Plantain (fruit)
Description
Plantain, the tropical, banana-like fruit of an herbaceous plant Musa paradisiaca. This fruit is slightly acidic and squash-like in taste. Long, curved and pointed at the ends, the plantain often is sold in its hard green state. The skin is thick, and the pulp is salmon-colored.
The plantain is an excellent source of potassium, are quite high in magnesium, vitamin C, vitamin B-6, as well as provitamin A carotenoids.
Available year-round.
Caloric Content
| 1 | |
| Calories: | 181 |
| Protein: | 1.92 gm |
| Carbohydrates: | 47.2 gm |
| Fiber: | .74 gm |
| Total fats: | .55 gm |
| Saturated fats: | - gm |
| Unsaturated fats: | - gm |
| Cholesterol: | 0 mg |
1. 1 cup, 148 grams
Vitamin Content
| 1 | USRDA | |
| Vitamin A: | 1668 | 5000 IU |
| Thiamine: | .077 | 1.7 mg |
| Vitamin B-2: | .08 | 1.7 mg |
| Vitamin B-6: | .443 | 2.0 mg |
| Vitamin B-12: | 0 | 6 mcg |
| Biotin: | - | 300 mcg |
| Niacin: | 1.01 | 20 mg |
| Pantothenic Acid: | .385 | 10 mg |
| Folic acid: | 32.6 | 400 mcg |
| Vitamin C: | 27.2 | 60 mg |
| Vitamin E: | - | 30 IU |
1. 1 cup, 148 grams
Mineral Content
| 1 | USRDA | |
| Calcium: | 4 | 1000 mg |
| Copper: | .12 | 2 mg |
| Iron: | .89 | 18 mg |
| Magnesium: | 55 | 400 mg |
| Manganese: | - | n/a mg |
| Phosphorus: | 50 | 1000 mg |
| Potassium: | 739 | n/a mg |
| Selenium: | - | n/a mcg |
| Sodium: | 6 | n/a mg |
| Zinc: | .21 | 15 mg |
1. 1 cup, 148 grams
Amino Acid Content
| 1 | |
| Tryptophan: | .022 gm |
| Threonine: | .05 gm |
| Isoleucine: | .053 gm |
| Leucine: | .087 gm |
| Lysine: | .089 gm |
| Methionine: | .025 gm |
| Cysteine: | .03 gm |
| Phenylalanine: | .065 gm |
| Tyrosine: | .047 gm |
| Valine: | .068 gm |
| Arginine: | .16 gm |
| Histidine: | .095 gm |
| Alanine: | .075 gm |
| Aspartic acid: | .16 gm |
| Glutamic acid: | .172 gm |
| Glycine: | .067 gm |
| Proline: | .074 gm |
| Serine: | .061 gm |
1. 1 cup, 148 grams
References
Kirschmann, John D. Nutrition Almanac: Nutrition Search. McGraw-Hill: New York. 1984.
Produce Availability & Merchandising Guide. The Packer. 1989.
U.S. Department of Agriculture. Composition of Foods: Fruits and Fruit Juices-Raw-Processed-Prepared. Washington D.C. 1982.
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