First of all, I was surprised to learn that more Americans consumed more bananas then any other fruits in the land including apples and oranges combined together.
Most of us are turned off by brown bananas and think it means they’re rotten so we toss them out. It makes sense, most fruits that turn brown are indeed rotten and unappetizing.
Well, according to a study done by a Japanese organization, published in a 2009 issue of “Food Science and Technology Research”. Scientist determined that the brown spots on bananas produce a substance called Tumor Necrosis Factor, which breaks down abnormal cells — including those that cause cancer. Brown bananas can’t cure cancer, but consuming them might boost your immune function.
As the banana develops more, it creates more dim spots on the shell, and the more dim recognizes, the wealthier the banana is with these cells that improve invulnerability.
Likewise, ready bananas like this are useful for processing since sugar is effectively caught up in the body, not at all like develop bananas that are difficult to process, in light of the fact that the starch has not yet been changed over into sugar.
So the more mature banana, the healthier for you.