US, WASHINGTON (ORDO NEWS) — This happened to everyone: you buy bananas, leave them in a fruit vase, forget about them, and suddenly the yellow peel is covered with brown spots. And how to deal with them? Eat or discard, because their color no longer seems “edible” and even their pleasant aroma can not convince them of their freshness? If you belong to the second group, you should know that such bananas are not spoiled, brown spots are only a sign of ripening.
“At home, we see how bananas change color from green to yellow, then gradually become covered with brown spots. If we leave them to ripen, they will change their color to dark brown, ”says Ana Nunez, nutritionist at Nutrition Clinic. She does not recommend storing fresh bananas in the refrigerator, because “because of the cold, spots may appear on them that can be confused with spots on ripe bananas.”
But do these spots mean that you can’t eat bananas? “When the spots on the bananas are very large, it means that they are very ripe and you can continue to eat them because they have not yet gone bad,” Ana Nunez explains and adds that the only difference is that there is “more sugar in such bananas” and less fiber. ”Nevertheless, it is everyone’s choice – whether or not they exist. According to Manuel Monino, president of the 5-a-day association’s scientific committee and coordinator of the 5-a-day global alliance to stimulate the consumption of fruits and vegetables, “it’s a matter of taste, because there are people who prefer less ripe bananas in texture and taste.”
Why you need to eat bananas (mature and not only)
Banana is a fruit with high nutritional value that we can easily find in any market throughout the year. After harvesting, bananas continue to ripen, some buy only green or only yellow fruits, not suspecting that ripe bananas have many useful substances. “Bananas are rich in carbohydrates, and ripe bananas are rich in sugars. It is a fast source of energy that contains nutrients and fiber. The calorie content of one banana is 90 kcal (like a peach or an apple), they help regulate digestion, normalize blood sugar and reduce cholesterol absorption, ”explains nutritionist Nazareth Pereira.
Manuel Magnino argues that the concentration of vitamins and minerals in the fruit does not change significantly with the ripening of bananas “unless the bananas are overripe, then it begins to lose its beneficial properties.” In his opinion, this fruit is ideal for athletes, since it is a source of potassium: “potassium contributes to the normal functioning of muscles, and the sugar contained in bananas, especially when it comes to ripe bananas, quickly replenish the energy spent during training.”
In addition, the digestion process is faster and easier: the more mature the banana, the greater the digestibility. “The greener the banana, the longer it takes to digest. This is due to the level of starch, which, as the fruit ripens, turns into fructose. Green bananas are rich in fiber and starch, and therefore difficult to digest, ”explains nutritionist Nazareth Pereira.
Ripe Banana Recipes
Despite the fact that for many bananas are one of the favorite fruits when they turn brown, they become less attractive to us. Since each of us came across these, nutritionists have developed a series of recipes so that we use such bananas and not throw them away. Nazareth Pereira advises using them as follows:
1. Crush them with a fork until they are mashed, and use them to spread the toasts.
2. Bake banana and oatmeal cookies.
3. Bake banana bread. “It is much like a cake. There is no sugar in it, all the sweetness is acquired through bananas, ”says the expert.
4. Bake banana muffins or pancakes.
5. Make banana ice cream. “Cut the fruits and freeze them. Pray them with a powerful blender until a creamy texture is achieved. Ice cream can be served with chocolate chips, add other fruits, cinnamon … “, advises Nazareth Pereira.
6. Grill the bananas as a side dish or dessert.
7. Make a mousse of chocolate, banana and avocado.
Ana Nunez also recommends adding them to smoothies with oatmeal, vegetable or cow’s milk, 100% cocoa powder and cinnamon, or even make pancakes out of them, mixing them with oat or wheat flour, an egg and a little vegetable or cow’s milk . “If you use these recipes and your bananas are not mature enough, you can speed up the ripening process by wrapping it in a newspaper or putting it next to apples that produce ethylene – a gas that accelerates the ripening of bananas (and other fruits),” the nutritionist advises.
Helps regulate digestion.
It is a source of potassium and magnesium.
It is rich in vitamins B6 and C, which are necessary for the normal functioning of the immune system and help the body cope with fatigue.
Suitable for people experiencing stress, suffering from heart disease, ulcers.
The greener the banana, the longer it takes to digest.
Not recommended for people with irritable bowel syndrome.
Not recommended for people allergic to bananas.
It is not recommended to eat a ripe and too soft banana.
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