← Back to FODMAP Index
Green Banana
Musa acuminata
High in Resistant Starch
Low FODMAP when green
Ripeness Dependent
Unripe green banana

FODMAP/SIBO Rating

Safe

Serving Size Consideration: One medium green banana

Safe Serving Size: One small green banana

Active Compounds: Resistant starch, low levels of fructans and fructose when unripe

Fermentation Level:
Low

Digestive Impact

Why it's problematic: Generally well-tolerated when green, becomes higher in FODMAPs as it ripens

Specific symptoms: Minimal digestive issues when green; may cause bloating if consumed in large quantities

Typical reaction time frame: Symptoms typically appear within 2-4 hours if sensitive

Individual variation: Tolerance varies based on ripeness and individual sensitivity

Safe Alternatives

cucumber

Cucumber

orange

Orange

kiwi

Kiwi

Substitution ratio: 1:1 replacement in recipes

Processing Effects

Becomes higher in FODMAPs as it ripens

Cooking doesn't significantly affect FODMAP content

Can be frozen to maintain green state

Stacking Considerations

Avoid combining with:

  • ripe bananas
  • mango
  • honey
  • dates

Safe complementary foods: Can be safely combined with proteins and low FODMAP grains

Reintroduction Guidelines
  1. Start with 1/3 of a green banana
  2. Wait 24 hours to assess tolerance
  3. If well tolerated, increase to 1/2 banana
  4. Build up to one full green banana

Signs of success: No bloating, gas, or digestive discomfort within 24 hours of consumption

Hidden Sources

Common products containing garlic:

  • green banana flour
  • resistant starch supplements
  • green banana chips

Alternative names: unripe banana, cooking banana, raw banana

Individual Variables

Factors affecting tolerance:

  • Ripeness level
  • Individual gut sensitivity
  • Total FODMAP load of meal
  • Time of day consumed

Tip: Best consumed when completely green with no yellow spots for lowest FODMAP content