GAINESVILLE, Fla., June 28 (Our Florida Times) — Green bananas are not automatically bad, and in some cases they may offer a different nutritional profile than ripe fruit, according to a University of Florida specialist and nutrition experts.
Jonathan Crane, a retired tropical fruit crops specialist at the University of Florida’s Tropical Research and Education Center, said bananas picked before they are mature may not ripen normally. He said fruit harvested too early may not develop full flavor or texture, and cold storage or transport can cause chilling injury that leaves bananas green or greenish-yellow.
Crane said bananas are best stored between 56 and 59 degrees Fahrenheit. He said exposure to temperatures that are too cold can disrupt the ripening process.
Lauren Manaker, a South Carolina-based registered dietitian, said ripe and green bananas both provide potassium, vitamin B6, vitamin C and other nutrients. She said greener bananas contain more resistant starch, which may have a gentler effect on blood sugar.
Healthline says unripe green bananas are safe to eat and may be linked to benefits involving resistant starch, pectin, digestion, fullness and blood sugar control. A National Institutes of Health-hosted review found the most studied benefits of green banana consumption were tied to gastrointestinal symptoms and diseases, followed by glycemic and insulin metabolism and weight control.
