Bananas don't lose fiber, but the fiber changes as they ripen. They go from having more resistant starch to less resistant starch as they ripen, says nutritionist Monica Auslander Moreno, founder of Essence Nutrition in Miami.
Resistant starch is a type of prebiotic fiber found primarily in foods like grains, potatoes, bananas, and beans. These starches resist breakdown in the digestive tract, allowing them to remain intact until they reach the large intestine, where they can be used as fuel by the beneficial bacteria in the gut.
A green banana contains more than 3 grams of fiber, while a ripe banana contains less than 2 grams of fiber. The change in fiber content may be due to the change in the banana's carbohydrates as it ripens.
Another thing that changes as bananas ripen is their satiety factor. This means that eating green or underripe bananas can keep you feeling fuller for longer than eating ripe bananas. However, green bananas may not taste as good as ripe bananas, so stick to medium-sized bananas.
Source: https://laodong.vn/suc-khoe/chuoi-co-mat-chat-xo-khi-chin-1392987.ldo
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