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Health experts have revealed that eating bananas that are still a little green and underripe has nutritional benefits, and why you shouldn’t throw away the skin.
Green bananas have been found to not taste as sweet, contain less sugar than ripe fruits, and have more healthy starches.
sydney dietician Susie Burrell told FEMAIL that green bananas have highly resistant starch that is beneficial for intestinal health.
“Green bananas in particular offer a significant dose of the powerful prebiotic resistant starch linked to a number of positive health outcomes,” he said.
‘Then we have resistant starch, which is a type of fiber that remains undigested until it reaches the large intestine, where it helps the production of good bacteria that helps keep the intestine healthy.
Sydney dietician Susie Burrell (pictured) told FEMAIL that green bananas have additional health benefits as they lose dietary fiber as they ripen.
“Resistant starch is found in only a few specific foods, including cooked and cooled potatoes and green bananas.”
Susie suggested that those who prefer ripe yellow bananas use green banana flour, which can be used in baking or added to smoothies.
According health lineGreen bananas contain mostly resistant starch that breaks down as they become more yellow and brown.
As they ripen, the starch is converted into simple sugars to the point that yellow bananas only contain 1 percent starch.
Green bananas are also a good source of pectin, a dietary fiber that helps fruits maintain their structural shape.
Resistant starch and pectin can improve blood sugar control and improve digestive health and have been linked to greater feelings of satiety after eating.
Susie, who is a co-host The nutrition couch podcast, it is said to preserve banana peels and add them to smoothies, baked goods, and curries to significantly increase the nutritional intake of the fruit.
Green bananas have been found to not taste as sweet, contain less sugar than ripe fruits, and have more healthy starches.
“Specifically, you will increase your total fiber content by at least 10 percent, since a large amount of dietary fiber can be found in banana peel,” he said.
“You’ll get almost 20 percent more vitamin B6 and almost 20 percent more vitamin C and increase your potassium and magnesium intake.”
He suggested cooking the skins to soften them, make them edible and increase their nutritional value.
“Instead of cooking the skin to soften it, it will help break down some of the skin’s cell walls, which will help nutrients be absorbed easily,” Susie explained.
‘Then blending the skin into recipes or smoothies is the most practical way to use them. Here you will increase the volume and nutritional content of recipes with minimal changes to the flavor and texture of cooking.’
Susie recommended making smoothies with whole, unpeeled bananas, removing each end and cutting them into small pieces.
“For recipes like muffins or banana bread, cooking the skin first before mixing it into the recipe is an easy way to incorporate them,” she advised.