Thai banana
Bananas are available year around and are most often eaten when ripe but are also eaten green in dishes like Naem Nuang or nem. Fried banana are also popular and very well known. During the ripening process, bananas produce a plant hormone called ethylene, which indirectly affects the flavor. Among other things, ethylene stimulates the formation of amylase, an enzyme that breaks down starch into sugar, influencing the taste of bananas. The greener, less ripe bananas contain higher levels of starch and, consequently, have a "starchier" taste. On the other hand, yellow bananas taste sweeter due to higher sugar concentrations.

Nutritional Facts