When a banana ripens it becomes: less sweet. its amount of resistant starch increases it contains less prebiotic fiber. its fiber content increases
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Based on experimental results, what happens to the chemical composition of a banana as it ripens? Discuss the amount of sugar and starch found in each of the bananas (ripe, green, and overripe). Using current information from prior banana studies, does it correlate with the different tastes of each stage of ripeness?
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