Ir al contenido principal

Bananas, flesh only

Bananas are a fruit, and the figures here refer to the flesh only, without the peel. They mainly provide carbohydrate, with 20g per 100g, including 18g of sugars. They also contain 1.4g of fibre and 330mg of potassium per 100g. The data cover samples including Fairtrade and organic bananas, sold both pre-packed and loose.

Carbohydrate provides energy, while potassium supports normal nerve and muscle function. Fibre helps support normal bowel function. The sugars in whole banana flesh are naturally occurring rather than added sugars. Bananas contain little fat or saturated fat and only trace amounts of salt. Full nutrient figures are provided in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energía

81 kcal

Energía

348 kJ

Grasa

0.1g

of which saturates

0.04g

Carbohydrate

20g

of which sugars

18g

Fibra

1.4g

Proteína

1.2g

Sal

Trace

Alcohol

0g

Agua

75g

Colesterol

0mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

4µg

Vitamina D

0µg

Vitamina E

0.16mg

Vitamin K1

0.06µg

Vitamina C

9mg

Thiamin (B1)

0.15mg

Riboflavin (B2)

0.04mg

Niacin (B3)

0.7mg

Vitamin B6

0.31mg

Vitamina B12

0µg

Ácido fólico

14µg

Calcio

6mg

Hierro

0.27mg

Magnesio

27mg

Phosphorus

23mg

Potasio

330mg

Sodio

Trace

Zinc

0.2mg

Cobre

0.1mg

Selenio

Trace

Iodine

3µg

Other types of bananas

Alimentos

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Bananas, raw, flesh only, weighed with skin

51 kcal

0.8g

Trace

0.9g

About these figures

Values are per 100g of the food as described (11 samples, including Fairtrade and organic, pre-packed and loose). "Trace" means only a very small amount was found. Nutrients that were not measured are not shown. Salt is calculated from sodium.

Lecturas adicionales y referencias

  • Public Health England. McCance and Widdowson's The Composition of Foods Integrated Dataset 2021. GOV.UK.

Historial del artículo

La información en esta página está escrita y revisada por pares por clínicos calificados.
  • 3 Nov 2026 | Última versión
  • 3 Nov 2026 | Publicado originalmente