Fried Plantain/Dodo Nutrition Facts

Description: Plantain, ripe, fried in palm oil

Local Names: Dodo (Yoruba)

Scientific Name:

Category: Starchy Roots And Tubers

Calories in Fried Plantain/Dodo

The calories in 100 grams of Fried Plantain/Dodo is 292.4 calories (kcal).

Quick Fried Plantain/Dodo  Nutritional Value

Here is a quick overview of Fried Plantain/Dodo nutrition information:

Quantity

100g

Calories

292.4 kcl

Fat

9.2g

Protein

1.5g

Carb

48g

Detailed Fried Plantain/Dodo  Nutrition Data

Here is the detailed data on Fried Plantain/Dodo  nutrition info:

Fried Plantain/Dodo Macronutrients data

Weight 

100g

Energy

1228.3 Kj

Calories

292.4 kcl

Fat

9.2g

Protein

1.5g

Carb

48g

Fiber

5.8g

Water

35g

Fried Plantain/Dodo Minerals Data

Weight 

100g

Calcium

6mg

Iron (Fe)

0.8mg

Magnesium

mg

Phosphorus (P)

66mg

Potassium (k)

610mg

Sodium (Na)

3mg

Zinc (Zn)

mg

Copper (Cu)

mg

Manganese

0.28mg

Fried Plantain/Dodo Vitamins Data

Weight 

100g

Vitamin A, RAE

μg

Retinol

mg

Carotene, beta

120μg

Vitamin D

μg

Thiamin, B1

0.11mg

Riboflavin, B2

0.02mg

Niacin, B3 

0.6mg

0.29mg

Folate, B9 (μg)

37μg

Vitamin B12 (μg)

μg

Vitamin C (mg)

12mg

other Fried Plantain/Dodo Micronutrients

Weight 

100g

Ash

1.26g

Alcohol

-

Caffeine

-

Theobromine

-

Summary of Fried Plantain/Dodo , Dodo (Yoruba) Nutrition Info

Serving size of 100 grams of Fried Plantain/Dodo , Dodo (Yoruba) contains 292.4 calories, 1.5g of Protein, 9.2g of Fat, and 48g of Carbs.

Fried Plantain/Dodo Nutrition facts Summary 

Description: 

Plantain, ripe, fried in palm oil

Local Names:

Dodo (Yoruba)

Scientific Name: 

Category: 

Starchy Roots And Tubers

Serving Size:

100 grams

Calories: 

292.4 Kcal/100g

Nutrients

- Energy: 1228.3Kj
- Calories: 292.4Kcal
- Fat: 9.2g
- Protein: 1.5g
- Carb: 48g
- Fiber: 5.8g
- Water:35g
- Calcium: 6mg
- Iron: 0.8mg
- Magnesium: mg
- Phosphorus: 66mg
- Potassium: 610mg
- Sodium: 3mg
- Zinc: mg
- Copper: mg
- Manganese: 0.28mg
- Vitamin A, RAE: μg
- Retinol:μg
- Carotene, beta:120μg
- Vitamin D: μg
- Thiamin, B1: 0.11mg
- Riboflavin, B2: 0.02mg
- Niacin, B3: 0.6mg
- Vitamin B6: 0.29mg
- Folate, B9: 37μg
- Vitamin B12: μg
- Vitamin C: 12mg
- Ash: 1.26g

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., https://fdc.nal.usda.gov/