As of: March 13, 2024, 6:30 p.m
By: Clara Kistner
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The components of the banana change depending on the ripeness of the tropical fruit.
Green, yellow or brown – in which condition the fruit is really healthy.
Whether mixed into every morning's breakfast porridge or as a healthy snack in between - bananas regularly find their way into the shopping cart for many Germans.
Most people probably choose the bright yellow ones.
But are the tropical fruits still green or already mottled brown, less healthy than the classic yellow?
Superfood tropical fruit?
Bananas really are that healthy
Bananas belong to the “superfood” category for a reason.
In addition to potassium and magnesium, the tropical fruit, which is extremely rich in vitamins and minerals, also contains considerable amounts of folic acid, iron and beta-carotene.
Bananas also provide the body with valuable fiber and antioxidants and thus ensure healthy digestion.
They also regulate blood sugar levels, reduce insulin sensitivity (at least green bananas) and have a positive effect on the heart and kidneys.
The components of the banana change depending on the ripeness of the tropical fruit.
(Symbolic image) © YAY Images/Imago
The fruit contains little protein and is almost fat-free.
Instead, it is primarily composed of carbohydrates and water.
According to Eatsmarter.de
, the type of carbohydrates involved depends
on the degree of ripeness of the fruit.
Green, unripe bananas consist primarily of water and starch.
As part of the ripening process, the starch is then converted into sugar, more precisely glucose, fructose and sucrose.
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Green, yellow or dark brown – when it is wisest to eat bananas
According to WDR,
there are
more than 1,000 different varieties of the popular tropical fruit available to buy worldwide.
Storage also affects how quickly bananas ripen.
Not only does the taste depend on the degree of ripeness of the fruit, but also the health benefits of the banana.
You should also stay away from the tropical fruit at certain times of the day.
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Green bananas are healthier than you think
Green bananas are not a quick source of energy for the body as they hardly contain any simple sugars.
Accordingly, the blood sugar level is only increased at regular intervals, which makes green bananas particularly attractive for diabetics.
According to
Chip.de
, they are still unripe tropical fruits and are significantly richer in fiber than in canary-yellow form and are therefore particularly beneficial for digestion.
In addition, the fruit is a valuable source of potassium when it is still unripe.
Yellow bananas: This is what you should know about the classic
Yellow bananas are particularly impressive because of their high magnesium content.
They are now ripe, which is also reflected in their slightly softer consistency and sweeter taste.
In addition to stabilizing the development of teeth and bones, magnesium also prevents cramps in the muscles.
Do not throw away dark brown bananas - what the overripe fruits are good for
The longer the bananas ripen, the less starch the fruit contains.
However, the sugar and vitamin C content increases.
The dark brown fruits also contain sugar that has been fermented into alcohol.
And although dark bananas taste a lot sweeter than yellow or even green ones, the calorie content remains the same during the ripening process, reports
Stern
.
Soft, dark brown bananas are ideal for preparing all kinds of desserts.
When baking juicy banana bread, among other things, you no longer need any additional sugar.