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The meticulous answer , by Zachary CONLEY , degree in nutritional sciences
Actually, the nutritional profile of a banana does change as it ripens. You’ve probably noticed that the more ripe your banana is, the sweeter it tastes. This is because enzymes in the fruit’s tissues are progressively breaking down starch (long polymeric form of sugar) into simple sugars (monosaccharides, disaccharides, etc).
Since the enzymes have already done the work of breaking that starch down, your body doesn’t need to; you will absorb the sugars into your blood stream quickly which causes a “spike” in blood sugar.
On the other hand, there may be some benefit to eating the ripe banana. Supposedly the antioxidant profile of the banana increases as it ripens.
In conclusion, the ripe banana is optimal when you need quick sugar. If you don’t want the blood sugar surge, you could consider eating the ripe…
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