GAINESVILLE, Fla., June 28 (Our Florida Times) — Green bananas are not necessarily a sign of bad fruit, according to Jonathan Crane, a retired tropical fruit crops specialist at the University of Florida’s Tropical Research and Education Center.
Crane said bananas picked before they are mature “won’t ripen properly to full flavor and/or texture.” He also said fruit exposed to temperatures that are too cold during storage or transport can develop chilling injury, which can leave bananas green or greenish-yellow.
He said bananas are best stored between 56 and 59 degrees Fahrenheit.
On the nutrition side, South Carolina-based registered dietitian Lauren Manaker 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 be a better fit for people watching blood sugar.
A review published on the NIH-hosted PMC platform 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 says unripe green bananas are safe to eat.
