The nutritional value of a banana changes as it sits in your kitchen. As it grows riper it become sweeter. This is because the enzymes in the banana begins to break down starch into sugar. This ultimately makes the banana easier to digest in your gut.
Japanese researchers have recently discovered that as a banana ripens it producers more antioxidants.
Once the banana begins to get black spots on the skin it produces what you call ‘TNF or Tumor Necrosis Factor’, a substance that combats cancer and abnormal cells! Apparently the darker the spots, the more powerful the banana is at killing cancer cells.
So all up, a ripe banana is 8 times more effective at boosting the body’s immune system than a fresh banana is.
So even though the unripe bananas look prettier, the dark spotted ripe bananas are better for us!
Leave them in your kitchen a day or two longer from now on people.
Source: Simple Organic Life