Did you know that the nutritional properties of bananas change as they ripen? Have you notice that the taste of the bananas changes as they ripen, it gets sweeter? This happens because the enzymes contained in the bananas are progressively breaking down the starch (a long polymeric form of sugar that doesn’t taste sweet) turning it into simple sugars (disaccharides or monosaccharides which taste sweet). When the banana ripens that means that the starch has already turned into simple sugar and it is easier to digest. Although according to researches, the quantities of vitamins and minerals lowers down as the banana ripens. That is why it should be stored in a refrigerator.
Japanese researchers discovered a very interesting fact about bananas. According to them as the banana ripens it produces more antioxidants and more anticancer properties. When the banana is fully riped with dark spots on the yellow skin it produces a substance called TNF (Tumor Necrosis Factor), a substance that can combat abnormal cells. The research also shows that the more darker spots it has the better the anti-cancer properties are. Moreover, a banana with yellow skin and dark spots it’s eight times more effective in boosting body’s immune system than the banana with a green skin.
Therefore, the best time to eat the banana is when it’s fully ripen. But if you suffer from type 2 diabetes or you want to avoid a fast increase of your blood sugar levels, you might want to consider eating the ripe banana with nut butter – because the fat slows down the sugar absorption into your blood stream. Or you can consume the banana while it’s still green (level 3 or 4 in the pic)
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