Nutrition
Bananas, raw (Daily Value)
Nutritional value per 100 g (3.5 oz)
Energy 371 kJ (89 kcal)
Carbohydrates 22.84 g
Sugars 12.23 g
Dietary fiber 2.6 g
Fat 0.33 g
Protein 1.09 g
Vitamins Quantity% DV†
Thiamine (B1) 3% 0.031 mg
Riboflavin (B2) 6% 0.073 mg
Niacin (B3) 4% 0.665 mg
Pantothenic acid (B5) 7% 0.334 mg
Vitamin B6 31% 0.4 mg
Folate (B9) 5% 20 μg
Choline 2% 9.8 mg
Vitamin C 10% 8.7 mg
Minerals Quantity DV†
Iron 2% 0.26 mg
Magnesium 8% 27 mg
Manganese 13% 0.27 mg
Phosphorus 3% 22 mg
Potassium 8% 358 mg
Sodium 0% 1 mg
Zinc 2% 0.15 mg
Other constituents Quantity
Water 74.91g
μg = micrograms • mg = milligrams
IU = International units
†Percentages are roughly approximated using US recommendations for adults.
Source: USDA FoodData Central
Raw bananas (not including the peel) are 75% water, 23% carbohydrates, 1% protein, and contain negligible fat. A 100-gram reference serving supplies 89 Calories, 31% of the US recommended Daily Value (DV) of vitamin B6, and moderate amounts of vitamin C, manganese and dietary fiber, with no other micronutrients in significant content (see table).
Potassium
Although bananas are commonly thought to contain exceptional potassium content,[29][119] their actual potassium content is not high per typical food serving, having only 8% of the US recommended Daily Value for potassium (considered a low level of the DV, see nutrition table), and their potassium-content ranking among fruits, vegetables, legumes, and many other foods is relatively moderate.[120][121] Vegetables with higher potassium content than raw dessert bananas (358 mg per 100 g) include raw spinach (558 mg per 100 g), baked potatoes without skin (391 mg per 100 g), cooked soybeans (539 mg per 100 g), grilled portabella mushrooms (437 mg per 100 g), and processed tomato sauces (413–439 mg per 100 g). Raw plantains contain 499 mg potassium per 100 g. Dehydrated dessert bananas or banana powder contain 1491 mg potassium per 100 g.
Allergen
Individuals with a latex allergy may experience a reaction to bananas.
Why choose naturally ripened bananas and fruits
Ripening agents are an indispensable link in the banana industry chain and are widely used all over the world. Because ripe bananas are soft and fragile, green fruits are picked in actual production for sale after long-distance transportation.
Green bananas are "ripened" before being sold. Currently, ethylene is usually produced using a liquid called "Ethefon" to ripen bananas. Ethylene is one of the five natural hormones ubiquitous in plants. Ethephon is a synthetic plant growth regulator. The principle of ripening is the same as that of natural ethylene. However, ethephon is widely used as an insecticide worldwide.
In Switzerland, the MRL for blueberries is relatively high at 5 mg/kg. In January 2011, Spanish peppers were recalled from German supermarkets due to levels of ethephon well above the limit. In July 2014, Switzerland banned the use of tomatoes in tomato cultivation after excessive residues were found in Swiss tomatoes during routine cultivation the previous year.
However, in the American Journal of Medicine, a study noted that ethephon, an organophosphorus, has potential hepatotoxic effects. In experimental rats, a significant decrease in body weight was found. The orderly arrangement of liver cells is disrupted and replaced by blood-filled sine waves. At the site, hepatocytes appeared to be degenerated. Scientists report that regular consumption of artificially ripened fruit may lead to dizziness, weakness, skin ulcers, and heart- and liver-related diseases.
References:
Does ethephon have potential hepatotoxic effects? (January-February 2018)
