Bananas are perhaps one of nature’s most under-rated fruits. The yellow skinned fruits are easy to overlook, especially when it seems as if there’s always some new and exotic type of fruit that’s being touted as the next big thing. However, the fact remains that bananas are a tasty super food that can give our bodies all the good stuff it needs to thrive. They’re packed full of nutrients, vitamins, fiber, and all-natural sugars, like sucrose and fructose. That’s part of the reason why eating bananas regularly can help to keep the doctor away.
In the United States bananas are the top most consumed fruit and Americans eat more of them every year than apples and oranges combined. Many of us bring home a bunch of bananas from the store and eat them throughout the week. They start off mostly greenish-yellow and spotless, but as time goes by, the bananas continuously ripen. Eventually they begin to develop brown spots, which grow bigger and bigger until the entire banana is covered in brown. Many people are turned off by brown bananas and think it means they’re rotten so they toss them out. It makes sense, most fruits that turn brown are indeed rotten and unappetizing.