Beneficts of Bananas

Bananas are prized throughout the world for their unique, sweet flavor and pudding-like texture. People in the United States consume more bananas than any other fruit for good reason. Bananas are portable, versatile, nutritious and available year round. They are also easy to digest; even babies can eat them (no teeth required).

This delicious, tropical fruit does not come from a tree, as commonly thought, but a large herb plant. The fast growing banana plant is cultivated for its prized fruit in warm climates, in over 100 countries, throughout the globe.

Nutritional Value and Benefits

Bananas are a good source of dietary fiber, vitamin B6, vitamin C, potassium and manganese. One medium size banana contains roughly 110 calories, 4 grams of dietary fiber and 400 mg of potassium (11 percent of the RDA).

Their high potassium content makes bananas a beneficial food for helping to regulate blood pressure, which could possibly reduce the risk of stroke.

Bananas are considered one of the good mood foods. The vitamin B6 they contain is thought to regulate mood. They also contain the amino acid tryptophan, which converts to the brain chemicals serotonin and norepinephrine. Consequently, bananas may help to ward off depression.

Their portability, vitamins, minerals and high carbohydrate content make bananas a great choice for a post workout snack.

Bananas may have a protective effect against ulcers. It is thought that eating bananas helps to produce protective mucus against stomach acids. They also contain substances called protease inhibitors. These substances help to eliminate the bacteria that are thought to cause stomach ulcers.

Bananas can help to replenish some electrolytes that are lost with diarrhea. They also help with the other side of the elimination-problem coin; the high, soluble fiber content of bananas makes them a great food for helping to ease constipation.

Bananas help to promote probiotic bacteria in the intestines. These friendly bacteria are important for keeping the population of harmful bacteria in check and for helping the body to absorb important nutrients.

One study found that women who consumed bananas 4 to 6 times per week cut their risk of developing kidney cancer by half, compared to non-banana eaters. It is thought that the protective antioxidants that the bananas contain were responsible for this effect.


Average nutrition value per banana (126g).

Fat 0 g 0%
Saturated fat 0 g 0%
Cholesterol 0 mg 0%
Sodium 0 g 0%
Potassium 400 mg 11%
Carbohydrates 29 g 10%
Dietary fiber 4 g 16%
Soluble fiber 4 g 16%
Sugars 21 g  
Protein 1 g  
Vitamin C 15%  
Vitamin B 20%  

Daily percent values are based on a 2000 calorie diet. Each person’s daily values may be higher or lower, depending on individual calorie needs. Actual nutrition values may vary based on factors including, but not limited to, size of produce, freshness, processing, geographic region, and season.