An Unripe banana is an elongated, edible fruit – botanically a berry produced by several kinds of large herbaceous flowering plants in the genus Musa. In some countries, bananas used for cooking may be called “plantains”, distinguishing them from dessert bananas. The fruit is variable in size, color, and firmness, but is usually elongated and curved, with soft flesh rich in starch covered with a rind, which may be green, yellow, red, purple, or brown when ripe. The fruits grow in clusters hanging from the top of the plant. Almost all modern edible seedless (parthenocarp) bananas come from two wild species – Musa acuminata and Musa balbisiana. The scientific names of most cultivated bananas are Musa acuminata, Musa balbisiana, and Musa × paradisiaca for the hybrid Musa acuminata × M. balbisiana, depending on their genomic constitution. The old scientific name for this hybrid, Musa sapientum, is no longer used.

Raw Banana Quick Facts
Name:	Raw Banana
Scientific Name:	Musa acuminata Colla.
Origin	Southeast Asia and Australia
Colors	White to cream
Shapes	Elongated, cylindrical and slightly curved
Flesh colors	White to cream
Calories	134 Kcal./cup
Major nutrients	Vitamin B6 (42.31%) Carbohydrate (26.35%) Manganese (17.61%) Vitamin C (14.56%) Copper (13.00%)

Raw bananas are used to make scrumptious meals. It is used in northern part of the country to make curries, koftas, pakoras and kebabs. In South India, raw banana chips. It could be boiled, steamed, batter fried, stir-fried, deep fried, mashed, curried and stuffed in salads. The fruit is a powerhouse of nutrients. Nutritionists say that green bananas are high in fiber and are helpful for people with digestive and bowel problems. It is helpful for people suffering from constipation and IBS. It has potassium which acts as vasodilator. Potassium regulates the level of blood pressure. Green bananas have high content of protopectin which gives off methylene gas and convert starch into digestible fiber.

Name	Raw Banana
Scientific Name	Musa acuminata Colla.
Native	Southeast Asia and Australia
Common/English Name	Green banana, Kaccha kela, Vaayaka, Plantain Banana
Fruit shape & size	Elongated, cylindrical and slightly curved
Fruit weight	125 and 200 grams
Flesh color	White to cream
Fruit peel	Thick, smooth, and green
Texture	Fibrous
Flavor/aroma	Semi-bitter, starchy-tart
Seed	Tiny, infertile
Major Nutritions	Vitamin B6 (Pyridoxine) 0.55 mg (42.31%) Carbohydrate 34.26 g (26.35%) Manganese, Mn 0.405 mg (17.61%) Vitamin C (Ascorbic acid) 13.1 mg (14.56%) Copper, Cu 0.117 mg (13.00%) Potassium, K 537 mg (11.43%) Total dietary Fiber 3.9 g (10.26%) Vitamin B5 (Pantothenic acid) 0.501 mg (10.02%) Magnesium, Mg 40 mg (9.52%) Histidine 0.116 g (9.42%)
Calories in 1 cup, sliced (150 g)

Nutritional value of Bananas, raw

Serving Size:1 cup, sliced, 150 g

Calories 134 Kcal. Calories from Fat 4.41 Kcal.

Proximity	Amount	% DV
Water	112.36 g	N/D
Energy	134 Kcal	N/D
Energy	556 kJ	N/D
Protein	1.64 g	3.28%
Total Fat (lipid)	0.49 g	1.40%
Ash	1.23 g	N/D
Carbohydrate	34.26 g	26.35%
Total dietary Fiber	3.9 g	10.26%
Total Sugars	18.34 g	N/D
Sucrose	3.58 g	N/D
Glucose (dextrose)	7.47 g	N/D
Fructose	7.28 g	N/D
Maltose	0.01 g	N/D
Starch	8.07 g	N/D

