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Green, unripe bananas differ significantly in their composition and effects from ripe bananas - making them particularly interesting for our intestines. While ripe bananas only contain around 1% starch, the proportion in green bananas is around 23%. And this is not ordinary starch, but rather resistant starch, which cannot be broken down by our digestive enzymes. This starch is broken down by enzymes during the ripening process - which later gives the yellow banana its sweet taste. 🍌
Digestion-resistant starch acts like a fiber and - similar to soluble fiber - serves as food for healthy intestinal bacteria. This allows them to multiply. When resistant starch is broken down, short-chain fatty acids are formed, which have a positive effect on the intestinal environment and slightly acidify the colon. 👌
The higher proportion of pectin and tannins in green bananas also make them friendly to the intestines:
Pectin is a soluble fiber and acts as a prebiotic by “feeding” healthy intestinal bacteria.
Tannins are tannins that have a contracting effect on the intestinal mucosa and can help with diarrhea or inflammation. 🍎
👉 The only disadvantage: Raw green bananas don't taste particularly good 😝 and should not be eaten in large quantities - one banana per day is sufficient.
When cooked, they are much more digestible and can be used in many recipes as a potato substitute. 😋
