Selectingbananas

Select bananas that are not quite full yellow, slightly green, firm and without bruises. Firm bananas are less likely to be bruised and will continue to ripe at room temperature.

Storing


Once the bananas have reached the stage of ripeness one prefers, place the bananas in refrigeration. The skin of the banana will turn dark, but the edible portion will remain unchanged for 3-6 days. Unripe bananas should not be refrigerated because the cold can interfere with ripening process of the banana. Unripe bananas should be placed in a paper or plastic bag to speed up the ripening process.

Using

Ripe bananas can be peeled and ready to eat, or used in many desserts, and cakes. Over ripe bananas cut and freeze and use in smoothies, or defrost and mash them for baking or making fruit sauces.


Nutrition Information


Banana, raw, edible parts
Nutritional value per 100 g (3.5 oz)

Energy 90 kcal   370 kJ

Carbohydrates    

22.84 g

- Sugars  12.23 g

- Dietary fiber  2.6 g  

Fat

0.33 g

Protein

1.09 g

Vitamin A equiv.  3 μg 

0%

Thiamin (Vit. B1)  0.031 mg  

2%

Riboflavin (Vit. B2)  0.073 mg  

5%

Niacin (Vit. B3)  0.665 mg  

4%

Pantothenic acid (B5)  0.334 mg 

7%

Vitamin B6  0.367 mg

28%

Folate (Vit. B9)  20 μg 

5%

Vitamin C  8.7 mg

15%

Calcium  5 mg

1%

Iron  0.26 mg

2%

Magnesium  27 mg

7% 

Phosphorus  22 mg

3%

Potassium  358 mg  

8%

Zinc  0.15 mg

1%

One banana is 100–150 g.
Percentages are relative to US
recommendations for adults.
Source: USDA Nutrient database