Bananas vs Cherries
Nutrition comparison per 100g · USDA Foundation Foods & USDA Foundation Foods
Bananas, ripe and slightly ripe, raw is higher in more vitamins & minerals
Calories (kcal)
Bananas 97
Cherries —
Protein (g)
Bananas 0.740
Cherries 1.04
Carbs (g)
Bananas 23.0
Cherries 16.2
Fat (g)
Bananas 0.290
Cherries 0.192
Fiber (g)
Bananas 1.70
Cherries —
Quick answers
Which has more protein?
Cherries, sweet, dark red, raw — 1.04g vs 0.740g per 100g.
Which is more nutrient-dense?
Bananas, ripe and slightly ripe, 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 | 97 kcal | — | |
| Macronutrients | |||
| Water | 75.3 g | 82.2 g | -8% |
| Protein | 0.740 g | 1.04 g | -29% |
| Total lipid (fat) | 0.290 g | 0.192 g | +51% |
| Carbohydrate, by difference | 23.0 g | 16.2 g | +42% |
| Fiber, total dietary | 1.70 g | — | |
| Sugars, Total | — | 13.9 g | |
| Vitamins | |||
| Vitamin C, total ascorbic acid | 12.3 mg | 10.4 mg | +18% |
| Thiamin (Vitamin B1) | 0.056 mg | — | |
| Riboflavin (Vitamin B2) | 0 mg | — | |
| Niacin (Vitamin B3) | 0.662 mg | — | |
| Vitamin B-6 — Pyridoxine | 0.209 mg | 0.049 mg | +328% |
| Biotin (Vitamin B7) | 14.0 ug | — | |
| Vitamin A, RAE | 1.00 ug | — | |
| Carotene, beta | 8.00 ug | — | |
| Carotene, alpha | 7.00 ug | — | |
| Vitamin K2 — Menaquinone-4 (MK-4) | 0 ug | — | |
| Minerals | |||
| Calcium, Ca | 5.00 mg | 12.3 mg | -59% |
| Iron, Fe | 0 mg | 0.105 mg | -100% |
| Magnesium, Mg | 28.0 mg | 12.1 mg | +131% |
| Phosphorus, P | 22.0 mg | 23.3 mg | -5% |
| Potassium, K | 326 mg | 230 mg | +42% |
| Sodium, Na | 0 mg | 0 mg | = |
| Zinc, Zn | 0.160 mg | 0.064 mg | +148% |
| Copper, Cu | 0.101 mg | 0.069 mg | +46% |
| Manganese, Mn | 0.258 mg | 0.073 mg | +252% |
| Selenium, Se | 0 ug | — | |
| Other Nutrients | |||
| Energy (Atwater General Factors) | — | 71 kcal | |
| Energy (Atwater Specific Factors) | — | 63 kcal | |
| Energy | 408 kj | — | |
| Nitrogen | 0.120 g | 0.166 g | -28% |
| Ash | 0.700 g | 0.425 g | +65% |
| Total dietary fiber (AOAC 2011.25) | 4.62 g | — | |
| Sucrose | — | 0 g | |
| Glucose | — | 8.36 g | |
| Fructose | — | 5.51 g | |
| Lactose | — | 0 g | |
| Maltose | — | 0 g | |
| Citric acid | 341 mg | 0 mg | |
| Malic acid | 369 mg | 762 mg | -52% |
| Oxalic acid | — | 0 mg | |
| Pyruvic acid | — | 0 mg | |
| Quinic acid | — | 0 mg | |
| Iodine, I | 0 ug | — | |
| Molybdenum, Mo | — | 0.970 ug | |
| Biotin | 0 ug | — | |
| cis-beta-Carotene | 1.00 ug | — | |
| trans-beta-Carotene | 7.00 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 | 0.100 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.
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