Bananas: nutritional benefits and genetic efforts to reduce waste

Daily banana consumption offers various nutritional benefits, including immediate energy from natural sugars and starch, potassium for muscle function, and B vitamins for metabolism. The fruit's nutritional profile changes with ripeness: greener bananas contain more resistant starch, which acts as fiber, while riper bananas have higher simple sugar content and a higher glycemic index.

To combat significant global food waste, scientists are using genetic editing to develop bananas that stay yellow longer. By slowing the browning process, these genetically modified fruits remain visually appealing for longer periods, potentially reducing the billions of bananas discarded daily due to skin discoloration.