Selection of bananas according to their ripeness

Selection of bananas according to their ripeness

Selection of bananas according to their ripeness

I used to have a neighbor selling bananas.

He goes to the stock exchange in the morning and buys wholesale. Back then, bananas were just one species.

He then goes to the market and divides the bananas into three parts. On some it puts the highest price, on others an average, on the third – a small one.

He was always the first to run out of the “most expensive” bananas!

Since then, I never choose bananas by price.

But how do we decide which bananas we want?

Everyone has a different idea of ​​a “nice banana”.

Personally, I prefer to pluck any fruit I eat from the tree, but I have some difficulties with bananas… 😉

How do you imagine the “perfect banana”? Hard or soft (we are talking about eating)? Green without brown spots, with few spots or is the whole one already brown? Very sweet in taste or not so much?

We all know that the appearance and taste of bananas change with time and ripening. Well, it is best for them to ripen on the tree, but they ripen mainly in ports, warehouses and exchanges. We can only pray that they are not sprayed with additional chemicals to slow down or speed up their maturation.

But we are positive people and we will not think about such things.

And do we all know that the nutritional composition of bananas also depends on their ripening? Let’s look at them from this side.

Green bananas

Green bananas look fresh and “healthy”. They contain more starch, which has the feature that it speeds up our metabolism. That’s why green bananas satiate us quickly. Well, there is no “free lunch”: at the same time we are swollen and gassed.

The larger amount of starch also facilitates their cooking – they are not soft and have a structure that absorbs less heat.

Green bananas have another advantage – a lower glycemic index. On the other hand, they are less sweet, sometimes even bitter.

Yellow bananas

The next stage of ripening of bananas is their yellowing. Starch becomes less, sugar – more. They become softer. The glycemic index also increases, but their digestion is faster and easier, with less weight in the stomach and gas.

Unfortunately, with age there is always a loss of micronutrients. Let’s not forget that they no longer ripen on the tree! We recommend storing them in the refrigerator, then their loss is less.

But as they mature, the antioxidants in them become more. Our immunity will certainly appreciate their greater amount.

Spotted bananas

These bananas are not only older, they are also much sweeter. Brown spots are not age spots, but the result of the conversion of starch into sugar. You must have noticed that the more brown spots a banana has, the sweeter it is.

They may look ugly, but the “freckles” on bananas are almost magical. Experts claim that they contain so many antioxidants that they are effective even for cancer prevention. I can’t say that, but I’ve read a lot and I know from what I’ve read that freckled bananas are certainly very useful.

Brown bananas

These bananas can look so disgusting that banana sellers are willing to give them up because almost no one buys them. They look wrinkled, old, soft almost to a puree.

This is because all the starch has already turned into sugar and there is nothing to keep the structure of bananas healthy. Chlorophyll has also degraded and taken on a new form, almost entirely of antioxidants.

Brown bananas are easy to mash, they are practically a puree. This puree is extremely valuable for the preparation of sweets and treats with noticeable nutritional value. You will certainly not refrain from trying banana bread or at least pancakes made with such a puree.

Many people use bananas for a quick and easy breakfast.

Error!

Yes, they will say. Why the mistake?

Really, how much does it cost to peel a banana. And it’s maybe a hundred or so calories. Low fat. Basically very rich in potassium, vitamin B6, vitamin C, fiber. I say in principle because this is true when the banana is ripening on the tree and not in the warehouse.

Banana has great nutritional value, but almost no protein. Only about 4% of its hundreds of calories are due to protein.

Therefore, I would say that bananas are a quick and easy addition to breakfast, not the breakfast itself.

It will probably become banal, but certainly the best breakfast tested by me and our family is the Herbalife Nutrition Formula 1 shake I guarantee with all my authority and name for it.

But now we are talking about bananas.

How many ripe bananas to choose in the end?

The answer to this question depends on the goal we pursue:

  • If we are looking for a light, filling fruit for the first snack, these are green bananas.
  • Freckled bananas will satisfy our need for antioxidants and improve our immunity.
  • Brown bananas are a great choice to satisfy our need for jam or if we want to make a dessert.