2

votes

bananas: half starch half fruit?

Answered on September 12, 2014
Created June 12, 2012 at 4:18 PM

Do bananas classify as a starchy carb? THey feel kind of starchy to me and I prefer them for energy over any other fruit. Are they part starch?

2fd566cefde2de38e75e1bc13a966e16

(662)

on June 12, 2012
at 09:42 PM

Good links, but plantains and bananas are separate entities. Plantains contain more starch and less fructose in general and like bananas their starch content decreases as they ripen.

1955b5516a3eaedce732f4ea8bb3fa6c

on June 12, 2012
at 07:53 PM

that is really interesting, I prefer how bananas taste when they are on the greener side, but maybe I'll start letting them ripen up some more before having them! :)

61844af1187e745e09bb394cbd28cf23

(11048)

on June 12, 2012
at 07:13 PM

Why the spam link?

35b2cb4d450e5288895c255dfdfff35d

(5828)

on June 12, 2012
at 04:54 PM

I appreciate the up vote. Someone down-voted me. Curious why.

1edb06ded9ccf098a4517ca4a7a34ebc

(14952)

on June 12, 2012
at 04:49 PM

I didn't down vote you, I up voted you.

35b2cb4d450e5288895c255dfdfff35d

(5828)

on June 12, 2012
at 04:47 PM

I'm curious, why the downvote? :(

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6 Answers

best answer

11
35b2cb4d450e5288895c255dfdfff35d

(5828)

on June 12, 2012
at 04:34 PM

I think the answer to your question is that it depends on how ripe the banana is. I think of what we call plantains to be the starchier version of what Americans think of as bananas.

Wikipedia makes this point:

Bananas are a staple starch for many tropical populations. Depending upon cultivar and ripeness, the flesh can vary in taste from starchy to sweet, and texture from firm to mushy.

Livestrong has an interesting little article on bananas, with references at the end. Relating to the question at hand, they had this to say:

Starch content in bananas drop from 25 percent to about 1 percent after fully ripe. Oligosaccharides are considered "resistant starch," meaning they resist digestion and simply help promote regularity. Green bananas contain more of this resistant starch and may cause bloating and gas. Eventually, this resistant starch breaks down to sugars as bananas continue to ripen.

35b2cb4d450e5288895c255dfdfff35d

(5828)

on June 12, 2012
at 04:47 PM

I'm curious, why the downvote? :(

35b2cb4d450e5288895c255dfdfff35d

(5828)

on June 12, 2012
at 04:54 PM

I appreciate the up vote. Someone down-voted me. Curious why.

1955b5516a3eaedce732f4ea8bb3fa6c

on June 12, 2012
at 07:53 PM

that is really interesting, I prefer how bananas taste when they are on the greener side, but maybe I'll start letting them ripen up some more before having them! :)

2fd566cefde2de38e75e1bc13a966e16

(662)

on June 12, 2012
at 09:42 PM

Good links, but plantains and bananas are separate entities. Plantains contain more starch and less fructose in general and like bananas their starch content decreases as they ripen.

1edb06ded9ccf098a4517ca4a7a34ebc

(14952)

on June 12, 2012
at 04:49 PM

I didn't down vote you, I up voted you.

4
Ae8946707ddebf0f0bfbcfc63276d823

(9402)

on June 12, 2012
at 04:34 PM

Most (maybe all?) fruit has some starch, but a higher percentage of a banana's carbs are from starch versus many other fruits. This shows you the breakdown:

http://ndb.nal.usda.gov/ndb/foods/show/2260?fg=&man=&lfacet=&count=&max=&sort=&qlookup=&offset=&format=Full&new=

Also, I believe as a banana ripens, some of the starch is broken down to simple sugar (sucrose?). That is why overripe bananas are sweeter.

3
345c1755efe005edd162b770dc6fb821

(8767)

on June 12, 2012
at 04:46 PM

yellow bananas will tend to be starchier, than bananas with brown spots, which mean the starches are converting into sugar.

plantains are also very very starchy green and generally eaten as a starch (fried), but if you let them turn yellow and almost black (ripe) they will be very sweet and can be eaten as a sweet savory option or a dessert.

1
B9135b28157bebc2ec82c47f1159b863

on September 03, 2013
at 11:33 AM

yellow bananas will tend to be starchier, than bananas with brown spots, which mean the starches are converting into sugar.

plantains are also very very starchy green and generally eaten as a starch (fried), but if you let them turn yellow and almost black (ripe) they will be very sweet and can be eaten as a sweet savory option or a dessert.

1
C3bc92e6b5eba45dc55f43ac3c70cc25

on June 12, 2012
at 10:15 PM

Depends what stage of ripe.

http://www.ehow.com/how-does_4574458_what-causes-bananas-ripen.html

ripens.

ripens.> The enzyme that makes bananas sweet

is called amylase. Amylase breaks down the starch in the banana fruit. When the starch is broken into its smaller sugar components, called glucose, the banana tastes sweet. The enzyme that softens the banana is called pectinase. Pectinase breaks down the cell walls in the banana fruit so that it is less firm. The peel of the banana also becomes softer as it ripens.ripens.

ripens.

0
44f0901d5b0e85d8b00315c892d00f8a

on June 12, 2012
at 06:11 PM

Yes bananas is a starchy carb. Their are also starchy fruits, such as plaintain or breadfruit. Starchy vegetables include white potatoes, sweet potatoes, yams and taro. Some starchy foods that you eat as vegetables, such as sweet corn and peas, cross over into different food groups. Corn is a cereal grain, while peas are legumes.

61844af1187e745e09bb394cbd28cf23

(11048)

on June 12, 2012
at 07:13 PM

Why the spam link?

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