People worldwide have different tastes, and will defend their choices no matter the subject. However, there are few topics as controversial as when it comes to food.
Talking about food preferences, one thing people seem to very particular about is bananas. Some like to have them almost directly from the tree, green and hard. But others can only eat it overripe, really brown, and soft in texture. And some of us like prefer them in between.
But the fact is that the color of the banana reveals a lot about its contents. Which, in turn, tells something about the person eating the banana.
Below we go through how the ripeness of the banana affects its contents.
Green and young
Green bananas are hard to peel and chewier. They also have a low GI value, which is useful if you try to keep your sugar intake at a low level.
Unripe bananas also strengthen the immune system thanks to probiotics, which are good for the stomach. If you eat green bananas, you stay full for a long time, but they do not contain many antioxidants. These are formed later in the banana’s ripening process.
Yellow and firm
When the bananas have turned yellow but have not yet developed dots, they are in the condition that most people like to eat them. These bananas are easy to digest and a little sweet to the taste.
A bright yellow banana is rich in antioxidants. Antioxidants help the body protect itself against age-related conditions, heart problems, and other diseases.
A medium-sized, yellow banana also gives you 37 mg of magnesium, an essential mineral that helps the brain stay in shape.
Spotted bananas are full of antioxidants and thus help prevent several diseases.
The dots on a banana are a sign that it contains TNF. TNF stands for tumor necrosis factor and is a substance that counteracts cancer and the presence of abnormal cells in our body. A Japanese study from 2008 shows that bananas with dark spots produce TNF, which has the ability to fight abnormal cells. But more research is needed in this area.
They are also easier to digest if you have a sensitive stomach. But they also contain more sugar, as they have come further in the maturation process.
Bananas that have completely turned brown are extremely sweet and best suited for cakes or smoothies.
They also have a high concentration of antioxidants. Brown bananas are also easy to digest and perfect if you have stomach problems. However, you just have to make sure you eat them before they rot!
As aging bananas begin to lose some of their nutrients, you can put them in the fridge to slow down the process.
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