Do bananas (or other fruit) have the same vitamin content when they are green as when they are ripe? What about after they’ve gotten a little overripe? Is an unripened banana just as “healthy” as a ripe one? Assuming that they were both cut down at the same point.
Ripe fruit is just fruit that started to rot, so if anything, ripe fruit might be losing a little vitamin content to deteriation.
Just before ‘ripe’ was what I always understood to be the best for the true content of the fruit or veggie. No fruit was lost to rot.
A frim banana with no rot might not be human ripe, but it is the freshest banana.
‘deterioration’. I know.
In ripening, starches convert to sugars, declining from 20-23% to 1-2% in fully ripe fruit. Soluble sugars increase from less than 1% to 20%. The sugars are comprised of approximately 20% glucose, 15% fructose, and 68% sucrose. No data on vitamin changes. Cite: Bananas,3rd Ed., R.H. Stover and N.W. Simmonds,