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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, ripe bananas are highly nutritious, providing approximately 89 calories and 22.8g of carbohydrates per 100g. They are excellent sources of potassium for heart health, Vitamin B6 for metabolism, and Vitamin C for immune support.
Bananas can be beneficial for weight loss because their fiber content, particularly pectin, helps you feel full longer. However, since they are relatively high in natural sugars and calories compared to berries, they should be consumed in moderation as part of a balanced diet.
No, bananas are generally not keto-friendly. A single medium banana contains about 23-27 grams of carbohydrates, which could potentially exceed the entire daily carb limit for someone on a strict ketogenic diet.
Diabetics can eat bananas, but they should monitor portion sizes. Ripe bananas have a higher glycemic index than green ones; pairing half a banana with a source of protein or healthy fat can help minimize blood sugar spikes.
Bananas provide a quick source of natural energy from carbohydrates like fructose and sucrose. Additionally, their high potassium content helps maintain nerve function and may prevent muscle cramping during intense exercise.
Store ripe bananas at room temperature away from direct sunlight. To slow further ripening, you can place them in the refrigerator; while the peel will turn brown or black, the fruit inside will remain firm and fresh for several more days.
Yes, ripe bananas freeze exceptionally well. It is best to peel them first and store them in an airtight bag or container; they can be used directly from the freezer for smoothies or thawed for baking.
raw ripe banana 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.
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Browse recipes →As a banana ripens, its resistant starch converts into simple sugars, making it sweeter and softer. While green bananas are higher in fiber and lower on the glycemic index, ripe bananas are easier to digest and contain higher levels of antioxidants.
A banana is spoiled if it has an unpleasant fermented smell, visible mold, or if the fruit inside is extremely mushy and leaking liquid. Dark spots on the skin are normal and indicate ripeness, not spoilage.
Raw ripe bananas are versatile; they can be sliced into oatmeal, blended into smoothies, or mashed to serve as a natural sweetener in pancakes. They also work perfectly as a base for 'nice cream,' a dairy-free alternative to ice cream.