Besides the difference in colour, bananas also vary in certain ways such as taste, texture and composition.
Ripened and unripened banana has its benefits and it is important to note that the nutritional content i.e. the micronutrients don’t change no matter how ripe or unripe the banana is!
Bananas are a rich source of carbohydrates, they have 80% starch and have a relatively low glycemic index.
Both green and yellow bananas are high in nutrients, which includes vitamin B6, vitamin C, potassium and is mostly carbohydrate with very literal protein and fat.
Antioxidants:- Dopamine - it is an important neurotransmitter in the brain, but since it cannot cross the blood-brain barrier, it acts as an antioxidant.
Catechins are a type of flavonoids, which exhibit health benefits including reduced risk of heart disease.
They are unripe at this stage and contain probiotic bacteria which is good for the digestive system and good for cooking. It has a good amount of high resistant starch. They help multiply good gut bacteria as it acts as a feed for them. Also, reduce appetite as fibre provides a better satiety feeling. The presence of pectin and resistance starch may help control blood sugar.
It is easier to digest and contains more antioxidants as they ripen and have a high glycemic index.
This implies how starch has been changed into sugar. People with diabetes should consider avoiding highly ripened bananas.
Over-ripened bananas are easier to digest.
They contain the highest amount of antioxidants due to a complete breakdown of chlorophyll. Also, they are sweeter as all the starch gets converted into sugar.
To sum up, the nutrition content of a banana remains the same be it green, yellow, spotted or brown. What changes is the taste, texture and level of sugar, starch and antioxidants? They are primarily composed of carbohydrates but contain a decent amount of other nutrients.