GAINESVILLE, Fla., June 28 (Our Florida Times) — Green bananas are not necessarily a sign of spoilage, and they may offer a different nutrient profile than ripe fruit, according to a University of Florida tropical fruit specialist and a registered dietitian quoted by Fox News Digital.
Jonathan Crane, a retired tropical fruit crops specialist at the University of Florida’s Tropical Research and Education Center, said bananas picked before they are fully mature may never develop full flavor or texture. He also said bananas exposed to temperatures that are too cold during storage or transport can develop chilling injury, which can leave them green or greenish-yellow.
Crane said bananas are best stored between 56 and 59 degrees Fahrenheit. He said fruit harvested immature may not ripen properly, even after time on the shelf.
Lauren Manaker, a South Carolina-based registered dietitian, said both ripe and green bananas provide potassium, vitamin B6, vitamin C and other nutrients. She said greener bananas contain more resistant starch, which may have a gentler effect on blood sugar.
Nutrition research has pointed in the same direction. A 2019 review hosted by the National Institutes of Health said the most studied benefits of green banana consumption were tied to gastrointestinal symptoms and diseases, followed by glycemic and insulin metabolism and weight control. Healthline has also said unripe green bananas are safe to eat and are typically harvested while still green so they do not get too ripe before purchase.
