You should know what banana color is best for your health

It’s no secret that bananas are one of most popular fruit in the US and are loved worldwide. While Bananas are usually yellow in color, their color can range from green to dark brown. In reality, every color means something different not only for taste but also impact on health. If you’re like us and are wondering which color means what health and taste wise, continue reading the article!
Yellow banana
Yellow colored bananas are most common bananas you can find in your local stores. When you’re buying this fruit you usually go for yellow ones because they’re seen as most ripe. It has a sweet, sometimes floury taste and is packed with beneficial nutrients including antioxidants which help protect your body.
Brown bananas
Often thought as bad or rotten, they’re actually the ones you should be going for because they are riper thus sweeter than yellow bananas. They are very healthy, with a higher amount of nutrients which means decreased stress levels and improved mood.
Spotted bananas
If you’re looking for something to boost your immune system, try spotted bananas. They are abundance of nutrients in those which may even help with elimination of tumors
Green bananas
These are bananas that they are not yet ripe and ready for eating, but they still come with benefits when consumed. If you’re suffering from diabetes or trying to lose weight, green bananas are great because of their reduced sugar content. Not only that, but studies show that eating green bananas might prevent heart disease.

There you have it, now you know which which colored banana brings what benefits to your and your loved ones health!
It’s never good to judge a book by its cover, but that isn’t the case when it comes to banana. Yes, it’s what’s on the inside that counts, but it’s what’s on the outside of this fruit that lets you know what you’re getting.
All bananas are rich in potassium and help diminish water retention, which is why they are one of the healthiest carbs for your six pack. But that’s where the similarities end.
Depending on how far along it is in the ripening process, each banana offers its own benefits — and drawbacks — so you’d be b-a-n-a-n-a-s if you didn’t use our guide to leave the grocery store with a bunch that best suits your diet. Losing weight is just one of the 21 Amazing Things That Happen to Your Body When You Eat Bananas.


The least ripe of the bunch, green bananas are known less for their sugar content and more for their resistant starch. But resistant to what, exactly? Digestion — since it can’t be broken down by enzymes, this digestion-resistant starch keeps you satiated. As your body works on the fiber-like starch, you feel fuller for longer, which means you’ll avoid those mindless munchies later.
Sounds too good to be true, right? Not quite; under-ripe bananas aren’t exactly easy to peel or super appetizing. But while we’ll admit that green bananas don’t taste great on their own, they are surprisingly versatile; they’re perfect for making smoothies, cookies, and other goodies featured in 17 Amazing Ways To Eat A Banana. That means just a little more effort for a lot of reward.


When you’re out shopping, a standard yellow banana may seem like your best bet. Green and brown ones can look intimidating or just plain gross, and sometimes it’s better to be safe than sorry. But while a ripe, yellow banana looks fine and tastes fine, its benefits are just that — fine — when compared to the other two extremes. The resistant starch found in underripe bananas has changed to simple sugar by this point so you can say goodbye to satiation. And even though there’s an antioxidant increase in yellow bananas, it’s still not as much as the increase found in overripe ones.


A brown banana is on the other end of the ripeness spectrum and the sweetest option. But that just means as its ripeness increases, so do its fructose levels. And as the sugar content is going up, micronutrients are going down. The riper a banana becomes, the less vitamin C, folic acid, and thiamin it contains.
But don’t be discouraged just because we started with the bad news first. There’s way more to these overripe bananas than meets the eye. When the peels are completely brown, that means bananas are producing the most antioxidants. These help to prevent or delay some types of cell damage. And if the peels are only speckled with dark spots, that means bananas are producing Tumor Necrosis Factor, a cancer-fighting substance that is most powerful at killing abnormal cells when the spots are darkest. According to a Food Science and Technology Research study, ripe bananas actually boost the body’s immune system eight times more than a fresh banana does.

What’s the Final Verdict?

That being said, don’t forget that a medium-sized banana of any kind has 105 calories and is still good for you whether it’s soft or firm, polka-dotted or solid. But if weight loss is what you’re after, go for the green next time you’re at the store. Since theses bananas tend to be a bit stiffer than ripe bananas, they’re best used in smoothies or microwaved into oatmeal. Like we said earlier, resistant starch and a low sugar content of green bananas makes them your best bet for weight-loss success; it’s one of the reasons why bananas are one of our 46 Best Breakfast Foods for Weight Loss.

