Experts from the Commonwealth of Scientific and Industrial Research of Australia have concluded that eating green bananas that are not fully ripe is much healthier than ripe ones.. According to the words, green bananas contain an important component - resistant starch, which has a positive effect on the body in different aspects at once..

Experts explain that resistant (indigestible) starch is a form of soluble dietary fiber that enters the large intestine without being digested in the small intestine - and already there is fermented by bacteria.. "

According to scientists, the starch in green bananas does not cause a sharp increase in blood sugar levels, as is the case when eating ripe and sweet fruits.. " Green bananas require a slow digestion process, so you won't feel hungry for a short amount of time.

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In addition, resistant starch increases the number of beneficial bacteria in the gut, which in turn reduces the risk of colon cancer.. Also, under its influence, the body activates the secretion of the hormone glucagon, which increases the rate of fat metabolism..

Experts point out: the less ripe the banana, the more resistant starch it contains. They believe that it is beneficial to consume at least 20 grams of such starch per day..

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