Bananas are one of the world’s most popular fruits, prized for their sweet taste, convenience, and nutritional value. Although they may look similar, bananas at different stages of ripeness have very different effects on the body. There are generally two types: slightly ripe bananas (yellow, with almost no brown spots) and fully ripe bananas, covered in many brown spots. Each has its own benefits, but understanding the differences will help you choose the one that best suits your needs.

Sugar and energy content

Slightly ripe bananas contain a moderate amount of natural sugar, mainly fructose and sucrose. Their high starch content allows for slower digestion and a gradual release of energy. This helps stabilize blood sugar levels, making them an excellent choice for people who:

• need to monitor their sugar intake

• strives to control their weight

• need a continuous and regular energy flow (e.g. before exercise)

Spotted, well-ripened bananas, on the other hand, contain significantly more simple sugars. As they ripen, the starch is converted into glucose and fructose, making the fruit sweeter and easier to digest. The downside is that these sugars can raise blood sugar levels more quickly. Therefore, people with diabetes or those following a low-sugar diet should consume them in moderation and in small quantities.

Antioxidant properties
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