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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Red bananas are slightly more nutrient-dense than yellow ones, containing higher levels of Vitamin C and beta-carotene. They also tend to have a lower glycemic index, meaning they cause a slower rise in blood sugar levels.
They are rich in potassium, which supports heart health and blood pressure regulation. Additionally, their high antioxidant content (like lutein) supports eye health, while Vitamin B6 aids brain development and immune function.
A 100g serving of red banana contains approximately 111.62 calories and 25.21g of carbohydrates. While slightly higher in calories than some other fruits, they provide significant dietary fiber to aid digestion.
No, red bananas are not considered keto-friendly. With over 25g of carbohydrates per 100g, a single serving would likely exceed the daily carb limit for a strict ketogenic diet.
Yes, diabetics can eat red bananas in moderation. Their high fiber content helps slow the absorption of sugar, but because they are still high in carbs, it is important to monitor portion sizes and total daily sugar intake.
Ripe red bananas have a sweet, creamy flavor often described as having a hint of raspberry or strawberry. Their texture is softer and denser than the common yellow Cavendish banana.
A red banana is ripe when its skin turns a deep maroon or purplish-brown color and yields slightly to gentle pressure. If the skin is bright red and very firm, the fruit is likely still starchy and underripe.
ripe red banana is a versatile ingredient found in cuisines around the world. With 111.62 calories per 100g and 1.29 grams of protein, it's a nutritious addition to many dishes.
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Browse recipes →Store red bananas at room temperature on a counter or a banana hanger. Once they are fully ripe, you can move them to the refrigerator for 2-3 days to slow down the ripening process, though the skin may turn dark brown.
Yes, red bananas are excellent for baking because of their intense sweetness and creamy texture. They work perfectly in banana bread, muffins, and pancakes, often providing a richer flavor than yellow bananas.
Absolutely. Red bananas are most commonly eaten raw as a snack or sliced into fruit salads and smoothie bowls. They are at their best when the flesh is soft and the skin is dark maroon.