Minerals	Amount	% DV
Calcium, Ca	8 mg	0.80%
Iron, Fe	0.39 mg	4.88%
Magnesium, Mg	40 mg	9.52%
Phosphorus, P	33 mg	4.71%
Potassium, K	537 mg	11.43%
Sodium, Na	2 mg	0.13%
Zinc, Zn	0.23 mg	2.09%
Copper, Cu	0.117 mg	13.00%
Manganese, Mn	0.405 mg	17.61%
Selenium, Se	1.5 µg	2.73%
Fluoride	3.3 µg	0.08%

Vitamins	Amount	% DV
Water-soluble Vitamins
Vitamin B1 (Thiamin)	0.047 mg	3.92%
Vitamin B2 (Riboflavin)	0.109 mg	8.38%
Vitamin B3 (Niacin)	0.998 mg	6.24%
Vitamin B5 (Pantothenic acid)	0.501 mg	10.02%
Vitamin B6 (Pyridoxine)	0.55 mg	42.31%
Vitamin B9 (Folate)	30 µg	7.50%
Folate, food	30 µg	N/D
Folate, DEF	30 µg	N/D
Choline	14.7 mg	2.67%
Vitamin C (Ascorbic acid)	13.1 mg	14.56%
Fat-soluble Vitamins
Vitamin A, RAE	4 µg	0.57%
Vitamin A, IU	96 IU	N/D
Beta Carotene	39 µg	N/D
Alpha Carotene	38 µg	N/D
Betaine	0.1 mg	N/D
Lutein + zeaxanthin	33 µg	N/D
Vitamin E (alpha-tocopherol)	0.15 mg	1.00%
Tocopherol, beta	0.03 mg	N/D
Tocopherol, gamma	0.01 mg	N/D
Tocopherol, delta	0.09 mg	N/D
Vitamin K (phylloquinone)	0.8 µg	0.67%

Lipids	Amount	% DV
Fatty acids, total saturated	0.168 g	N/D
capric acid 10:00 (decanoic acid)	0.002 g	N/D
Lauric acid (dodecanoic acid) 12:00	0.003 g	N/D
Myristic acid 14:00(Tetradecanoic acid)	0.003 g	N/D
Palmitic acid 16:00 (Hexadecanoic acid)	0.153 g	N/D
Stearic acid 18:00 (Octadecanoic acid)	0.007 g	N/D
Fatty acids, total monounsaturated	0.048 g	N/D
Palmitoleic acid 16:1 (hexadecenoic acid)	0.015 g	N/D
Oleic acid 18:1 (octadecenoic acid)	0.033 g	N/D
Fatty acids, total polyunsaturated	0.109 g	N/D
Linoleic acid 18:2 (octadecadienoic acid)	0.069 g	N/D
Linolenic acid 18:3 (Octadecatrienoic acid)	0.041 g	N/D
Phytosterols	24 mg	N/D

Amino acids	Amount	% DV
Tryptophan	0.013 g	2.95%
Threonine	0.042 g	2.39%
Isoleucine	0.042 g	2.51%
Leucine	0.102 g	2.76%
Lysine	0.075 g	2.24%
Methionine	0.012 g	N/D
Cystine	0.013 g	N/D
Phenylalanine	0.074 g	N/D
Tyrosine	0.013 g	N/D
Valine	0.07 g	3.31%
Arginine	0.074 g	N/D
Histidine	0.116 g	9.42%
Alanine	0.06 g	N/D
Aspartic acid	0.186 g	N/D
Glutamic acid	0.228 g	N/D
Glycine	0.057 g	N/D
Proline	0.042 g	N/D
Serine	0.06 g	N/D

Flavan-3-ols	Amount	% DV
(+)-Catechin	9.2 mg	N/D

Flavonols	Amount	% DV
Kaempferol	0.2 mg	N/D
Quercetin	0.1 mg	N/D

Proanthocyanidin	Amount	% DV
Proanthocyanidin dimers	0.6 mg	N/D
Proanthocyanidin trimers	0.6 mg	N/D
Proanthocyanidin 4-6mers	2.8 mg	N/D

*Above mentioned Percent Daily Values (%DVs) are based on 2,000 calorie diet intake. Daily values (DVs) may be different depending upon your daily calorie needs. Mentioned values are recommended by the U.S. Department of Agriculture. They are not rxharun.com recommendations. Calculations are based on average age of 19 to 50 years and weigh 194 lbs. Source: https://ndb.nal.usda.gov/

Health Benefits of Raw Bananas

Raw banana offers various health benefits such as:

Potassium content

Raw bananas have a high content of potassium. Bananas (small) offer 362 milligrams of potassium and medium bananas offer 422 milligrams of the mineral. Large bananas offer 487 milligrams of potassium i.e. more than 10 percent of the daily recommended amount of 4700 milligrams for healthy adults.

