GAINESVILLE, Fla., June 28 (Our Florida Times) — Green bananas are not automatically a bad choice. A University of Florida specialist and nutrition experts say the firmer fruit can be safe to eat and may contain more resistant starch, which can affect how the body handles blood sugar.
Jonathan Crane, a retired tropical fruit crops specialist at the University of Florida’s Tropical Research and Education Center, said bananas harvested while immature “won’t ripen properly to full flavor and/or texture.” He said fruit exposed to temperatures that are too cold during storage or transport can suffer chilling injury, which may leave bananas green or greenish-yellow even after long periods.
Crane said bananas are best stored between 56 and 59 degrees Fahrenheit.
Lauren Manaker, a South Carolina-based registered dietitian, said ripe and green bananas both 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.
A National Institutes of Health-hosted review of green banana consumption found the most studied benefits were tied to gastrointestinal symptoms and diseases, followed by glycemic and insulin metabolism and weight control. Healthline also says unripe green bananas are safe to eat and notes that bananas are typically harvested while still green so they do not become overripe before they reach stores.