I'm doing this for my biology class. The old banana seems to have more starch, but I can't find anything online that supports this.
Do old bananas have more starch then brand new green/yellow bananas?
Do old bananas have more starch then brand new green/yellow bananas?
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That is a tricky question. As the banana ages, chemical reactions began to take place and the starch becomes more available. All the ingredients are there from the beginning.