on February 10, 2012
at 06:44 PM
Bananas and plantains are two different varieties of the same species.
Plantains tend to have a higher starch content in all stages of ripeness than do bananas, but they still contain a high percentage of sugar (primarily sucrose which is glucose & fructose combined).
"Ripening changes were studied in plantains of three cultivars, two Horn types and one French type, and compared with those in bananas ripened under the same conditions. Bananas contained 1% starch when fully ripe and none when overripe, whereas plantains contained about 9% starch when fully ripe and 3% when overripe (composition expressed as percentage fresh weight). Total sugar content was 23% in fully ripe and overripe bananas but in plantains it increased from 20% when fully ripe to 27% when overripe. The ratio of glucose:fructose was approximately unity for bananas and plantains at all stages of ripeness. Sucrose comprised more than 70% of the total sugars in fully ripe bananas and plantains and about half of the total sugars in overripe fruits."