GAINESVILLE, Fla., June 28 (Our Florida Times) — Green bananas are not automatically bad fruit. A University of Florida tropical fruit crops specialist says bananas picked too early or kept too cold can fail to ripen normally, while nutrition experts say the firmer fruit still has useful nutrients.
Jonathan Crane, a retired specialist at the University of Florida’s Tropical Research and Education Center, said bananas harvested immature “won’t ripen properly to full flavor and/or texture.” He said cold storage or transportation can cause “chilling injury,” which may leave bananas green or greenish-yellow even after extended periods.
Crane said bananas are best stored between 56 and 59 degrees Fahrenheit.
South Carolina-based registered dietitian Lauren Manaker said ripe and green bananas both provide potassium, vitamin B6, vitamin C and other nutrients. She said green bananas contain more resistant starch, which may have a gentler effect on blood sugar.
A peer-reviewed 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. The review also described green bananas as a source of fiber, vitamins, minerals, phenolic compounds and resistant starch.
