The banana, the fruit we slip into our children’s school bags or gym bags, is one of the most consumed foods in the world. Practical, energy-packed, and inexpensive. But few people know that its nutritional profile changes radically as it ripens. Green, yellow, or brown: each shade tells a story… and influences your health.
What changes in a banana as it ripens
When green, bananas contain primarily resistant starch, a form of carbohydrate that our bodies don’t fully digest, much like fiber. This slows digestion, promotes satiety, and helps balance blood sugar.
But as it turns yellow, then brown, this starch transforms into simple sugars such as glucose, fructose, and sucrose. The result: a melt-in-the-mouth texture, a very sweet flavor… and easier digestion. A plus for sensitive stomachs.
