Underripe bananas contain more of the prebiotic fiber called resistant starch, while ripe bananas contain less.
Which one should you eat?
We say: eat both.
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Bananas change in flavor and appearance as they ripen.
But do they change in their nutritional constitution?
It goes from having more to less resistant starch."
As the name implies, these starches resist being broken down in your digestive tract.
As a banana ripens, the structure of its carbohydrates breaks down from prebiotic fibers and pectin to sugar.
The amount of total carbohydrates in a banana remains consistent, regardless of its ripeness level.
But the change in fiber content can be attributed to the transformation of its carbohydrates as it ripens.
Another thing that changes as a banana ripens: its satiety factor.
This means that eating a ripe banana versus eating a greener banana can have different effects on your appetite.
Moreno says, “A super-ripe banana is perfect for baking.
Prebiotic fiber has a filling effect, making you feel more satisfied for longer.
Many of us may think that bananas should be completely yellow by the time we eat them.
But bananas are healthy and safe to eat at any stage of their development.
