Plantains are a herbaceous plant of the genus Musa. They grow best in areas with consistently warm temperatures and protection from strong winds. They are a staple food in tropical regions of the world, and are treated in the same way as potatoes. Plantains are neutral in flavor and texture, so they are boiled or fried, and are high in starch and low in sugar. They are a type that must be cooked before serving because they are unsuitable raw. They are used in many dishes like potatoes and are very popular in West Africa and the Caribbean. They are usually boiled, fried, or baked.
Plantains are referred to as pasta and potatoes in the Caribbean. Sold as a fresh product in supermarkets, they are usually green bananas, but ripe plantains can also be black. These banana vegetables can be eaten and have a different flavor at each stage of development. The interior color of the fruit will remain creamy, yellowish, or slightly pink. When the skin is green to yellow, the flesh tastes bland and its texture is starchy. As it turns brown or black, it has a sweeter taste and more of a banana flavor, but still holds its shape firmly when cooked.
The plantain fruit has an average moisture content of about 65%, is used as a vegetable, is longer than a classic banana, and has a thicker skin and rougher surface. There is no formal botanical distinction between a banana and a plantain, and the use of either term is based solely on how the fruit is consumed.
Nutritional values for a 179 g plantain banana:
Calories 220
Fat 0.5 g
Carbohydrates 57 g
Protein 2 g
Sodium 5 mg
Potassium 890 mg
Manganese 6%
Selenium 4%
Magnesium 15%
Pantothenic acid 4%
Vit. A 40%
Vit. B2 6%
Vit. B6 25%
Niacin 6%
Iron 6%
Vit.C 50%
