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Source of potassium and vitamin B6
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
116
KCAL / 100G
Carbs
30.8g
· 96%
Protein
0.8g
· 2%
Fat
0.2g
· 2%
Fiber
2.6g
Vitamins
B6
0.37mg · 22% DV
Vitamin C
7.5mg · 8% DV
B5
0.33mg · 7% DV
B2
0.07mg · 5% DV
Minerals
Potassium ⭐
490mg · 14% DV
Magnesium
29mg · 7% DV
Phosphorus
22mg · 3% DV
Iodine
3µg · 2% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.07g
MONOUNSATURATED
0.02g
POLYUNSATURATED
0.08g
Omega 6:3 ratio 1.7:1
Below the ideal 4:1 — a good omega balance.
Pan-cooked banana provides 116 calories per 100 g.
A 100 g serving of pan-cooked banana contains 30.8 g of carbohydrates. Portion size can be important for people tracking carbohydrate intake.
No, it is not a high-protein food. It contains 0.8 g of protein per 100 g.
Pan-cooked banana contains 0.2 g of fat per 100 g. It is very low in fat.
Yes. Pan-cooked banana provides 2.6 g of fiber per 100 g.
Pan-cooked banana has a glycemic index of 52. This figure can help people who monitor the glycemic impact of foods.
It can fit into a balanced eating plan when portions are considered. Each 100 g provides 116 calories and 30.8 g of carbohydrates.
Yes, pan-cooked banana is compatible with vegan and vegetarian diets. It also fits Paleo, Mediterranean, flexitarian, gluten-free, and Sattvik dietary patterns.
Yes, pan-cooked banana is compatible with a gluten-free diet. Check any added ingredients used during preparation if gluten avoidance is necessary.
Pan-cooked banana is classified as minimally processed. This means it remains close to the original food in its level of processing.
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Nutrition data compiled from USDA FoodData Central and scientific sources.