Submitted by notlocity t3_y6czto in askscience
Taking bananas as an example, a freckled banana tastes significantly sweeter than a green one. I assume there’s an actual higher sugar content in a more ripe banana? Does this change the nutritional profile of the banana in any significant way? Or does it still fall into the general range of “bananas have about this much sugar?”
Are there other less obvious ways that the nutritional content of fruits (or vegetables) change at various stages of ripeness?