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Fruits

Plantains (Overripe) Nutrition Facts

Plantains (Overripe) are a fruit whose variety, ripeness, edible portion, and preparation state affect its composition. They provide potassium, magnesium, and vitamin C.

Calories130

Protein1.2 g

Carbs29.2 g

Fat1 g

ProteinCarbsFat

Nutrition for 100 g

Calories130 kcal

Protein1.2 g

Total Fat1 g

Carbohydrates29.2 g

Fiber1.8 g

Sodium0 mg

Total Sugars19.16633 g

Source: USDA FoodData Central, record 2710843

Nutrients

Full nutrient profile

Proximates

Water67.71 g

Nitrogen0.1867 g

Protein1.166875 g

Total lipid (fat)0.99 g

Ash0.9417 g

Carbohydrates

Carbohydrate, by difference29.191425 g

Fiber, total dietary1.792 g

Sugars, Total19.16633 g

Sucrose0 g

Glucose9.548 g

Fructose9.565 g

Lactose0 g

Maltose0.05333 g

Starch7.438 g

Resistant starch7 g

Minerals

Calcium, Ca3.9 mg

Iron, Fe0.3148 mg

Magnesium, Mg31.73 mg

Phosphorus, P28.92 mg

Potassium, K408.2 mg

Sodium, Na0 mg

Zinc, Zn0.1492 mg

Copper, Cu0.1028 mg

Manganese, Mn0.2111 mg

Vitamins and other components

Vitamin C, total ascorbic acid19.08 mg

Riboflavin0.1017 mg

Vitamin B-60.1958 mg

Interesting fact

A Third of It Gone

By the third ripening stage, resistant starch in plantain flour had fallen by roughly 33.9 percent from its stage-one level, as enzymes broke the starch down during ripening.

Source: NIH PubMed Central

Practical guidance

How to choose and store Plantains (Overripe)

How to choose

Choose firm, unbruised produce with no soft spots or damage. If buying pre-cut or bagged, pick only packs kept refrigerated or on ice.

Storage

Refrigerate perishable produce at 40°F (4°C) or below, and refrigerate anything pre-cut or packaged. Wash under running water just before eating.

100 g

P 0.7gC 17.4gF 0.7g

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