Other10 recipes
raw banana.
VegetarianVeganGluten-freeDairy-freeNut-freePeanut-freeSoy-freeEgg-freeShellfish-freeHoney-freeAlcohol-free
ALSO KNOWN AS
green bananakachcha kelavazhakkaiaratikaayabalekayiunripe bananacooking banana
SERVING
CALORIES
122
PROTEIN
1.3g
CARBS
31.8g
FAT
0.30g
FIBER
2.6g
NUTRITION PROFILE · per 100 g
Everything in this ingredient.
MACRONUTRIENTS
Calories122kcal—
Protein1.3g3%
Carbohydrates31.8g12%
Fiber2.6g9%
Sugar0.50g1%
Total fat0.30g0%
Saturated fat0.10g1%
Trans fat0g—
Cholesterol0mg0%
Water65g—
MINERALS
Sodium1.0mg0%
Potassium499mg11%
Calcium5.0mg0%
Iron0.60mg3%
Magnesium37mg9%
Phosphorus22mg2%
Zinc0.14mg1%
Copper0.08mg9%
Manganese0.27mg12%
Selenium1.0µg2%
VITAMINS
Vitamin A2.0µg0%
Vitamin C12.3mg14%
Vitamin D0µg0%
Vitamin E0.10mg1%
Vitamin K0.50µg0%
Thiamin (B1)0.05mg4%
Riboflavin (B2)0.05mg4%
Niacin (B3)0.60mg4%
Pantothenic acid (B5)0.33mg7%
Vitamin B60.50mg29%
Folate (B9)20µg5%
Vitamin B120µg0%
%DV based on a 2,000 cal diet. Source: USDA FoodData Central. A dash in the %DV column means there’s no established Daily Value for that nutrient.
MEASUREMENT CONVERSIONS
How much is what.
1 cup200g
1 oz28.4g
1 lb453.6g
1 piece150g
HEALTH BENEFITS
Why eat it.
- ✓High in resistant starch which acts as a prebiotic for gut health
- ✓Excellent source of potassium for maintaining healthy blood pressure
- ✓Low glycemic index compared to ripe bananas, helping regulate blood sugar
- ✓Rich in Vitamin B6 which supports brain health and metabolism
- ✓High fiber content aids in digestion and promotes satiety
COOKING TIPS
In the kitchen.
- 1Apply a little oil to your hands and knife before cutting to prevent the sticky sap from clinging
- 2Boil the bananas with their skin on for 10-15 minutes to make peeling much easier
- 3Soak sliced raw bananas in salted water for 10 minutes before frying to achieve extra crispiness
STORAGE
Keep it fresh.
- Store at room temperature in a cool, dark place to prevent rapid ripening
- If already peeled or cut, store in a bowl of water with a pinch of salt or lemon juice to prevent browning
- Do not refrigerate whole raw bananas as the skin will turn black and the texture will change
FAQ
Frequently asked questions.
How do I know if a raw banana is still good for cooking?
It should be firm to the touch with a bright green skin. Avoid those that feel soft or have significant yellowing if you want the starchy texture of a vegetable.
Can I eat raw bananas without cooking them?
While not toxic, they are very bitter, astringent, and difficult to digest due to high resistant starch. They are almost always consumed cooked (boiled, fried, or steamed).
What is a good substitute for raw banana in recipes?
Plantains are the closest substitute. For curries, firm potatoes or taro root (arbi) can also work as they provide a similar starchy texture.
How long do raw bananas last?
At room temperature, they stay green for 3-5 days before they start to ripen and turn yellow.
Why do raw bananas turn black after cutting?
This is due to enzymatic browning when the flesh is exposed to oxygen. Keep them submerged in water to prevent this.
Are raw bananas and plantains the same thing?
No. While related, plantains are generally larger, have thicker skins, and remain starchy even when ripe, whereas raw bananas are simply unripe versions of the sweet dessert banana.
Can I freeze raw bananas?
Yes, but you must peel and slice them first. Store them in an airtight freezer bag for up to 3 months.
Are raw bananas good for weight loss?
Yes, their high resistant starch and fiber content help you feel full for longer and have a lower caloric impact than many other starches.
RECIPES
Cook with raw banana.
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