The banana is a tropical fruit and its perennial plant grows up to ten metres high. The banana fruit first grows downwards but as the fruit grows, it turns toward the sun, which makes the banana curve.

Costa Rica, Columbia and Ecuador are the banana‘s most important growing areas and it is from these countries where the banana is provided throughout the world. Harvested green bananas only ripen in the destination country.  This is why bananas are put into special ripening chambers where they are exposed to ethylene. When the banana is ripe, almost a quarter of the fruit turns to sugar. A market or store can determine exactly when bananas turn yellow and are ripe for an optimal sale date by controlling the storage temperature. Bananas are sensitive to cold so they should not be kept in the refrigerator.

Season: Year round (only imported produce)

Nutritional Value Table

per 100 g edible portion
Energy Nutrients Minerals Vitamins
95 kcal Protein 1.1 g Sodium 1 mg B1 0.04 mg
403 kJ Fat 0.3 g Potassium 385 mg B2 0.07 mg
  Carbohydrates 21 g Calcium 8 mg B6 0.47 mg
  Dietary fibres 2 g Phosphorus 22 mg C 12 mg
    Magnesium 30 mg E 0.29 mg

Energy: 95 kcal, 403 kJ

Nutrients: Protein 1.1 g, Fat 0.3 g, Carbohydrates 21 g, Dietary fibres 2 g

Minerals: Sodium 1 mg, Potassium 385 mg, Calcium 8 mg, Phosphorus 22 mg, Magnesium 30 mg

Vitamins: B1 0.04 mg, B2 0.07 mg, B6 0.47 mg, C 12 mg, E 0.29 mg

Did you know...?

The banana contains significantly more carbohydrates than other fruits. In addition to its high energy value, it also contains many minerals, such as potassium, phosphorus, magnesium and vitamin E.

1 portion a day corresponds to:

One banana