French Plantain
Plantains, raw
6.1%
122 kcal
122 kcal
Energy
0.5%
0.4 g
0.4 g
Fat
0.7%
0.1 g
0.1 g
Saturates
16.7%
15.0 g
15.0 g
Sugar
0.2%
0.0 g
0.0 g
Salt
94%
2%
4%
Caloric Ratio
Nutrition
| Calories % Daily Value | ||
|---|---|---|
| Total Calories | 122 (510 kJ) | |
| from Carbohydrate | 128 (534 kJ) | |
| from Fat | 3 (14 kJ) | |
| from Protein | 5 (22 kJ) | |
| from Alcohol | 0 (0 kJ) | |
| Carbohydrates % Daily Value | ||
|---|---|---|
| Total Carbohydrates | 31.9 g | |
| Dietary Fiber | 2.3 g | |
| Starch | ~ | |
| Sugars | 15.0 g | |
| Sucrose | ~ | |
| Glucose | ~ | |
| Fructose | ~ | |
| Lactose | ~ | |
| Maltose | ~ | |
| Galactose | ~ | |
| Fats & Fatty Acids % Daily Value | ||
|---|---|---|
| Total Fat | 0.4 g | |
| Saturated Fat | 0.1 g | |
| Butyric Acid | 0.0 mg | |
| Caproic Acid | 0.0 mg | |
| Caprylic Acid | 0.0 mg | |
| Capric Acid | 1.0 mg | |
| Lauric Acid | 2.0 mg | |
| Tridecylic Acid | ~ | |
| Myristic Acid | 2.0 mg | |
| Pentadecanoic Acid | ~ | |
| Palmitic Acid | 96.0 mg | |
| Margaric Acid | ~ | |
| Stearic Acid | 5.0 mg | |
| Arachidic Acid | ~ | |
| Behenic Acid | ~ | |
| Lignoceric Acid | ~ | |
| Monounsaturated Fat | 0.0 g | |
| Myristoleic Acid | ~ | |
| 15:1 | ~ | |
| Palmitoleic Acid | 9.0 mg | |
| 16:1 c | ~ | |
| 16:1 t | ~ | |
| 17:1 | ~ | |
| Oleic Acid | 21.0 mg | |
| 18:1 c | ~ | |
| 18:1 t | ~ | |
| Gadoleic Acid | 0.0 mg | |
| Erucic Acid | 0.0 mg | |
| 22:1 c | ~ | |
| 22:1 t | ~ | |
| Nervonic Acid | ~ | |
| Polyunsaturated Fat | 0.1 g | |
| Linoleic Acid | 43.0 mg | |
| 18:2 CLAs | ~ | |
| 18:2 n-6 c,c | ~ | |
| 18:2 t,t | ~ | |
| 18:2 i | ~ | |
| 18:2 t | ~ | |
| Linolenic Acid | 25.0 mg | |
| alpha-Linolenic Acid | ~ | |
| gamma-Linolenic acid | ~ | |
| Parinaric Acid | 0.0 mg | |
| Eicosadienoic Acid | ~ | |
| Eicosatrienoic Acid | ~ | |
| 20:3 n-3 | ~ | |
| Dihomo-gamma-linolenic acid | ~ | |
| Arachidonic Acid | 0.0 mg | |
| 20:4 n-6 | ~ | |
| Timnodonic Acid | 0.0 mg | |
| Clupanodonic Acid | 0.0 mg | |
| Docosahexaenoic Acid | 0.0 mg | |
| Trans Fat | 0.0 g | |
| Omega-3 Fatty Acids | 25.0 mg | |
| Omega-6 Fatty Acids | 43.0 mg | |
| Sterols % Daily Value | ||
|---|---|---|
| Cholesterol | 0.0 mg | |
| Phytosterols | ~ | |
| Campesterol | ~ | |
| Stigmasterol | ~ | |
| Beta-sitosterol | ~ | |
| Protein & Amino Acids % Daily Value | ||
|---|---|---|
| Protein | 1.3 g | |
| Essential Aminos | ||
| Histidine | 64.0 mg | |
| Isoleucine | 36.0 mg | |
| Leucine | 59.0 mg | |
| Lysine | 60.0 mg | |
| Methionine | 17.0 mg | |
| Phenylalanine | 44.0 mg | |
| Threonine | 34.0 mg | |
| Tryptophan | 15.0 mg | |
| Valine | 46.0 mg | |
| Non-essential Aminos | ||
| Alanine | 51.0 mg | |
| Arginine | 108.0 mg | |
| Aspartic Acid | 108.0 mg | |
| Cystine | 20.0 mg | |
| Glutamic Acid | 116.0 mg | |
| Glycine | 45.0 mg | |
| Proline | 50.0 mg | |
| Serine | 41.0 mg | |
| Tyrosine | 32.0 mg | |
| Other Nutrients % Daily Value | |
|---|---|
| Alcohol | 0.0 g |
| Water | 65.3 g |
| Ash | 1.2 g |
| Caffiene | 0.0 mg |
| Theobromine | 0.0 mg |
| Vitamins % Daily Value | ||
|---|---|---|
| Betaine | ~ | |
| Choline | 13.5 mg | |
| Vitamin A | 1,127 IU | |
| Vitamin B1 (thiamine) | 0.1 mg | |
| Vitamin B2 (riboflavin) | 0.1 mg | |
| Vitamin B3 (niacin) | 0.7 mg | |
| Vitamin B5 (pantothenic acid) | 0.3 mg | |
| Vitamin B6 (pyridoxine) | 0.3 mg | |
| Vitamin B9 (folate) | 22 mcg | |
| Vitamin B12 (cobalamin) | 0 mcg | |
| Vitamin C | 18.4 mg | |
| Vitamin D | 0 IU | |
| Vitamin E | 0 IU | |
| Vitamin K | 1 mcg | |
| Minerals % Daily Value | ||
|---|---|---|
| Calcium | 3.0 mg | |
| Copper | 0.1 mg | |
| Fluoride | ~ | |
| Iron | 0.6 mg | |
| Magnesium | 37.0 mg | |
| Manganese | ~ | |
| Phosphorus | 34.0 mg | |
| Potassium | 499.0 mg | |
| Sodium | 4.0 mg | |
| Zinc | 0.1 mg | |
About French Plantain
Musa × paradisiaca is the accepted name for the hybrid between Musa acuminata and Musa balbisiana. Most cultivated bananas and plantains are triploid cultivars either of this hybrid or of M. acuminata. Linnaeus originally used the name M. paradisiaca only for plantains or cooking bananas, but the modern usage includes hybrid cultivars used both for cooking and as dessert bananas.