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Bananas, raw, flesh only, weighed with skin

Bananas are a fruit, and this entry describes raw banana flesh, with the weight of the skin included when weighing. The figures therefore refer to 100g of banana weighed with its skin, although only the flesh is eaten. Bananas mainly provide carbohydrate: this amount contains 13g of carbohydrate, including 11g of sugars, alongside 0.9g of fibre and 208mg of potassium.

Carbohydrate provides energy, while potassium supports normal nerve and muscle function. The sugars in raw banana occur naturally within the fruit. For people monitoring carbohydrate or sugar intake, both the amount eaten and the weighing method matter when interpreting these figures. Full nutrient figures are provided in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energía

51 kcal

Energía

217 kJ

Grasa

Trace

of which saturates

0.03g

Carbohydrate

13g

of which sugars

11g

Fibra

0.9g

Proteína

0.8g

Sal

Trace

Alcohol

0g

Agua

47g

Colesterol

0mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

3µg

Vitamina D

0µg

Vitamina E

0.1mg

Vitamin K1

0.04µg

Vitamina C

5mg

Thiamin (B1)

0.09mg

Riboflavin (B2)

0.03mg

Niacin (B3)

0.5mg

Vitamin B6

0.2mg

Vitamina B12

0µg

Ácido fólico

9µg

Calcio

4mg

Hierro

0.17mg

Magnesio

17mg

Phosphorus

14mg

Potasio

208mg

Sodio

Trace

Zinc

0.1mg

Cobre

0.06mg

Selenio

Trace

Iodine

2µg

Other types of bananas

Alimentos

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Bananas, flesh only

81 kcal

1.2g

0.1g

1.4g

About these figures

Values are per 100g of the food as described (Calculated from 14-318 using edible factor of 0.87). "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