This just occurred to me while eating a disappointingly un-ripe banana. Does the ripening of fruits/vegetables change the nutritional makeup? I know obviously Newton’s first law means that the fruit isn’t gaining anything, but are there conversions happening that change the composition? I just can’t imagine that a beautifully sweet, ripe banana has the exact same nutrition facts as a green one!
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Definitely, but the science gets really complicated. Rule of thumb is when the fruit is at peak flavor the nutrition is also at it’s best but that’s not universal by any means.
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