Did you know that the nutritional properties of bananas change as they ripen? Have you noticed that the taste of the bananas changes as they ripen, it gets sweeter? This happens because of the enzymes contained in the bananas are progressively breaking down the starch (a long polymeric form of sugar that doesn’t taste sweet) turning it into simple sugars (disaccharides or monosaccharides which taste sweet).
According to nutritionists, the more dark spots on the banana peel, the stronger its cancer-preventing properties are. The brown spots on the bananas are actually signs of the TNF they contain.
Moreover, a ripe banana is extremely high in numerous antioxidants, potassium, vitamin C and B. A Japanese research has found that the optimal benefits of the banana can be obtained as soon as it is fully ripened. Also, ripe bananas also boost the digestion.
UNRIPE BANANAS (FRUITS 1-3)
Unripe bananas actually have some benefits of their own, as www.onegreenplanet.org reports. These benefits include reduced sugar content when compared to ripe bananas, as well as the prevalence of probiotic bacteria aiding in proper colon maintenance.
One downside, of course, is that unripe bananas are tough on your digestive system and may cause bloating. But due to their lower sugar content, this may be an effect worth dealing with if you suffer from type 2 diabetes.