Bananas that have turned black after cooking can usually be eaten if they have not spoiled, but it is not recommended to continue eating if there is an odor or mold. The blackening of bananas after cooking is mainly caused by the reaction between polyphenol oxidase and oxygen, which is a normal phenomenon. During the heating process of bananas, polyphenolic substances in the flesh undergo enzymatic browning under high temperature and oxygen, resulting in a darker color. This change is similar to the oxidized blackening of an apple after cutting, and belongs to a non metamorphic color change. As long as bananas are fresh and not rotten before cooking, even if the flesh color darkens after cooking, their nutrients such as potassium and vitamin B6 can still be absorbed and utilized by the human body. Slightly blackened ripe bananas are more suitable for people with weaker digestive function, as the heating process has softened some of the dietary fiber. If bananas not only turn black after cooking, but also have a sour and rotten taste, mucous exudation, or mold spots, it may indicate the growth of bacteria or mold. This type of spoiled banana can produce harmful substances, which may cause gastrointestinal discomfort after consumption. Especially when the banana skin is originally damaged or refrigerated for too long, the probability of spoilage after cooking is higher. When making a judgment, it is necessary to consider both odor and texture comprehensively, and a simple color change does not equal deterioration.
It is recommended to choose fresh bananas with intact skin and moderate maturity for daily consumption of ripe bananas. After cooking, consume them as soon as possible to avoid prolonged storage. Those with gastrointestinal sensitivity can be peeled and steamed to reduce oxidation. diabetes patients need to control their intake. If you experience abdominal pain and diarrhea after ingesting spoiled bananas, you should promptly replenish fluids and seek medical examination.
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