One Serving of Whole Peeled Banana is 1 Medium Banana

1 Medium Banana

Serving Size:

80g, 2.8oz

Alternate Names:

Calories:

76

Glycaemic Load*:

9.5 (low)

High In:

Potassium, Pyridoxine (Vitamin B6), Vitamin C

Possible Allergy Trigger:

Latex Fruit, Ragweed

Food Groups:

Fruit & Veg

Info Sources:

WH Foods, The GI Counter

Eat at least 5 servings of fruit or vegetables every day


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Posted by Debbie Timmins on 13 December, 2012 at 12:17 pm

Even Bane knows the importance of good nutrition, as shown in this video of “outtakes” from The Dark Knight Rises.

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Posted by Debbie Timmins on 26 August, 2010 at 8:30 pm

In celebration of today’s new serving size post, Avocado, I invite you all to enjoy the Guacamole song! G-U-A-C-A-M-O-LE! [via Dining Chicago] I love my simple guacamole recipe. Check it out over at Forkd. The song’s recipe calls for chilli and onions but I like to eat my guacamole with spicy tacos or beefy fajitas, […]

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Posted by Debbie Timmins on 16 August, 2010 at 4:36 pm

I’m a big fan of dark chocolate; not so much for milk or white. London is a great place for gourmet chocolates. As well as the UK-based Artisan du Chocolat, we also have plenty of Hotel Chocolat shops, the Parisian La Maison du Chocolat and a whole host of Belgian outlets for the likes of […]

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Posted by Debbie Timmins on 2 August, 2010 at 5:35 pm

I’ve been hard at work expanding database over the past few weeks. I noticed that a lot of you have been searching for almonds. Look no further, they’re here by popular demand! One Serving of Almonds

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Posted by Debbie Timmins on 27 February, 2008 at 11:44 pm

Cut a small cross into the skin of each tomato. Drop them into boiling water for about 10 seconds. Fish them out (mind the hot water!) and the skin should peel away easily.

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Posted by Debbie Timmins on 27 February, 2008 at 12:42 pm

How big is one serving or portion? Good question. It depends on what you’re eating. Food can be put into 5 different groups: Fruit and Vegetables; Starch, Grains and Cereals; Nuts and Seeds; Proteins and Fats, Oils and Sugar. Each group has a different set of nutritional requirements. Fruit and Vegetables Common wisdom says you […]

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Posted by Debbie Timmins on 20 February, 2008 at 9:46 pm

Zest is a great way to flavour things – put it in butter to add a zing to your vegetables, add it to fruit pie fillings, boil it up to give depth to your gravy… there’s no end to the tasty stuff you can make with a bit of citrus rind. When grating citrus fruits […]

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Posted by Debbie Timmins on 17 February, 2008 at 5:54 pm

Tangy raspberry coulis is a fabulous way to add some zing to a rich creamy dessert. I serve it with vanilla ice cream or drizzled over a plain cheese cake.

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Posted by Debbie Timmins on 13 February, 2008 at 9:39 pm

Tangerine segments are fabulous dipped in chocolate fondue. If you’re making fondue, try to get tangerines early in the season when they’re still tart but juicy. Heavenly!

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Posted by Debbie Timmins on 7 February, 2008 at 12:45 pm

How did Abby liven up boring old familiar couscous?

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