When fruit ripens, does its nutritional value change?

TheAnayalator
TheAnayalator Posts: 41 Member
edited November 18 in Food and Nutrition
I was just wondering if there's a difference in calories/nutritional values in fruits depending on their ripeness.

Replies

  • isulo_kura
    isulo_kura Posts: 818 Member
    anayapaya wrote: »
    I was just wondering if there's a difference in calories/nutritional values in fruits depending on their ripeness.

    There probably is some minor change in micronutrients but it will be so small to be insignificant.
  • Ainesilver
    Ainesilver Posts: 72 Member
    Yes, for example, compare a green bell pepper vs a red bell pepper.
    http://nutritiondata.self.com/facts/vegetables-and-vegetable-products/2536/2
    http://nutritiondata.self.com/facts/vegetables-and-vegetable-products/2896/2
  • Mr_Knight
    Mr_Knight Posts: 9,532 Member
    anayapaya wrote: »
    I was just wondering if there's a difference in calories/nutritional values in fruits depending on their ripeness.

    Yes. A banana, for example, has its carbs go from 40% starch to virtually all sugar.

    Whether this matters depends on your plan/goals.
  • isulo_kura
    isulo_kura Posts: 818 Member
    Mr_Knight wrote: »
    anayapaya wrote: »
    I was just wondering if there's a difference in calories/nutritional values in fruits depending on their ripeness.

    Yes. A banana, for example, has its carbs go from 40% starch to virtually all sugar.

    Whether this matters depends on your plan/goals.

    As sugar is a carb that's a pretty meaningless change
  • Mr_Knight
    Mr_Knight Posts: 9,532 Member
    edited May 2015
    isulo_kura wrote: »
    Mr_Knight wrote: »
    anayapaya wrote: »
    I was just wondering if there's a difference in calories/nutritional values in fruits depending on their ripeness.

    Yes. A banana, for example, has its carbs go from 40% starch to virtually all sugar.

    Whether this matters depends on your plan/goals.

    As sugar is a carb that's a pretty meaningless change

    It's resistant starch. So depending on the person, goals, activity level etc, it may or may not matter.
  • MoiAussi93
    MoiAussi93 Posts: 1,948 Member
    Mr_Knight wrote: »
    isulo_kura wrote: »
    Mr_Knight wrote: »
    anayapaya wrote: »
    I was just wondering if there's a difference in calories/nutritional values in fruits depending on their ripeness.

    Yes. A banana, for example, has its carbs go from 40% starch to virtually all sugar.

    Whether this matters depends on your plan/goals.

    As sugar is a carb that's a pretty meaningless change

    It's resistant starch. So depending on the person, goals, activity level etc, it may or may not matter.

    Considering that some of the resistant starch is actually not absorbed by the body, it should matter to everybody because that means less calories.
  • zoeysasha37
    zoeysasha37 Posts: 7,088 Member
    I don't sweat the small stuff like this. Sure, it could change it but usually not enough to worry about.
  • Emilia777
    Emilia777 Posts: 978 Member
    edited May 2015
    Ainesilver wrote: »
    Yes, for example, compare a green bell pepper vs a red bell pepper.
    http://nutritiondata.self.com/facts/vegetables-and-vegetable-products/2536/2
    http://nutritiondata.self.com/facts/vegetables-and-vegetable-products/2896/2

    I don’t much worry about this, but I do think it’s neat how the micronutrients change: more Vitamin A and C for the ripe red pepper vs green.
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