From the WebMD Archives. Of all the information on the nutrition facts panel on food labels, cholesterol may be the most misunderstood. Part of the confusion comes from the fact that cholesterol in food isn't the same thing as the cholesterol that clogs arteries. To be sure, foods high in cholesterol can cause blood levels of cholesterol to rise. But only about one in three people seem to be especially susceptible to the effects of cholesterol in food. And even then, dietary cholesterol isn't the biggest worry when it comes to heart disease, says Kathy McManus, MS, RD, director of nutrition for Brigham & Women's Hospital in Boston.
A ripe banana contains a high concentration of dietary fiber. A ripe banana contains a high concentration of dietary fiber, vitamin C, potassium, vitamin B-6 and antioxidant compounds.
This is because the starch in the bananas converts into sugar only upon ripening. Usually once the banana starts ripening, it may have a sugar content of about 20 percent, while an unripe banana may have a sugar content of only 2 percent. The unripe banana can be cooked like potatoes and eaten. It can be boiled or roasted or even fried. It can also be dried and used as flour after it is ground.