A nutritionist reveals at what stage of ripening a banana is most beneficial to eat.

From a nutritional standpoint, not all bananas are created equal. Despite being one of the most well-known fruits for its excellent source of potassium , it also offers a range of health benefits depending on its ripeness.

Stephanie Schiff, a registered dietitian at Northwell Huntington Hospital in New York, explained in an article in the New York Post what differences can be found in bananas depending on the color of their peel.

Thus, those bananas with a deep green color on the outside "contain a relatively high amount of resistant starch ," he points out.

This would be something positive and very beneficial, since "it is a type of fiber that the body takes longer to digest and does not cause blood sugar spikes as quickly or as severely as a ripe banana."

Resistant starch is very important for the development of the intestinal microbiota by promoting "the development of beneficial bacteria," says Amparo Gamero, a collaborating professor at the Health Sciences Studies Department at the Universitat Oberta de Catalunya (UOC) .

" The greener the banana, the better for your health," Schiff notes, adding, however, that "it will have a more bitter and grainy taste."

Although this nutritionist doesn't eat them when they're completely green, she does admit that she prefers " a less ripe banana with lots of green ," and that's "what I recommend to my patients with diabetes."

As the banana ripens, the yellow pigment begins to become more visible and the starches in the fruit also change, as do its benefits.

In this case, yellow bananas "contain higher levels of antioxidants , vitamin C, and sugars," says Suzi Schulman, a chiropractor in New Jersey.

They also maintain a high fiber content , according to Gamero. "It's suitable for people who are intolerant to certain simple sugars," this UOC professor points out.

Its nutritional value changes again when the banana is overripe, that is, when its skin turns brown. "This is where vitamins and minerals are lost , and the starch breaks down into simple sugars," Gamero points out.