GAINESVILLE, Fla., June 28 (Our Florida Times) — A Florida banana expert says green fruit is not necessarily bad, and the less-ripe stage can come with more resistant starch that may affect blood sugar differently.
Jonathan Crane, a retired tropical fruit crops specialist at the University of Florida’s Tropical Research and Education Center, said bananas harvested before they are mature “won’t ripen properly to full flavor and/or texture.” He said fruit exposed to temperatures that are too cold during storage or transport can develop chilling injury, which can leave bananas green or greenish-yellow even after long periods.
Crane said bananas are best stored between 56 and 59 degrees Fahrenheit.
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 make them a better option for people watching blood sugar, while ripe bananas may be preferred by people who want a sweeter fruit.
A 2019 peer-reviewed review hosted by the National Institutes of Health said most studied benefits of green banana consumption were tied to gastrointestinal symptoms and diseases, followed by glycemic and insulin metabolism and weight control.
