Fruit
Whole Fruit
Whole-fruit banana service is the unpeeled finger as a snack or lunch item—peel at the table. Choose yellow fruit with light freckling for immediate eating; green tips need more time. School and picnic use is classic. Avoid crushed boxes; bruised whole fruit blackens inside. No knife work until peel.
Track this ingredient
Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 0.3 g
- Saturated Fat 0.05 g
- Trans Fat 0 g
- Monounsaturated Fat 0.1 g
- Polyunsaturated Fat 0.09 g
- Cholesterol 0 mg
- Sodium 5.18 mg
- Salt 0.01 g
- Total Carbohydrate 13.1 g
- Dietary Fibre 2.02 g
- Total Sugars 9.55 g
- Complex / starch 0.99 g
- Protein 0.82 g
- Water 79.1 g
- Energy 54.6 kcal
- Water 79.1 g
- Carbohydrates 13.1 g
- Protein 0.82 g
- Fat 0.3 g
- Saturated Fat 0.05 g
- Monounsaturated Fat 0.1 g
- Polyunsaturated Fat 0.09 g
- Omega-3 0.01 g
- Vitamins 42.4 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.03 mg
- Vitamin B2 — Riboflavin 0.03 mg
- Vitamin B3 — Niacin 0.34 mg
- Vitamin B5 — Pantothenic Acid 0.17 mg
- Vitamin B6 0.33 mg
- Vitamin B7 — Biotin 0.8 µg
- Vitamin B9 — Folate 17.6 µg
- Vitamin C 2 mg
- Vitamin E 0.35 mg
- Vitamin K 5.7 µg
- Minerals 399 mg
- Major Minerals 397 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.01 g
Vitamins
vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.03 · vitamin-b2-riboflavin: 0.03 · vitamin-b3-niacin: 0.34 · vitamin-b5-pantothenic-acid: 0.17 · vitamin-b6: 0.33 · vitamin-b7-biotin: 0.8 · vitamin-b9-folate: 17.6 · vitamin-e: 0.35 · vitamin-k: 5.7 ·
Minerals
Whole form averages edible parts as typically consumed.
History
Whole export bananas became a portable temperate-zone snack fruit.
Lunchbox culture fixed the whole banana as a default fruit portion.