As a good source of potassium and fiber, bananas can be an important part of a healthy diet.Although most people like beautiful ripe yellow bananas, dark bananas have many benefits despite their appearance.

Although they may not be perfect, you can eat dark bananas.These ripe fruits provide a healthy source of vitamins and minerals like yellow bananas.

Bananas are ripe and softer than yellow bananas.They are also sweeter.Therefore, they are more likely to be used in grilled dishes and other recipes rather than only for snacks.

Dark bananas: Which type can eat, what should be removed?

Bananas continue to ripen after being harvested due to the presence of ethylene plant hormones, which bananas produce.When the bananas are ripe, the color of the banana peel changes, and they become much softer and sweeter.The following factors can accelerate this process, causing bananas to turn dark brown faster than usual:

- When bananas are stored next to apple or tomatoes, fruits also produce more ethylene, the bananas also produce more ethylene.

- Bananas are preserved in a warm place that can promote ethylene production.

- Bananas produce ethylene related to stress in the cold environment, so bananas tend to turn brown faster when stored in the refrigerator instead of dark and dry places.

A banana is considered ripe when it has small brown spots on the shell.These brown spots are a sign that the starch in the fruit has been converted into sugar, making bananas sweeter and more fragrant.Although banana meat may also have brown spots, these spots often appear due to bruises on extremely ripe bananas.

Bananas with brown spots on the shell or meat are considered to be eaten.However, the higher the bananas, the higher the risk of bacteria on bananas.Brown bananas should be used to cook because heat can kill any bacteria that can survive.

A brown banana and the following signs may have been broken and should be thrown away:

- You can see mold on bananas.The black shell is not mold.Instead, mold on your banana appears in the form of a layer of white, gray or green, similar to mold on bread, especially near the stem.

- Bananas have rotten smell or fermented smell.

- Liquid leaks from bananas.

- Both the skin and meat inside the banana are black, showing that the fruit is too ripe.

- The mushy when you gently press the banana peel.

Storing ripe bananas in the refrigerator will prevent ripening.However, it will also promote the release of ethylene, which can cause the banana peel to turn brown although it does not affect the flavor or nutrients.

Bananas are too ripe outside the refrigerator can be frozen to use later.The recommended process includes peeling.Bananas can be sliced, pureed, crushed or left depending on the way you intend to use in the future.

Benefits of dark bananas compared to ripe bananas

Although the appearance is not beautiful, brown brown bananas can bring some benefits when compared to ripe yellow bananas more attractive in terms of vision.Here are some benefits that brown bananas bring:

- Sugar content is much higher: This makes brown bananas a great choice to make raw materials in grilled dishes.

- Easy to digest: The sweetness of brown bananas is gained when the enzymes in bananas break down resistant starch (non -digested starch) into single sugars, making it easier to digest.

- Higher levels of antioxidants: Brown spots on bananas appear when the ripe process naturally stimulates the decomposition of bananas's molecules.When antioxidant activity increases, it will manifest in the form of brown spots.Antioxidants are valuable compounds that help protect cell health and overall health.

Is dark bananas good for people with diabetes?

Studies show that during the ripe process, the fiber in bananas began to decompose and the complex starch converted into single sugars.This increases the sugar content in brown bananas and can make them a concern for people with diabetes.

People with diabetes can eat bananas safely by choosing unripe bananas because bananas have lower blood sugar index (GI) and higher anti -starch content, have a less immediate impact on quantity.Blood sugar.You can slow down the process of releasing sugar into the blood by eating bananas with a smaller diet along with foods that contain healthy fats, proteins or additional fiber.

Ripe fruits like brown bananas tend to have a higher glycemic index.Foods with high glycemic index are digested and absorbed quickly, leading to rapid increasing blood sugar levels.People with diabetes should limit their diet with foods with low GI index (below 56) to help maintain normal blood sugar.This is a continuous challenge due to insulin resistance and other conditions.

However, for people with diabetes, science determines the blood sugar index of ripe bananas can also be a challenge.The researchers checked the bananas at different ripening and ripe stages and concluded that the fiber, sugar and starch content in bananas could not be generalized through ripe stages.Therefore, people with diabetes should choose less ripe bananas in parts to avoid the risk of increasing blood sugar.

Source and photo: Verywell Health