When It Is Healthier To Eat a Banana, Fresh Or Ripe?

Did you know that the nutritional properties of bananas change while ripening?

Bananas contain an enzyme which gradually breaks the starch (a form of sugar which is not sweet) and thus turns it into sugar. When the banana ripens, it means that the starch has turned into sugars and it is easier to digest. According to studies, the amount of vitamins and minerals reduces while the banana ripens. For this reason it should be kept in the refrigerator.

The Japanese found that when the banana ripens, it produces antioxidants and boosts its anticancer properties. When the banana is dark it is fully matured and then produces a substance called tumor necrosis factor, a substance that can fight with abnormal cells.

Dark patches of yellow bark have many anti-carcinogenic properties. In addition, bananas with yellow skin and dark spots are eight times more effective in strengthening the immune system of the body from green bananas.

If you suffer from type 2 diabetes or want to avoid a rapid increase in blood sugar, you could try eating mature banana butter hazelnut – because the fat slows down the absorption of sugar into your bloodstream. Or you can eat a banana that is still green.

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Source: www.explorehealthyfood.com