I noticed my plantains get sweeter as they get more ripe. When they're green, they're not sweet at all. When they're black, they're pretty sweet. So what's happening? Are some molecules being converted to sugar? Like, for example, complex carbs being converted to simple carbs? If so, does that mean if I eat a green plantain, I'm not ingesting nearly as much sugar as I am if I eat a black plantain?