Which Banana Color Is the Healthiest? An investigation has been launched.
I attempted to purchase a few bananas at a convenience shop a few weeks ago. I couldn’t pay for them because the clerk wouldn’t let me. They were badly spotted, and he stated that once they turn brown, the shop policy is to discard them. He then chuckled and said it was odd because “the healthiest banana is a dark banana.”
Around the same time, one of my pals popped into our group chat with a meme that had been circulating the internet. It depicts 15 bananas, each with its own number, grouped in a circle of maturity. Everyone avoided the greenest and brownest bananas, instead of arguing about minor variations in the yellow seven-to-ten range. The popular favorite was number nine, while a few battled passionately for number six, claiming it was a dead ringer for the banana emoji, appeared to be the simplest to open, and had a firm grip (apparently a big deal for some on the banana rubric).
Clearly, bananas have been on my mind for a long, and the relative unpopularity of a damaged banana feels pertinent. For one thing, it relates to our food culture’s obsession with large, glossy, flawless fruit; in response to this trend, companies like Misfit Market and Imperfect Foods have lately pioneered the “ugly produce” market. Too frequently, our food habits are motivated by manufactured aesthetic desires rather than genuine nourishment. Banana must be a specific shade of yellow, firm but not too firm, and free of those bothersome white strings (also known as “problem bundles”) in order to pass the test.
But, aside from being unfair and problematic, is that assumption also entirely off the mark? Should we prioritize brown bananas, as the cashier advised, rather than merely making banana bread with them? Is it possible that we’ve all been eating bananas incorrectly all along?
No, not at all. Bananas are generally healthful no matter what stage of maturity they are consumed at. The fruit is referred to be a “nutritional powerhouse” by WebMD. Potassium, fiber, magnesium, and vitamins A, B6, and C are all abundant in bananas. They can help you avoid strokes, maintain your muscles and bones in good form, reduce inflammation, and provide a variety of additional advantages, including relieving irritable bowel syndrome, preventing kidney stones, and even clearing up allergy problems. Oh, and they’re a tried-and-true pre-workout staple.
All of this is to imply that you could do a lot worse than peeling a banana, old or new. Regardless of how long it’s been in the fruit bowl, it’ll provide your body with some major nutritional advantages. However, there is a case to be made for addressing bananas in a situational manner. Depending on A) what you’re attempting to accomplish that day, or B) what long-term dietary goals or deficits you’re aiming to address, different-colored bananas can be useful.
There aren’t many takers for the greenest of the lot. When I see a tower of green bananas, I usually stroll into the workplace kitchen and immediately exit. They’re known for being difficult to open and have a thick, harsh, waxy flavor. However, they’re high in resistant starch, which means they have little sugars – the raw granules of a green banana can’t be digested by the small intestine since they don’t produce any glucose. This is an excellent moment to eat a banana if you have type 2 diabetes or are at risk of getting it (low-glycemic eaters!).