Bananas vs Cherries
Nutrition comparison per 100g · USDA Foundation Foods & USDA Foundation Foods
Cherries, sweet, dark red, raw is higher in more vitamins & minerals
Calories (kcal)
Bananas 85
Cherries —
Protein (g)
Bananas 0.730
Cherries 1.04
Carbs (g)
Bananas 20.1
Cherries 16.2
Fat (g)
Bananas 0.220
Cherries 0.192
Fiber (g)
Bananas 1.70
Cherries —
Quick answers
Which has more protein?
Cherries, sweet, dark red, raw — 1.04g vs 0.730g per 100g.
Which is more nutrient-dense?
Cherries, sweet, dark red, raw scores higher in more vitamins and minerals per 100g, though both foods can be part of a healthy diet.
Full Nutrition Comparison
All values per 100g edible portion. Green = Food A higher · Blue = Food B higher
| Nutrient | Bananas | Cherries | Diff |
|---|---|---|---|
| Energy | |||
| Energy | 85 kcal | — | |
| Macronutrients | |||
| Water | 78.3 g | 82.2 g | -5% |
| Protein | 0.730 g | 1.04 g | -30% |
| Total lipid (fat) | 0.220 g | 0.192 g | +14% |
| Carbohydrate, by difference | 20.1 g | 16.2 g | +24% |
| Fiber, total dietary | 1.70 g | — | |
| Sugars, Total | — | 13.9 g | |
| Vitamins | |||
| Vitamin C, total ascorbic acid | 9.70 mg | 10.4 mg | -7% |
| Thiamin (Vitamin B1) | 0.040 mg | — | |
| Riboflavin (Vitamin B2) | 0 mg | — | |
| Niacin (Vitamin B3) | 0.570 mg | — | |
| Vitamin B-6 — Pyridoxine | 0.234 mg | 0.049 mg | +379% |
| Biotin (Vitamin B7) | 25.0 ug | — | |
| Vitamin A, RAE | 1.00 ug | — | |
| Carotene, beta | 10.0 ug | — | |
| Carotene, alpha | 8.00 ug | — | |
| Vitamin K2 — Menaquinone-4 (MK-4) | 0 ug | — | |
| Minerals | |||
| Calcium, Ca | — | 12.3 mg | |
| Iron, Fe | — | 0.105 mg | |
| Magnesium, Mg | — | 12.1 mg | |
| Phosphorus, P | — | 23.3 mg | |
| Potassium, K | — | 230 mg | |
| Sodium, Na | — | 0 mg | |
| Zinc, Zn | — | 0.064 mg | |
| Copper, Cu | — | 0.069 mg | |
| Manganese, Mn | — | 0.073 mg | |
| Other Nutrients | |||
| Energy (Atwater General Factors) | — | 71 kcal | |
| Energy (Atwater Specific Factors) | — | 63 kcal | |
| Energy | 357 kj | — | |
| Nitrogen | 0.120 g | 0.166 g | -28% |
| Ash | 0.670 g | 0.425 g | +58% |
| Total dietary fiber (AOAC 2011.25) | 2.02 g | — | |
| Sucrose | — | 0 g | |
| Glucose | — | 8.36 g | |
| Fructose | — | 5.51 g | |
| Lactose | — | 0 g | |
| Maltose | — | 0 g | |
| Citric acid | 279 mg | 0 mg | |
| Malic acid | 290 mg | 762 mg | -62% |
| Oxalic acid | — | 0 mg | |
| Pyruvic acid | — | 0 mg | |
| Quinic acid | — | 0 mg | |
| Molybdenum, Mo | — | 0.970 ug | |
| Biotin | 0 ug | — | |
| cis-beta-Carotene | 1.00 ug | — | |
| trans-beta-Carotene | 9.00 ug | — | |
| Beta-carotene (Provitamin A) | 0 ug | — | |
| Cryptoxanthin, alpha | 0 ug | — | |
| cis-Lycopene | 0 ug | — | |
| trans-Lycopene | 0 ug | — | |
| cis-Lutein/Zeaxanthin | 0 ug | — | |
| Vitamin K1 — Phylloquinone | 0.200 ug | — | |
| Vitamin K (Dihydrophylloquinone — K1 reduced form) | 0 ug | — | |
| Daidzein | — | 0 mg | |
| Genistein | — | 0 mg | |
| Proanthocyanidin dimers | — | 3.45 mg | |
| Proanthocyanidin trimers | — | 2.71 mg | |
| Proanthocyanidin 4-6mers | — | 6.65 mg | |
| Proanthocyanidin 7-10mers | — | 1.82 mg | |
| Proanthocyanidin polymers (>10mers) | — | 0 mg | |
| Apigenin | — | 0 mg | |
| Luteolin | — | 0 mg | |
| Kaempferol | — | 0.240 mg | |
| Myricetin | — | 0.050 mg | |
| Quercetin | — | 2.29 mg | |
| Flavonoids | |||
| (-)-Epicatechin | — | 5.00 mg | |
| (-)-Epicatechin 3-gallate | — | 0.050 mg | |
| (-)-Epigallocatechin | — | 0.340 mg | |
| (-)-Epigallocatechin 3-gallate | — | 0 mg | |
| (+)-Catechin | — | 4.36 mg | |
| (+)-Gallocatechin | — | 0 mg | |
| Fluoride | |||
| Mean mcg/100g ** | — | 2.00 mg | |
| Isoflavones | |||
| Total isoflavones | — | 0 mg | |
* All values per 100g edible portion. Source: USDA Foundation Foods and USDA Foundation Foods. Diff column shows percentage difference relative to Food B.
Bananas, overripe, raw nutrition facts Cherries, sweet, dark red, raw nutrition facts Compare other foods →
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