Exporting Bananas

Banana Nutrition Concerns?

Bananas are a great source of essential vitamins and minerals, potassium, magnesium, fiber, and more. They are almost an ideal food for athletes and those who regularly exercise because of their quick-acting carbohydrate’s effect on our energy levels before a workout and also vital post-workout nutrients that are needed to repair muscle and balance water retention.


  • Excellent source of vitamin B6, which supports energy metabolism.
  • Excellent source of vitamin C, which supports a healthy immune system.
  • Good source of potassium, which helps maintain healthy blood pressure.
  • Good source of fiber, which supports heart health.
  • Good source of manganese, which supports energy metabolism.


Nutrition Facts

Serving Size 1 medium banana (126g)

Servings 1

Amount Per Serving
Calories 110Calories from Fat 5
% Daily Value *
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol 0mg
Sodium 0mg
Potassium 450mg13%
Total Carbohydrate 29g10%
Dietary Fiber 3g12%
Sugars 15g
Protein 1g2%

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 value may be higher or lower depending on your calorie needs.


 126 g Banana





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.


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.


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.