Which Fruit Contains Amylase? A Guide to Digestive Enzymes in Fruit

December 6, 2025 •

3 min read

Over two-thirds of adults worldwide experience some form of digestive discomfort, often linked to enzyme deficiency. A number of fresh fruits contain naturally-occurring digestive enzymes, including amylase, which can assist with breaking down carbohydrates. By incorporating specific fruits into your diet, you can support your body's natural digestive processes.

Quick Summary

Amylase, the enzyme responsible for breaking down starches, is naturally present in several fruits, including mangoes and bananas. These fruits can aid digestion, particularly as they ripen, by converting complex carbohydrates into simpler sugars for easier absorption.

Key Points

Mangoes contain amylase: As mangoes ripen, their amylase enzymes become more active, breaking down starches into sweeter sugars.
Bananas are rich in amylase: Ripe, yellow bananas have a higher concentration of amylase, which assists in digesting complex carbohydrates.
Figs have amylase: Studies show that both alpha- and beta-amylase activities in figs increase significantly during the ripening process.
Ripeness impacts enzyme activity: The amylase in fruit is most active when the fruit is fully ripe, making it sweeter and easier to digest.
Heat destroys enzymes: To maximize the digestive benefits of fruit amylase, consume fruits fresh and uncooked, as high temperatures deactivate these delicate enzymes.
Amylase aids carb digestion: This enzyme helps break down starches into simpler sugars, which can improve overall digestion and nutrient absorption.
Natural vs. supplemental enzymes: While supplements offer consistent doses, whole foods like mango and banana provide natural enzymes along with fiber and other nutrients that work synergistically for better gut health.

Amylase in Fruits: The Ripening Connection

Amylase is a type of digestive enzyme that plays a crucial role in breaking down starches and complex carbohydrates into simple sugars, such as glucose and maltose. While our bodies produce amylase in the salivary glands and pancreas, certain fruits contain their own reserves of this enzyme, which becomes especially active during the ripening process. The increase in amylase activity is what causes the fruit to become sweeter and softer over time, as starches are converted into sugars.

Mango: A Sweet and Enzymatic Delight

One of the most notable fruits containing amylase is the mango. As a mango ripens, its amylase content increases significantly, converting the fruit's starches into simple sugars and resulting in its characteristic sweetness. The presence of amylases, along with a high content of water and dietary fiber, contributes to mango's reputation for supporting digestive health. Research has even shown that eating mango can be more effective at relieving constipation symptoms than a soluble fiber supplement.

Bananas: Nature's Convenient Digestive Aid

Bananas are another excellent source of amylase, along with other digestive enzymes like glucosidases. Much like mangoes, the enzyme activity in bananas increases as they ripen, which is why a ripe, yellow banana is much sweeter than a firm, green one. The combination of amylase and dietary fiber in bananas can aid digestion by helping to break down complex starches and promoting regular bowel movements. For those with lactose intolerance, bananas can also be a gentle, easily digestible option.

Figs: Supporting the Digestive System

Figs contain a variety of enzymes that support digestion, including amylases and proteases. Studies on fig development have shown that both alpha- and beta-amylase activities increase dramatically up to the ripening stage, contributing to the conversion of stored carbohydrates into readily available sugars like glucose and fructose. This enzymatic action, combined with the fruit's high fiber content, helps to support overall digestive function and can assist with alleviating constipation.

How Fruit Amylase Aids Digestion

When you consume a ripe mango or banana, the amylase within the fruit assists the amylase produced by your own body. This can lead to a more efficient breakdown of carbohydrates in your meal, resulting in easier digestion and improved absorption of nutrients. This effect can be particularly beneficial for individuals with sluggish digestion or for those with conditions that impact their natural enzyme production.

Other Fruits with Digestive Enzymes (But No Amylase)

While the focus here is on amylase, it is worth noting that other fruits contain different digestive enzymes that are also beneficial for digestion.


Fruit	Primary Digestive Enzyme(s)	Function	Benefits for Digestion
Pineapple	Bromelain (protease)	Breaks down proteins into amino acids	Aids protein digestion, reduces bloating
Papaya	Papain (protease)	Helps digest proteins	Eases constipation and bloating, requires uncooked papaya
Kiwi	Actinidain (protease)	Enhances protein digestion	Reduces bloating, improves bowel regularity
Avocado	Lipase	Breaks down fats into fatty acids and glycerol	Aids in digesting fat molecules

Maximizing the Benefits of Fruit Amylase

To get the most out of the amylase content in fruits, focus on consuming them when they are ripe. For example, a fully ripe banana with some brown spots has more active amylases and is sweeter than a green one. Heat can destroy these delicate enzymes, so it is best to enjoy the fruit fresh and uncooked to maximize its digestive benefits.

Conclusion

For those wondering which fruit contains amylase, the clear answers are mangoes and bananas. These delicious, sweet fruits are a natural and convenient way to supplement your body's own starch-digesting enzymes, aiding in the breakdown of complex carbohydrates for smoother digestion. By opting for ripe fruits and consuming them fresh, you can easily harness their natural enzymatic power to support your gut health.

Frequently Asked Questions

The fruits with the most notable amylase content are mangoes and bananas. In both, the enzyme activity increases as the fruit ripens, converting starch to sugar and aiding digestion.

The amylase in fruit assists your body's natural digestive enzymes by breaking down starches and complex carbohydrates into simpler sugars, which can lead to more efficient digestion and easier absorption of nutrients.

For maximum enzyme benefits, it is best to eat the fruit raw and fresh. Heat can destroy the delicate structure of digestive enzymes, including amylase, which would negate their digestive advantages.

Yes, most digestive enzyme-rich fruits like ripe mangoes and bananas are safe and beneficial for children. They are naturally sweet, easy to digest, and provide important nutrients for growing bodies.

No, not all fruits contain amylase. While mangoes, bananas, and figs are known sources, other fruits contain different types of digestive enzymes, such as pineapple with bromelain (a protease) or avocado with lipase.

As fruit ripens, the amylase enzymes within it become more active. This biological process is responsible for breaking down the fruit's starches and complex carbohydrates into simple, sweeter sugars.

In addition to amylase, fruits also contain other digestive enzymes. Pineapple contains bromelain (protease), papaya has papain (protease), and kiwi provides actinidain (protease).