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Plantain is 32% carbohydrates with 2% dietary fiber and 15% sugars, 1% protein, 0.4% fat, and 65% water, and supplying 510 kilojoules (122 kilocalories) of food energy in a 100-gram (3 + 1 ⁄ 2-ounce) reference serving (table).
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A raw banana (not including the peel) is 75% water, 23% carbohydrates, 1% protein, and contains negligible fat. A reference amount of 100 grams (3.5 oz) supplies 89 calories, 24% of the Daily Value of vitamin B 6, and moderate amounts of vitamin C, manganese, potassium, and dietary fiber, with no other micronutrients in significant content (table).
Green (unripe) plantains are peeled, sliced lengthwise, diagonally, or widthwise, and then fried twice. [3] The raw slices of plantains are fried for one to two minutes on each side until they are golden in color, and removed and patted to remove excess cooking oil .
The leaves are edible as a salad green when young and tender, but they quickly become tough and fibrous as they get older. The older leaves can be cooked in stews. [18] The leaves contain calcium and other minerals, and 100 grams (3.5 ounces) of plantain contain approximately the same amount of beta-carotene as a large carrot. The seeds are so ...
Plantago is a genus of about 200 species of flowering plants in the family Plantaginaceae, commonly called plantains or fleaworts. The common name plantain is shared with the unrelated cooking plantain .
Guavas have a unique taste and color as well as many nutritional benefits. With vitamin C, fiber and potassium, they support immunity, heart and gut health.
Left to right: plantains, Red, Latundan, and Cavendish bananas The following is a list of banana cultivars and the groups into which they are classified. Almost all modern cultivated varieties ( cultivars ) of edible bananas and plantains are hybrids and polyploids of two wild, seeded banana species, Musa acuminata and Musa balbisiana .