Plantain

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A large "cooking banana" that is flatter and longer than the common Cavendish banana. With a firm texture and a mild flavor, similar to a squash, the flesh of this banana contains less sugar but more starch than other varieties. Consequently, it is often served as a vegetable or potato and made into savory dishes. The plantain is frequently used in Mexican and Caribbean cooking and is generally fried, braised, mashed, sautéed, or stewed. The skin ranges in color from green prior to ripening to yellow and then black as it fully ripens. Bananas ripen naturally without being refrigerated, however by placing them in a refrigerator, the skin darkens quicker, but they are kept from becoming soft and mushy for a longer period of time.

USDA Nutrition Facts

Serving Size1 cup, mashed
Calories116
Protein0g
Total Fat0g
Total Carbohydrates31g
Dietary Fiber2g
Sugars14g
Potassium465mg
Sodium5mg
Cholesterol0mg
Serving Size1 cup, sliced
Calories122
Protein1g
Total Fat0g
Total Carbohydrates31g
Dietary Fiber2g
Sugars15g
Potassium499mg
Sodium4mg
Cholesterol0mg

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