Although the green banana is simply an unripened yellow banana, There are some differences. Green bananas, similar to the Yellow banana, are high in fiber, potassium and Vitamin B6. They aid in blood pressure and blood sugar control; and are responsible for many enzymatic processes within the body.
What makes the Green Banana stand out from its Yellow counterpart is a little something called Resistant Starch. Resistant starch is a type of starch that cannot be broken down by enzymes in your digestive system and, therefore, acts more like a fiber than a starch. Resistant Starches do not result in blood sugar spikes. In fact recent studies suggest that they actually improve insulin regulation, reducing the risk of insulin resistance. Because of their high-resistant starch content, green bananas can be used to safely treat diarrhea in children and adults.
While the yellow banana is usually eaten right away after peeling, the green banana is best eaten cooked. Typically either boiled or fried. The taste and texture of the unripe green banana is not very popular, but when prepared properly and combined with other foods it can be quite tasty.