We eat bananas for a number of reasons: they taste good, are high in potassium, and are full of several health benefits. Whether you eat them solely for health reasons or because you just like the taste, bananas definitely deliver nutrients and vitamins.
What you may not know is that the color of banana you choose impacts your health too because each color provides its own unique set of benefits.

What Bananas Can Do for You

Bananas can improve digestive health because of their moderate fiber content. Bananas contain different levels of fiber depending on their age.

Pectin, a fiber, is found in younger bananas and resistant starch, a starch that actually acts a lot like fiber, is found in unripe bananas. The fiber content of bananas can improve digestive processes for those with problems.

Resistant starch escapes the digestive process and ends up in your intestines, where it can be a food source for your friendly gut flora. Thriving intestinal bacteria keeps the pathogenic strains at bay while maintaining gut health by reducing inflammation and susceptibility to disease.

For those looking to shed a few pounds, bananas make a great snack. They are generally filling, so you feel the need to eat less.
Additionally, bananas are low in calories. The average one contains just a little over 100 calories.

The high level of satiety, low calories, and high fiber make bananas a great resource for weight loss. You eat less while getting valuable nutrients and vitamins.

Potassium is the number one mineral associated with bananas and the one we learn about in our youth. It is most commonly associated with muscle health and the reduction of exercise-related cramps.

Bananas are a top choice for nutrition and fuel before, during, and after endurance exercises. Not only does potassium support muscle health and prevent cramps in athletes, it also provides benefits for a very important muscle: the heart. Potassium lowers your risk of heart disease by helping lower blood pressure.

The U.S. population does not get enough potassium in their diets, which may have links to heart disease being the number one killer in the country. Potassium also promotes kidney health and studies have shown that the development of kidney disease decreases among those who regularly consume bananas.

In addition to potassium, bananas also contain just the right amount of magnesium, which is also important for overall heart health.

Judging a Fruit by Its Color

1. Green

The greenest bananas are the most beneficial to those who are trying to keep control over their blood sugar levels. Green bananas are extremely low on the glycemic index, making them the ideal snack for those who have to keep blood sugar levels low.

These younger and greener bananas also cause longer periods of satiety. Feeling less hungry means you will eat less, thus reducing the chances that you might overeat unhealthy snacks.

With insulin resistance being the number one risk factor for type 2 diabetes, the resistant starch present almost exclusively in unripe bananas is a most helpful inclusion.

2. Firm and all yellow

At this stage there are no spots on the peels or on the fruit itself. These are very healthy for you and have a much sweeter flavor than green bananas.
Because it is easier for your body to digest the yellow bananas, they’re a great snack for people suffering from any digestive issues. While the resistant starch level decreases with yellowing, it is replaced by a large quantity of antioxidants, which protect your body from disease by removing dangerous free radicals.

The antioxidants found in yellow bananas, including dopamine, reduce the risk of heart disease as well as degenerative diseases.

It is important to note that the dopamine from bananas does not act like the feel-good chemical found in your brain. This dopamine never crosses the blood-brain barrier, so it only acts in antioxidant roles rather than mood-altering ones.

3. Yellow with brown spots

The spotted yellow banana is a bit older but still contains lots of antioxidants. As bananas move beyond their ripe stage, they contain to break down into more sugars and antioxidants. While still healthy, and generally the most popular taste-wise, the healthiest stages of the banana have gone passed.

4. Brown or mostly brown

By the time bananas are brown and soft, most people feel as though their usefulness has passed. At this stage, bananas have a much higher sugar content than at earlier stages, so they should be avoided by diabetics or those who need to watch blood sugar levels.

However, you don’t need to throw them out because these bananas do have some health benefits to offer. They contain tryptophan which helps to reduce stress and anxiety and are also rich in nutrients that specifically promote muscle and bone health.

At this point, brown bananas are most often used as ingredients in baked goods, particularly in banana bread and muffins. Considering the vast amounts of food thrown out before it really needs to be, taking advantage of this extra sweetness is beneficial in more ways than one.