Banana
The banana contains potassium and vitamin B6 and comes in its own wrapper. Easy to digest and easy to carry, it is a classic between-meal snack.
| Basis | raw, 100 g |
|---|---|
| Food group | Fruit |
| Practical portion | 1 medium banana |
| Portion (g) | 120 |
| Energy (kcal/100 g) | 89 |
| Protein (g/100 g) | 1.1 |
| Carbohydrate (g/100 g) | 22.8 |
| Fat (g/100 g) | 0.3 |
| Fibre (g/100 g) | 2.6 |
| Notable nutrients |
|
| Storage | Ripen at room temperature; once ripe, keep in the fridge or peel and freeze. |
| Food safety | Cross-reactions may rarely occur in people with a latex allergy. |
Nutrition profile
100 g of banana contains roughly 89 kcal; a medium banana (about 120 g of edible flesh) comes to around 105 kcal. It is a carbohydrate-led fruit, known for its potassium content. The values are approximate averages; as a banana ripens, part of its starch turns into sugar, which is why a ripe banana tastes sweeter.
Ripening and storage
Bananas are among the fruits that keep ripening after they are picked, releasing ethylene gas as they do. Leaving green bananas at room temperature ripens them, and putting them in the same container as an apple speeds that up. Moving a ripe banana to the fridge darkens the skin but slows the ripening of the flesh inside. Very ripe bananas can be peeled and kept in the freezer, ready for smoothies and desserts.
Who might find them practical?
Their soft texture, natural sweetness and easy portability suit everything from a school bag to a gym bag. For anyone looking for a quick source of carbohydrate before or after exercise, a banana is a practical starting point, though needs differ from person to person. Banana allergy is rare but real, and cross-reactions are known to occur in people with a latex allergy, so anyone in doubt should consult a specialist.
Related terms: Apple, Magnesium, Vitamin B6