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The banana is the yellow or red fruit of the banana plant of the Musa genus. The fruit is an excellent source of vitamin A and potassium, and a fair source of vitamin C, vitamin E, provitamin A carotenoids, biotin, and copper.

Available all year, peak supplies in May and June.

Caloric Content

Calories: 105
Protein:1.18 gm
Carbohydrates:26.7 gm
Fiber: .57 gm
Total fats: .55 gm
Saturated fats: .21 gm
Unsaturated fats:.148 gm
Cholesterol: 0 mg

1. 175 grams

Vitamin Content

Vitamin A: 925000 IU
Thiamine:.051 1.7 mg
Vitamin B-2:.114 1.7 mg
Vitamin B-6:.659 2.0 mg
Vitamin B-12: 0 6 mcg
Biotin: 6 300 mcg
Niacin:.616 20 mg
Pantothenic Acid:.296 10 mg
Folic acid:21.8 400 mcg
Vitamin C:10.3 60 mg
Vitamin E: .6 30 IU

1. 175 grams

Mineral Content

Calcium: 71000 mg
Copper:.119 2 mg
Iron: .35 18 mg
Magnesium: 33 400 mg
Manganese:.173 n/a mg
Phosphorus: 221000 mg
Potassium: 451 n/a mg
Selenium: 1.5 n/a mcg
Sodium: 1 n/a mg
Zinc: .19 15 mg

1. 175 grams

Amino Acid Content

Tryptophan:.014 gm
Threonine:.039 gm
Isoleucine:.038 gm
Leucine:.081 gm
Lysine:.055 gm
Methionine:.013 gm
Cysteine:.019 gm
Phenylalanine:.043 gm
Tyrosine:.027 gm
Valine:.054 gm
Arginine:.054 gm
Histidine:.092 gm
Alanine:.044 gm
Aspartic acid:.129 gm
Glutamic acid:.127 gm
Glycine:.042 gm
Proline:.046 gm
Serine:.054 gm

1. 175 grams


Kirschmann, John D. Nutrition Almanac: Nutrition Search. McGraw-Hill: New York. 1984.

Produce Availability & Merchandising Guide. The Packer. 1989.

U.S. Department of Agriculture. Composition of Foods: Fruits and Fruit Juices-Raw-Processed-Prepared. Washington D.C. 1982.