Organic
Red Banana
"Nature's candy with a twist of flavor and nutrition."
A vibrant variety of banana with a reddish-pink skin and creamy white or pale yellow flesh, offering a sweeter taste than the common Cavendish banana.
Also known as
Red Banana, Dacca, Finger Banana, Red Dacca
Botanical name
Musa
Product Details
PLU Code
94236
5-digit code
Category
Fruits
Bananas › All Sizes
Origin
Southeast Asia, India, and the Caribbean region
Temperature
13 to 14°C (55 to 57°F)
Shelf Life
Not established
Status
Approved
About Red Banana
The Red Banana is rich in potassium, vitamins, and minerals, making it a popular choice for health-conscious consumers. Its thick skin makes it more durable during transportation, and it's often available in specialty stores.
Nutrition Information
The nutrition facts for Red Banana per 100g serving are as follows:
Energy 105 kcal, Carbohydrates 26.9g, Fiber 2.6g, Sugars 14.4g, Protein 1.3g, Fat 0.3g,
Vitamin A 10mcg, Vitamin B1 0.031mg, Vitamin B2 0.073mg, Vitamin B3 0.665mg, Vitamin B5 0.334mg, Vitamin B6 0.4mg,
Folate 20mcg, Vitamin C 9.2mg, Calcium 5mg, Copper 0.084mg, Iron 0.26mg, Magnesium 27mg, Manganese 0.314mg,
Phosphorus 22mg, Potassium 422mg, Sodium 1mg, Zinc 0.15mg.
Storage & Handling
Commercial storage guidance for green (unripe) bananas. Storage life depends on initial quality, maturity, cultivar and handling; this is not a household shelf-life guarantee.
Temperature
13 to 14°C (55 to 57°F)
Humidity
90-95%
Packaging
Breathable, ventilated bags or boxes
Storage Notes: Do not hold bananas in refrigerated displays, which are normally below their minimum safe temperature; even ripe fruit can be chill-injured. Produces significant ethylene: store apart from ethylene-sensitive produce. Sensitive to ethylene: keep away from ethylene-producing fruit. Source: USDA Agriculture Handbook 66 (rev. 2016).
Source: USDA Agriculture Handbook 66 (rev. 2016), pp. 224-229.
Applies to: green (unripe) bananas.
Not verified by this source: packaging (retained from earlier enrichment).
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PLU Reference
4-digit codes: Conventional produce
93000-94999: Organic form of an assigned 3000-4999 code
83000 series: Future conventional assignments
84000 series: Corresponding future organic assignments
Prefix 8: Has no standalone GMO significance
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