Khaberni - The color of the banana reveals an important aspect of its nutritional value. This is what the "Verywell Health" website reported, pointing out that the components of the banana change with its transition from green to yellow and then to the appearance of brown spots, which is reflected on the levels of starch, sugar, fiber, and antioxidants in it.
The site explained that understanding the stages of ripeness helps a person choose the most suitable type according to their health needs, especially since each stage offers different benefits.
The report of the site notes that green bananas are best for controlling blood sugar levels, as they contain a high amount of resistant starch which acts as dietary fiber, helps create a feeling of fullness, and promotes gut health.
The site clarifies that slightly ripe bananas provide a balance between moderate sweetness and fiber, and it is believed that their potassium and iron content is at its peak, making them an ideal choice for those looking for light energy while maintaining digestive health.
As for fully yellow bananas, at this stage, most of the starch has turned into simple sugars that are easily absorbed, making the banana an effective source of quick energy. The antioxidants, which support immunity and cell health, also increase.
When brown spots appear, the banana reaches its highest stages of ripeness, where the antioxidant content significantly increases, and it becomes softer and easier to digest. However, it contains the highest level of sugar, making it less suitable for those monitoring their blood sugar.
