GAINESVILLE, Fla., June 28 (Our Florida Times) — Green bananas are not necessarily a mistake in the produce aisle. Experts say the less-ripe fruit can be safe to eat and may carry more resistant starch than yellow bananas, giving it a different nutritional profile.
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 will not ripen to full flavor 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 extended 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 have a gentler effect on blood sugar.
A review published in the National Institutes of Health’s PubMed Central said the most studied benefits of green banana consumption were tied to gastrointestinal symptoms and diseases, followed by glycemic and insulin metabolism and weight control. The review also described green bananas as a source of fiber, vitamins, minerals, phenolic compounds and resistant starch.
