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The Health Benefits of Under-Ripened Bananas, Papayas & Mangos
Most people don't like to eat under-ripened fruit, but this information might make it a little more appealing.
The nutritional content of certain fruits significantly change, depending on their ripeness.
Under-ripened fruit contains a higher amount of digestive-resistant starch, which is important for optimal gut health. The concept that eating an under-ripened fruit is healthier for you, may seem counterintuitive to many.
Digestive-Resistant Starch:Fibers can be classified as either soluble or insoluble. From a health standpoint, the fermentability of the fiber is important. Digestive-resistant starches will resist digestion in the small intestine and slowly ferment in the large intestine.
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Resistant starches can act as prebiotics, feeding healthy bacteria. Since they slowly ferment, they shouldn't make you gassy. They also add significant bulk to your stools, helping to keep you regular.
Digestive-resistant starches also don't cause blood sugar spikes, since they are not converted into glucose. Research indicates that they can actually help to improve insulin regulation, reducing your risk of insulin resistance and diabetes.
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Besides under-ripened bananas, papayas and mangos, other foods that contain a good amount of digestive-resistant starch include ;white beans, lentils, potato starch, tapioca starch and brown rice flour.
This link contains some recipes that might make under-ripened fruit more palatable.