Everything is played out in the chemical transformation that takes place over the days. By ripening, the resistant starch contained in the green banana gradually converts into natural sugars — glucose, fructose, sucrose. The result: the texture becomes more melting, the taste sweeter, and the way our body assimilates the fruit changes completely. Three stages, three distinct nutritional profiles.
Green bananas: the ally of transit and satiety
She’s not the most glamorous, that’s true. Its firm texture and slightly bitter taste sometimes put off. However, the green banana is a small, discreet champion. It is full of resistant starch, a kind of fiber that escapes digestion in the small intestine and nourishes the good bacteria of the colon. Specifically? It satiates longer, supports the balance of the intestinal flora and causes a much milder glycemic rise. Ideal for those who pay attention to their sugar levels or who are looking to last until lunch without snacking.
