Raw Bananas
Also known as:
Loading...
Also known as:
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.
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.
A traditional Goan curry featuring tender prawns and earthy raw bananas simmered in a tangy coconut and spice gravy. This coastal delicacy is a beautiful balance of savory, sour, and mildly spicy flavors, perfect with steamed rice.
Yes, raw bananas are highly nutritious and particularly beneficial for gut health due to their high resistant starch content. They are also an excellent source of potassium, fiber, and vitamins C and B6, which support heart health and immune function.
Raw bananas can be very effective for weight loss because they are high in dietary fiber and resistant starch, which increase satiety and keep you feeling full longer. They also contain less sugar than ripe bananas, making them a lower-calorie option for managing weight.
Raw bananas are generally better for diabetics than ripe ones because they have a lower glycemic index. The resistant starch in green bananas is not fully absorbed in the small intestine, which helps prevent sharp spikes in blood sugar levels.
No, raw bananas are not considered keto-friendly. With approximately 22.8g of carbohydrates per 100g, they are too high in carbs to fit within the strict daily limits of a ketogenic diet.
Raw bananas are typically treated like a vegetable and must be cooked. They can be boiled, steamed, deep-fried into chips, or added to savory curries and stews where they absorb the flavors of the spices.
Unlike ripe bananas, raw bananas are not sweet; they have a neutral, starchy flavor and a firm texture similar to a potato. They can be slightly astringent or bitter if eaten without proper cooking.
While not toxic, eating raw bananas uncooked is not recommended because their high starch content makes them very difficult to digest. Cooking breaks down these starches, making the fruit palatable and easier on the stomach.
Raw Bananas is a versatile ingredient found in cuisines around the world. With 89 calories per 100g and 1.1 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the fruit category with complete nutrition information.
View all fruit →Discover 5 recipes featuring raw bananas with step-by-step instructions.
Browse recipes →To keep raw bananas green, store them in a cool, dry place away from other ripening fruits like apples or ripe bananas. You can also wrap the stems in plastic or store them in the refrigerator to significantly slow down the ripening process.
A raw banana is spoiled if it feels excessively mushy, shows signs of mold on the peel, or has an unpleasant, fermented smell. While the skin turning yellow or brown indicates ripening, deep black spots that reach the flesh indicate it is no longer good to eat.
The best substitute for raw bananas is green plantains, as they have a very similar starchy texture and flavor profile. In many savory cooked dishes, starchy potatoes or yams can also be used as a replacement.
