description
Bananas provide an excellent source of vitamin B6 and a good source of potassium, fiber and vitamin C - nutrients that help promote heart health.
Benefits
A Naturally Fat Free Food
A Naturally Cholesterol Free Food
A Naturally Very Low Sodium Food
Good Source of Potassium
Good Source of Dietary Fiber
Excellent Source of Vitamin C
Nutrition facts
Nutrition Facts
Serving Size 1 medium banana (126g)
|
| Calories 110 |
Calories from Fat 0
% Daily Value* |
| Total Fat 0g |
0% |
| Saturated Fat 0g |
0% |
| Trans Fat 0g |
0% |
| Cholesterol 0mg |
0% |
| Sodium 0mg |
0% |
| Potassium 450mg |
13% |
|
Total Carbohydrate 29g |
10% |
| Dietary Fiber 3g |
12% |
| Sugars 15g |
|
| Protein 1g |
|
| Vitamin A 2% |
Vitamin C 20% |
| Calcium 0% |
Iron 2% |
| Vitamin B6 25% |
Manganese 15% |
|
|
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
| Total Fat |
Less than |
65g |
80g |
| Saturated Fat |
Less than |
20g |
25g |
| Cholesterol |
Less than |
300mg |
300mg |
| Sodium |
Less than |
2,400mg |
2,400mg |
| Potassium |
|
3,500mg |
3,500mg |
| Total Carbohydrate |
|
300g |
375g |
| Dietary Fiber |
|
25g |
30g |
How to Store
Remove bananas from plastic produce bag and store at room temperature. The warmer it is, the faster the bananas will ripen. To slow ripening, refrigerate (peel will turn black but the fruit inside will be fresh and ripe). Bananas can be frozen once the banana is peeled and stored in a freezer bag until ready to use (use a bit of fresh lemon juice to reduce browning).
If bananas are too green, place them in a brown paper bag, in a warm dry area (but not in direct sunlight) for a day or two to encourage ripening. If there is still not enough yellow appearing on the peel, place a ripe apple in the bag with the bananas.
How to Select
Choose bananas according to the peel color and ripeness desired. Select full-yellow bananas for salads or immediate eating. Use fully ripe bananas, with speckles on the peel for baking, smoothies or recipes that specify mashed bananas.
Usage Tips
If using bananas in salads, to prevent pieces from browning, toss them in pineapple juice before adding. The pineapple juice acts as an ascorbic acid color keeper.