Banana is one of the most popular fruits in the world, especially for its sweet flavor, practicality and nutritional qualities. Although they may be similar, bananas at different stages of maturity have very different effects on the body. There are usually two types: slightly ripe bananas (yellow, almost without brown spots) and ripe bananas, dotted with many brown spots. Each has its advantages, but understanding their differences allows to choose the one that best suits our needs.
sugar and energy content
Lightly ripe bananas contain a moderate amount of natural sugars, mainly fructose and sucrose. Their high starch content allows for slower digestion and progressive release of energy. This helps stabilize blood sugar and makes it an excellent choice for people who:
monitor your sugar consumption
Try to control their weight
need a continuous and steady flow of energy (e.g. before training)
Spotted bananas, on the other hand, contain much more simple sugars. During their maturation, the starch turns into glucose and fructose, which makes the fruit sweeter and more digestible. The downside is that these sugars can raise blood sugar faster. People with diabetes or those who follow a low-sugar diet should therefore consume them in moderation and in small amounts.
Antioxidant properties
One of the most interesting benefits of spotted bananas is their higher antioxidant content. These brown spots are indeed a sign of an increased concentration of beneficial substances, which:
Reduce inflammation
Support of cellular defense
can reduce the risk of chronic diseases, including cardiovascular problems
Slightly ripe bananas are also beneficial, but contain lower levels of these protective compounds.
Digestive benefits
Lightly ripe bananas contain a greater amount of resistant starch, which acts in a similar way to fiber.
Serves as food for beneficial gut bacteria
Improves digestion
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