French Plantain · Musa X paradisiaca
Plantains, yellow, fried, Latino restaurant
Nutrition facts per 100 g · edible portion
FruitsDietary labels are inferred automatically from Plantains, yellow, fried, Latino restaurant's food group, name and nutrient profile — a helpful guide, not a guarantee. Recipes and brands vary, so always read the label on packaged foods.
Fair nutrient density 20/100
How many beneficial nutrients Plantains, yellow, fried, Latino restaurant delivers for its calories — scored across 24 vitamins, minerals, protein and fiber, minus saturated fat and sodium. See the most nutrient-dense foods.
Caloric ratio
Where the calories in Plantains, yellow, fried, Latino restaurant come from — the split across carbs, fat & protein.
69% from carbs
-
Carbs 69%40.8 g per serving
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Fat 29%7.5 g per serving
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Protein 2%1.4 g per serving
What Plantains, yellow, fried, Latino restaurant is a good source of
Stand-out nutrients per 100 g, by share of your Daily Value. Bold figures are an excellent source (20%+ DV).
Full nutrition breakdown
- Beneficial
- Moderate
- Limit
- Neutral
Bars are shaded by how a high amount affects your diet — green for nutrients to seek out (fiber, protein, vitamins), red for those best kept low (saturated fat, sodium, cholesterol), neutral where it depends. Each bar shows the % of your Daily Value per serving.
| Carbohydrates | Amount | % DV |
|---|---|---|
| Total Carbohydrate | 40.8 g | |
| Dietary Fiber | 3.2 g | |
| Starch | 13.3 g | — |
| Total Sugars | 21.8 g | — |
| Sucrose | 11.9 g | — |
| Glucose | 5.0 g | — |
| Fructose | 4.9 g | — |
| Lactose | 0.0 g | — |
| Maltose | 0.0 g | — |
| Galactose | 0.0 g | — |
| Fats & Fatty Acids | Amount | % DV |
|---|---|---|
| Total Fat | 7.5 g | |
| Saturated Fat | 1.8 g | |
| Monounsaturated Fat | 2.3 g | — |
| Polyunsaturated Fat | 2.3 g | — |
| Trans Fat | 0.1 g | — |
| Omega-3 Fatty Acids | 219.0 mg | — |
| Omega-6 Fatty Acids | 2,017.0 mg | — |
| Caproic Acid | 0.0 mg | — |
| Caprylic Acid | 0.0 mg | — |
| Capric Acid | 11.0 mg | — |
| Lauric Acid | 5.0 mg | — |
| Myristic Acid | 47.0 mg | — |
| Palmitic Acid | 1,211.0 mg | — |
| Stearic Acid | 489.0 mg | — |
| Arachidic Acid | 18.0 mg | — |
| Behenic Acid | 10.0 mg | — |
| Palmitoleic Acid | 76.0 mg | — |
| Oleic Acid | 2,207.0 mg | — |
| Gadoleic Acid | 33.0 mg | — |
| Erucic Acid | 0.0 mg | — |
| Nervonic Acid | 2.0 mg | — |
| Linoleic Acid | 2,017.0 mg | — |
| alpha-Linolenic Acid (ALA) | 218.0 mg | — |
| gamma-Linolenic Acid | 1.0 mg | — |
| Arachidonic Acid | 5.0 mg | — |
| Eicosapentaenoic Acid (EPA) | 1.0 mg | — |
| Docosahexaenoic Acid (DHA) | 1.0 mg | — |
| Protein & Amino Acids | Amount | % DV |
|---|---|---|
| Protein | 1.4 g |
| Vitamins | Amount | % DV |
|---|---|---|
| Vitamin A (RAE) | 66.0 mcg | |
| Vitamin C | ~ | — |
| Vitamin D | ~ | — |
| Vitamin E | 1.1 mg | |
| Vitamin K | 31.8 mcg | |
| Thiamin (B1) | 0.1 mg | |
| Riboflavin (B2) | 0.0 mg | |
| Niacin (B3) | 0.8 mg | |
| Vitamin B6 | 0.3 mg | |
| Folate (B9) | ~ | — |
| Vitamin B12 | ~ | — |
| Pantothenic Acid (B5) | 0.6 mg |
| Minerals | Amount | % DV |
|---|---|---|
| Calcium | 6.0 mg | |
| Iron | 0.6 mg | |
| Magnesium | 45.0 mg | |
| Phosphorus | 43.0 mg | |
| Potassium | 507.0 mg | |
| Sodium | 6.0 mg | |
| Zinc | 0.2 mg | |
| Copper | 0.1 mg | |
| Manganese | 0.3 mg | |
| Selenium | 0.4 mcg |
| Sterols | Amount | % DV |
|---|---|---|
| Cholesterol | ~ | — |
| Phytosterols | ~ | — |
| Other | Amount | % DV |
|---|---|---|
| Alcohol | ~ | — |
| Caffeine | ~ | — |
| Theobromine | ~ | — |
| Ash | 1.3 g | — |
About Plantains, yellow, fried, Latino restaurant
The plantain (Musa species) is a large, starchy cousin of the dessert banana, grown throughout the tropics as a filling staple food. Longer, thicker-skinned, and far less sweet than the eating banana, it is treated more like a vegetable and is almost always cooked. Its flavor and texture change dramatically as it ripens, from firm, starchy, and potato-like when green to soft, sweet, and golden when the peel turns black.
Plantains are a good source of complex carbohydrates and energy, along with fiber, potassium, vitamin C, and vitamin A. Green plantains are sliced and fried into crisp tostones and chips or boiled, while ripe ones are fried into sweet, caramelized maduros, mashed, baked, or simmered in stews across Caribbean, Latin American, and African cooking. Choose plantains at the ripeness suited to your dish, and ripen green ones at room temperature, where they slowly sweeten and darken over days.
Source: USDA FoodData Central & FooDB. Values are per 100 g, edible portion.
Frequently asked questions
How many calories are in Plantains, yellow, fried, Latino restaurant?
There are 236 calories in 100 g of Plantains, yellow, fried, Latino restaurant, or about 399 calories in 1 cup (169 g).
How much protein is in Plantains, yellow, fried, Latino restaurant?
Plantains, yellow, fried, Latino restaurant contains 1.4 g of protein per 100 g.
How many carbs are in Plantains, yellow, fried, Latino restaurant?
Plantains, yellow, fried, Latino restaurant has 40.8 g of carbohydrates per 100 g.
How much fat is in Plantains, yellow, fried, Latino restaurant?
Plantains, yellow, fried, Latino restaurant provides 7.5 g of total fat per 100 g.
What is Plantains, yellow, fried, Latino restaurant a good source of?
Plantains, yellow, fried, Latino restaurant is an excellent source of Vitamin K (27% DV) and a good source of Vitamin B6, Copper, Pantothenic Acid (B5), Manganese, Dietary Fiber and Magnesium (per 100 g). Daily Values are based on a 2,000-calorie diet.
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