Yellow, green, or brown: When are bananas healthiest?

Do you prefer the green and not quite ripe or brown and mushy for muesli? How you prefer to eat bananas is a matter of taste. But if you are concerned about your health and slimline, you should know when bananas are healthiest.

Opinions are divided on this: What should the perfect banana look like? While others like only sticky sweet fruits whose skin may be brown, others prefer the still unripe greenish fruits. On the one hand, it’s practical not to get in each other’s way, but on the other hand, one wonders: when are bananas actually healthiest?

Potassium and magnesium
Regardless of whether you prefer ripe or unripe fruit, bananas always contain large amounts of potassium and magnesium, and athletes also appreciate the crooked fruit as a healthy source of energy. But nutrition experts advise: Those prone to certain underlying diseases should not reach for overripe bananas.

More sugar
Bananas are – if you want to put it that way – the fast food among fruits, no other fruit contains so many calories. The banana consists of a lot of carbohydrates, and the riper the fruit, the more starch is converted into sugar. Diabetics should therefore avoid eating bananas that are too ripe, as they have a much greater effect on blood sugar levels than green bananas. Those who are watching their slim line should also consider bananas with brown spots as a small snack.

Hard work for the digestive system
Green light for the green banana? No, it’s not that simple. Because the starch contained in the unripe fruit is very difficult to digest. Indisposition and flatulence after eating green bananas are very likely. If you do not have a serious illness such as diabetes, you should only eat well ripened bananas for the sake of your digestion.

And another point goes to the yellow banana: the ripe fruits contain much more antioxidants than unripe ones. The others can only turn green with envy …


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