Boiled Plantain (Ripe) Nutrition Facts

Description: Plantain, ripe, peeled, Boiled

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Scientific Name:

Category: Starchy Roots And Tubers

Calories in Boiled Plantain (Ripe)

The calories in 100 grams of Boiled Plantain (Ripe) is 81.4 calories (kcal).

Quick Boiled Plantain (Ripe)  Nutritional Value

Here is a quick overview of Boiled Plantain (Ripe) nutrition information:

Detailed Boiled Plantain (Ripe)  Nutrition Data

Here is the detailed data on Boiled Plantain (Ripe)  nutrition info:

Boiled Plantain (Ripe) Macronutrients data

Boiled Plantain (Ripe) Minerals Data

Boiled Plantain (Ripe) Vitamins Data

other Boiled Plantain (Ripe) Micronutrients

Summary of Boiled Plantain (Ripe) ,  Nutrition Info

Serving size of 100 grams of Boiled Plantain (Ripe) , contains 81.4 calories, 1.3g of Protein, 0.1g of Fat, and 18.4g of Carbs.

Data sources include: US Department of Agriculture, Agricultural Research Service, Nutrient Data Laboratory. USDA National Nutrient Database for Standard Reference (https://fdc.nal.usda.gov/), Oguntona, E. B., Akinyele, I. O., eds. (Ehigiator F. A. R., Oterai E. A. (Onyenweaku, E. O., Ene-Obong, H. N., Williams, I. O. (2016).Nutrient quality of Nigerian egg species, raw and boiled. Unpublished data, Human Nutrition Unit, Department of Biochemistry, University of Calabar, Nigeria.2). Chemical composition and amino acid profile of a Caridean prawn (Macrobrachium vollenhovenii) from Ovia River and tropical periwinkle (Tympanotonus fuscatus) from Benin River, Edo State, Nigeria. IJRRAS, 11 (1), 162-167.5). Nutrient composition of commonly eaten foods in Nigeria - Raw, processed and prepared. Ibadan, Nigeria: Food Basket Foundation Publication Series (ISBN 987-31106-3-2), Adeyemo S.M. and Onilude A.A.(Onyenweaku, E. O., Ene-Obong, H. N., Williams, I. O. (2016).Nutrient quality of Nigerian egg species, raw and boiled. Unpublished data, Human Nutrition Unit, Department of Biochemistry, University of Calabar, Nigeria.3) Enzymatic Reduction of Anti-nutritional Factors in Fermenting Soybeans by Lactobacillus plantarum Isolates from Fermenting Cereals. Nigerian Food Journal Volume 31, Issue 2, Onyenweaku, E. O., Ene-Obong, H. N., Williams, I. O. (2016).Nutrient quality of Nigerian egg species, raw and boiled. Unpublished data, Human Nutrition Unit, Department of Biochemistry, University of Calabar, Nigeria.3, Pages 84–90 p., Adepoju O.T. And Omatayo O.A. Onyenweaku, E. O., Ene-Obong, H. N., Williams, I. O. (2016).Nutrient quality of Nigerian egg species, raw and boiled. Unpublished data, Human Nutrition Unit, Department of Biochemistry, University of Calabar, Nigeria.4 Nutrient Composition and Potential Contribution of Winged Termites(Macrotermes bellicosus Smeathman) to Micronutrient Intake of Consumers in Nigeria. British Journal of Applied Science and Technology 4(7): 1149-1Adekalu, J. B., Ojuawo, R. O. and Adekalu, O. A. (Onyenweaku, E. O., Ene-Obong, H. N., Williams, I. O. (2016).Nutrient quality of Nigerian egg species, raw and boiled. Unpublished data, Human Nutrition Unit, Department of Biochemistry, University of Calabar, Nigeria.1) Proximate elemental analyses of banana (Musa sapientum) during ripening process. Nigerian Food Journal, 29:29-35., https://fdc.nal.usda.gov/