You’ve probably seen it online: “Eat bananas with black spots—they boost immunity, fight cancer, and cure anemia!” It sounds miraculous. But before you toss out your yellow bananas in favor of the speckled ones, let’s separate science from sensationalism.
Yes—bananas with black spots (also called “sugar spots”) are ripe, sweet, and easier to digest. But do they really contain “cancer-fighting” compounds or high iron? Let’s unpack the facts—with clarity and care.
What Causes Black Spots?
As bananas ripen, enzymes break down chlorophyll (green pigment) and convert starches into sugars. The black spots are a natural result of ethylene gas production and enzymatic browning—not decay. This stage is often called “peak ripeness.”
Now, let’s examine each claimed benefit:
1. 🛡️ “They Strengthen Your Immune System” — Partially True, But Misunderstood
The Claim: Spotted bananas contain high levels of TNF (Tumor Necrosis Factor), a protein that fights abnormal cells.
The Reality:
