good for everyone, reports N1.
Underripe bananas have less sugar
If you have diabetes, you should eat underripe bananas more often. They contain less sugar.
"Research shows that in underripe bananas, starch represents 80 to 90 percent of the carbohydrate content, which, when the banana ripens, turns into free sugars. That is why we advise people with diabetes to eat bananas that are not overripe, so that they do not raise the blood sugar level too much," said Lambert.
Ripe bananas are easier to digest
Nicely ripe bananas are probably a better choice for anyone with digestive issues. While green bananas have more so-called “resistant” starch, which can be good for you because good gut bacteria love it. Riper bananas are easier for the average person to digest, Lambert said.
Brown bananas are full of antioxidants
A banana turns almost or completely brown when all its starch breaks down into sugar. These bananas are also sweeter and people prefer to use them for baking. However, such a banana is also full of antioxidants that are important in protecting the human body.
If we draw a line, any choice of bananas is good, writes Science Alert. The nutritional value of a banana does not change with its level of ripeness.
All that changes is the taste and the way your body processes the sugar from the banana.
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