Were you aware that the nutritional possessions of bananas could change as they ripen? Have you detected that their taste changes as they ripen they get sweeter?
This is happening because of the enzymes that are contained in the bananas are increasingly breaking down the starch (starch is a long polymeric form of sugar that doesn’t taste sweet) turn it into simple sugars (disaccharides or monosaccharides which have a sweet taste). When the banana is ripe that means that the starch was already turned into simple sugar and it is easier for digesting. Even though according to studies, the amounts of minerals and vitamins decreases as the banana ripens. Because of that it should be stored in a fridge.
Japanese scientists revealed a fascinating fact about bananas. Rendering to them as the banana ripens it creates more anticancer properties and more antioxidants.
When the banana is completely ripped with many dark spots on the yellow skin it creates an ingredient called TNF (Tumor Necrosis Factor), an ingredient that can fight against abnormal cells. The scientists as well showed that the darker the spots better the anti-cancer properties are. Furthermore, a banana dark spots and yellow skin is 8 times more effective in increasing body’s immune system than bananas with green skin.
And so, the best time to consume the banana is when it completely ripens. But if you are suffering from type 2 diabetes or you wish to dodge a fast increase blood sugar levels, you may want to consider consuming a ripe banana with nut butter – since the fat slows down the absorption of sugar into your blood stream. Or you can eat the banana while it is still green (level 3 or 4 in the pic)