When it comes to fruit, there’s few more popular at your grocery store than a banana. While most of us go for a bright yellow, some claim that when they’re brown, they’re actually healthier? So, does the color and condition of a banana matter – green, yellow, or brown – when it comes to health?
Well…yes and no. It all depends on what your health goals are.
No matter the ripeness, bananas are healthy – rich in potassium, fiber, magnesium, and vitamins – and they reduce risk of stroke, help muscles and bones, even clearing up allergy symptoms.
Green bananas are usually starchier, which means they have a minimal amount of sugar – so it’s a better choice for those who have, or are at risk of, type 2 diabetes. And because they’re so fiber-rich, they’ll fill you up in a healthier way.
The opposite bananas, when they get freckled and brown, are ripe to the point of nearly being spoiled, but all the starch has now turned into sugar, so it’s a good way to satisfy your dessert cravings – and you get the added boost of more antioxidants too, helping with blood pressure and cholesterol.
And if you choose a traditional, picture perfect yellow banana, that’s where you’ll find the most micronutrients. But no matter the color, there’s no right or wrong answer, it’s all what you like and what you want to accomplish for your health.
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