raw banana
Also known as: unripe banana, green banana, kachcha kela
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Also known as: unripe banana, green banana, kachcha kela
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
A simple and comforting stir-fry made with raw bananas, a classic from the coastal regions of Karnataka. This quick side dish, also known as a poriyal, features a delightful tempering of mustard seeds, lentils, and curry leaves, finished with a hint of fresh coconut. It's a perfect accompaniment to rice and dal.
Crispy, pan-fried raw banana slices coated in a spicy semolina crust. This popular Goan side dish, also known as Kele Fodi, is quick to make and adds a delightful crunch to any meal, pairing perfectly with rice and dal.
A rustic and hearty mutton curry from Odisha, where tender meat is slow-cooked with raw bananas and potatoes in a light, flavorful gravy. It's a unique combination that's both comforting and delicious.
Yes, raw bananas are very healthy. They are an excellent source of resistant starch, which acts as a prebiotic to support gut health and improve digestion. They also provide essential nutrients like potassium, Vitamin B6, and pectin, contributing to heart health, metabolism, and blood sugar regulation.
Raw bananas are particularly beneficial due to their high resistant starch content, which feeds beneficial gut bacteria and can improve digestive health. They are also rich in potassium, vital for blood pressure regulation, and Vitamin B6, important for metabolic functions. Pectin, a type of fiber, helps moderate blood sugar levels.
Per 100g, raw banana contains approximately 89 calories and 22.84g of carbohydrates. It also provides about 1.09g of protein and 0.33g of fat, making it a low-fat, moderate-calorie, and carb-rich food.
Yes, raw bananas are naturally gluten-free. They are a fruit (botanically a berry) and do not contain any wheat, barley, or rye components, making them suitable for individuals with celiac disease or gluten sensitivity.
Diabetics can eat raw bananas in moderation. While they contain carbohydrates, the resistant starch and pectin can help moderate blood sugar levels compared to ripe bananas. However, portion control is crucial, and it's best to consult a healthcare professional or dietitian for personalized dietary advice.
Raw bananas are versatile and commonly cooked by boiling, steaming, frying, or baking. They are often used in savory dishes like curries, stews, chips, or mashed as a side dish. Peeling them before cooking can be challenging, so some recipes suggest boiling them with the skin on first.
raw banana is a versatile ingredient found in cuisines around the world. With 89 calories per 100g and 1.09 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the other category with complete nutrition information.
View all other →Discover 10 recipes featuring raw banana with step-by-step instructions.
Browse recipes →Raw bananas have a starchy, firm, and somewhat waxy texture, similar to a potato, and are not sweet. When cooked, they become softer and can absorb flavors from spices and other ingredients, making them a good base for savory dishes.
Raw bananas should be stored at room temperature, away from direct sunlight, to prevent them from ripening too quickly. Avoid refrigerating them before they are cooked, as this can hinder the ripening process and affect their texture and flavor.
While technically edible, raw bananas are generally not consumed raw due to their starchy, firm texture and lack of sweetness. They are much more palatable and digestible when cooked, which softens them and enhances their flavor profile for savory dishes.
No, raw bananas are generally not considered keto-friendly due to their high carbohydrate content. With approximately 22.84g of carbs per 100g, they would quickly exceed the typical daily carb limit for a ketogenic diet.
