Ripe Plantain (Raw) Nutrition Facts

Description: Plantain, ripe, peeled, Raw

Local Names: Agade (Hausa), Abirika (Igbo), Ogede agbagba (Yoruba), Ukom (Ibibio)

Scientific Name: Musa Paradisiaca

Category: Starchy Roots And Tubers

Calories in Ripe Plantain (Raw)

The calories in 100 grams of Ripe Plantain (Raw) is 136.54 calories (kcal).

Quick Ripe Plantain (Raw)  Nutritional Value

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

Detailed Ripe Plantain (Raw)  Nutrition Data

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

Ripe Plantain (Raw) Macronutrients data

Ripe Plantain (Raw) Minerals Data

Ripe Plantain (Raw) Vitamins Data

other Ripe Plantain (Raw) Micronutrients

Summary of Ripe Plantain (Raw) , Agade (Hausa), Abirika (Igbo), Ogede agbagba (Yoruba), Ukom (Ibibio) Nutrition Info

Serving size of 100 grams of Ripe Plantain (Raw) , Agade (Hausa), Abirika (Igbo), Ogede agbagba (Yoruba), Ukom (Ibibio) contains 136.54 calories, 2.95g of Protein, 0.734g of Fat, and 28.882g 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 Unpublished data, Human Nutrition Unit, Department of Biochemistry, University of Calabar, Nigeria.2).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 Unpublished data, Human Nutrition Unit, Department of Biochemistry, University of Calabar, Nigeria.3) Enzymatic Reduction of Anti-nutritional Factors in Fermenting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 Unpublished data, Human Nutrition Unit, Department of Biochemistry, University of Calabar, Nigeria.3, Pages 84–90 p., Adepoju O.T., Sunday B.E.,Folaranmi O.A. Onyenweaku,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.2 Nutrient composition and contribution of Plantain(Musa paradisiacea) products to dietary diversity of Nigerian consumers. African Journal of Biotechnology Vol. 11(71) pp. