The banana is one of our most familiar and easily available fruits. It gives quick energy, fills the stomach and is rich in nutrients. But many people do not know that a banana's nutritional value changes somewhat as its colour and ripeness change.

In other words, not all bananas are the same, and which one you eat and when can depend on your needs. According to experts, every stage from green to overripe has its own benefits.

• Green or unripe banana: a completely green banana has the most resistant starch. It is digested slowly, so it keeps you full for longer and stops blood sugar rising quickly. Green bananas can be good for people trying to control their weight or watching for diabetes. They are also good for beneficial gut bacteria.
• Light yellow or half-ripe banana: at this stage the fibre is relatively higher and the sugar lower, so it is good for digestion and releases energy slowly. It is a good choice for breakfast or an afternoon snack.
• Fully yellow ripe banana: this is the most popular stage. Natural sugar increases, so it gives quick energy. It also has good amounts of antioxidants and fibre. It can be a good choice before or after exercise, or when you need a quick energy boost during work.
• Very ripe yellow banana with brown spots: this banana is softer and easier to digest. It can suit children, older people and those who cannot eat hard food. Some antioxidants may also be more active in it.
• Overripe or blackened banana: at this stage the banana has the most sugar and somewhat less fibre, so it is less suitable for people trying to control blood sugar. It is excellent, however, for smoothies, pancakes or baking.

A ripe banana is good in the morning or before exercise. If you want to stay full for longer, choose a half-ripe or slightly green one. Overripe bananas can be kept for cooking or smoothies.

All in all, a banana's colour is not just about looks; it can tell you about its nutrition too. So choose the right banana for your body's needs.

The report cites Harvard Health Publishing, USDA nutrition data and the Mayo Clinic as its sources.

Source: Jagonews24. First published in Bengali on The Agro News.