5 stages of banana ripening: when is it better to eat healthy fruit

Bananas are a source of potassium, fiber, and vitamins C and B6. However, depending on their maturity, they differ in the amount of nutrients and have different effects on the human body.

Yellow bananas with a few spots on the peel are optimal, as.com reports.

OBOZREVATEL offers to take a closer look at the 5 stages of their ripening to find out the differences and useful properties.

Stage 1: The banana is green and has almost no sugar. It is an excellent source of prebiotics beneficial for gut health. A green banana has a lower glycemic index, the body breaks down starch into glucose, slowly increasing blood sugar levels. On the other hand, the taste is more bitter, and their consumption can cause bloating.

Stage 2: Ripening begins, but the banana is still green. It's high in fiber and low in sugar, so it's only slightly sweeter than a stage 1 banana. It also has a higher glycemic index, which makes it easier to digest. This banana contains a large amount of antioxidants, less starch to break down, and its nutrients can be quickly absorbed by the digestive system.

Stage 3: Ripe, in excellent condition and good color, yellow and spotless. It contains more antioxidants and fiber. This banana is a source of pectin, which acts as a prebiotic. When fermented in the colon, along with resistant starch, it forms butyrate, an element that helps improve intestinal health.

Stage 4: very ripe banana, characterized by the presence of several brown spots. At this stage, it has fewer vitamins and minerals, and the sugar content increases along with the number of brown spots. In this form, it contains more antioxidants associated with the prevention of diseases such as cancer.

Stage 5: The banana is completely brown and very ripe. This is the time of the highest sugar and fiber content. Starch has been converted into sugar, and the level of antioxidants has increased significantly.