The nutrition profile of banana is as wholesome as it gets, with many choosing the fruit as their preferred evening or pre-workout snack. Bananas are particularly rich in potassium, vitamin C, vitamin B6 and fibre. But all banana lovers have their own preference of how ripe they like to buy their bunch.
Some like it green, some prefer them yellow while some like theirs to be mushy brown. Believe it or not, the ripeness level of bananas can actually make a difference in some of their nutrients and you could benefit from learning which one is best for your health needs!
The pure green bananas are very starchy but don't have the regular banana flavour. They are great for adding to soups, stews or can be eaten roasted with other veggies.
If you're watching your sugar intake, slightly underripe bananas can be a good option. This is because as bananas ripen, their starch turns into sugar. While this doesn't mean that underripe bananas are lower in calories, they do have more of the resistant starch that promotes good gut bacteria.
The yellow stage is full of aroma and flavour. This is a great stage to eat them raw but they can still be sauteed or baked into bread or cakes. Yellow bananas are higher on the glycemic index but much easier to digest. They are also higher in antioxidants, making them great for your immunity.
The spotted banana is an indication of how much starch has been converted into sugar. This stage is extremely rich in antioxidants.
The last, fully brown mush stage is generally considered non-consumable by many. But don't give up just yet! These bananas are perfect for smashing and adding to smoothies, puddings or pancakes that will not need any artificial sweetening!
All in all, the ideal ripening stage for eating a banana really depends on what health benefit you want to derive and whether you want to cook them into something else or eat them raw.