Decoding The Skin Of A Banana

July 31, 2019


We love bananas, B-A-N-A-N-A-S! As one of the cheapest and most satiating fruits, bananas are up there with the most popular snacks you can buy. And while their health benefits are widely known, few are aware of how the ripeness of a banana impacts on its nutritional make-up. Green, or under ripe bananas are low on the FODMAP and full of starch which is a great source of prebiotics for your gut health and will generally fill you up quickly. However they can be bitter. Yellow bananas has naturally turned a lot of that starch into sugar, which is why they are softer and sweeter. They're also higher on the glycemic index, meaning they're easier to digest and for your body to absorb its nutrients. Higher in antioxidants than any other stage, this is the prime time for nutrition.  From a yellow skin to spots of brown, more of the bananas starch is transformed into sugar and more nutrients are lost. While spotted bananas are sweeter, they're the lowest in vitamin and mineral content but are still rich in antioxidants, which has been linked to cancer prevention. The final stage of a banana is when the skin turns completely brown. By this time it's practically all sugar and at its lowest fiber content but those antioxidants are still present and numerous. However even at this stage, bananas are low in fat, a great source of potassium, vitamin B6, vitamin C and fiber.

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SOURCE: Daily Mail

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