Rich in fiber

Green bananas are a great source of fiber which has a crucial role in promoting digestive health and heart health. A serving of 100 grams offers 2.6 grams of fiber which adds bulk to the stool, ensures bowel regularity, and facilitates smooth digestion. Fiber manages cholesterol levels which lower the chances of stroke and attack. Fiber-rich foods ease the digestion process. The intake of raw bananas helps to control levels of cholesterol keeping the heart healthy and lowering the chances of stroke.

Healthy heart

Green bananas are rich in potassium. Serving size of 1 cup offers 531 milligrams of potassium which has a crucial role in the functioning of kidneys. Potassium acts as a vasodilator that ensures healthy blood pressure levels.

Healthy weight

Green bananas have dietary fiber which takes a long time to digest and induce the feeling of fullness and satiety. It helps to fulfill the cravings.

Vitamin content

Green bananas have vitamins and minerals such as potassium, vitamin C and Vitamin B6 which facilitate the absorption of minerals and nutrients such as calcium. Vitamin C is crucial for maintaining healthy skin and hair. It enhances immunity and encompasses antioxidants that prevent free radical damage. Vitamin B6 helps to convert food into energy. It is beneficial for heart health and promotes brain function.

Diabetic people

Green bananas have low sugar content and 30 as glycemic index. Foods with a low glycemic index are easily digested, absorbed, and metabolized slowly by ensuring no surge in the levels of blood sugar. Raw bananas are recommended for diabetic patients due to their high dietary fiber content. It has a glycemic index of less than 55 which helps in maintaining the digestive tract healthy. Foods with low GI prevent spikes in levels of blood sugar.

Resistant starch

Bananas in raw form is a great source of resistant starch, a type of starch that is not broken down fully and is absorbed by the body at the time of digestion. It is converted into short-chain fatty acids by intestinal bacteria. Resistant starch maintains healthy levels of cholesterol.

Stomach health

Raw bananas contain fiber that helps to prevent stomach problems such as irritable bowel syndrome and constipation. A cup of cooked raw banana is found to be helpful. Avoid fried raw bananas as it increases the calorie intake.

Healthy starch

Green bananas are loaded with resistant starch, a starch that does not break down completely or is absorbed. The starches won’t digest easily. It converts into short-chain fatty acids by intestinal bacteria.

Culinary uses

Raw bananas are baked, boiled, fried, stir-fried, steamed, and mashed.
It could be sun-dried and used in curries and stir-fries.
It is used to make chips and dips.
In India, raw bananas are dried and ground into flour.
It is used to make kachori, pakora, kebabs, portrayals in Southern India.
In Kerala, raw bananas are cooked with yams in coconut milk and are flavored with curry leaves and to make a soup known as Kalan curry.
Pair it with meats such as pork, chicken, fish, beef, and Indian spices such as cumin, garam masala, turmeric, mustard, bell pepper, zucchini, onion, garlic, ginger, potatoes, and yams.
Use the sliced raw bananas in stir fry subzis and serve it with phulkas, chapatis.
Basically, the steamed and grated raw bananas are flavored with lemon juice and south Indian tempering.
To make bhajis, peel and slice raw bananas thinly. Then dip it in besan batter and deep fry in hot oil. Serve it with coconut chutney.
To make chips, slice raw bananas thinly and deep fry, then season it with salt and red chili powder.
In Tobago and Trinidad, raw bananas are boiled, fried, or added to soups.
Mix the boiled raw banana with groundnut paste, onion, pepper, and palm oil to make to which is consumed with avocado pear.
Cooked bananas are used to make jams.