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Ripeness: when is a banana the healthiest?

Banana with dark spots

Some like them brown and mushy, others impeccably yellow – when it comes to bananas, tastes couldn’t be more different. But what level of maturity is actually the healthiest?

Potassium, magnesium, vitamin B6 and a precursor of the happiness hormone serotonin – all this is in our favorite fruit, the banana. We usually buy a banana tree when it is still green. Finally, just a little later, it turns a bright yellow, until the first brown spots finally appear on the shell. Once the degree of ripeness has been exceeded, the banana is often used for baking. But wait a minute – is there such a thing as the “perfect level of maturity”?

This is what the ripeness of a banana says about its nutritional content

Yes, there is – but evaluating this is also in the eye of the beholder. With each state of ripeness, the health benefits of a banana also change. For example, while green bananas are particularly rich in fiber and potassium, ripe bananas with brown skin are suitable as a quick source of energy. As they mature, their sugar content also increases significantly. In addition, the brown banana is easier to digest than a green banana due to its very low starch content. Yellow, half-ripe bananas, on the other hand, are particularly rich in magnesium, which is probably the most interesting nutrient for athletes. A yellow banana also has the highest protein content.

Also Read: Why you should eat the banana peel

The healthiest banana…

… but you will not find them in this country. Bananas that we sell in stores were always harvested unripe and placed in an artificial ripening chamber after import. If bananas are not allowed to ripen in their perennial, they lose some of their nutrients. So to eat the “healthiest banana” you would have to travel a long way and harvest the fruit straight from the plant.

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