Did you know that the nutritional properties of bananas ripen while changing?
Have you noticed that the taste of bananas ripen while changing and becoming milder? This occurs because the enzymes that contain bananas gradually decompose starch (long polymeric form of sugar that is not sweet taste), turning them into simple sugar (monosaccharides and disaccharides having a mild taste).
When the banana ripens, it means that the starch has already turned into a simple sugar and is easier to digest. However, according to studies, the amount of vitamins and minerals while reducing banana ripening. For this reason should be kept in the refrigerator.
Japanese researchers have found a very interesting fact about bananas. According to them, banana ripening while it produces more antioxidants and has more anticancer properties. When fully matured banana with dark spots of yellow bark, it produces a substance called TNF (tumor necrosis factor), a substance that can fight abnormal cells. The survey also showed that the darker stains the better anti-carcinogenic properties have. In addition, banana yellow skin and dark spots is eight times more effective in boosting the immune system of the body, rather than green bananas.
Therefore, the best time to eat a banana when fully matured. But if you suffer from type 2 diabetes or want to avoid a rapid increase in blood sugar, you could try to eat matured banana butter hazelnut- because fat slows down the absorption of sugar into your bloodstream. Or you can eat a banana that is still green.