Bananas nutrition: calories, protein and portion sizes

Reference preparation: raw, peeled. The exact source name is “Banana, without skin” (Fineli food 11049). Available carbohydrate excludes fiber and is not the same measure as US Total Carbohydrate.

Values are rounded after scaling. A small reported amount may round below 0.1 g; a missing value is marked Not available rather than treated as zero. This selected extract does not include sugar, sodium or micronutrient amounts; the full Fineli database contains information beyond these tables.

Weigh the peeled banana flesh. A banana weighed with its skin needs a different database entry, and labels such as small or large hide considerable variation. The 120 g example is an edible weight, not the weight of a whole unpeeled fruit.

For the 120 g example, multiply the source amounts by 120 ÷ 100 = 1.2. The unrounded energy calculation is 87.6 × 1.2 = 105.12 kcal, displayed as approximately 105 kcal. Use the same factor for protein, available carbohydrate, fat and fiber.

For another amount, replace 120 with your own edible weight. Keep the preparation as raw, peeled; if your food is prepared differently, choose a matching reference or calculate its recipe instead.

Fresh banana, dried banana chips and banana bread are different foods. Ripening changes texture and the balance of starch and sugars, but it does not make a photo estimate an exact measurement of carbohydrate.

Use these combinations as menu ideas and adjust the amounts to your appetite and preferences. Each added ingredient belongs in the complete meal estimate.

The following are separate reference foods, shown per 100 g for orientation. Check the preparation column: dry, raw and cooked values are not interchangeable, and equal gram weights are not necessarily equivalent portions.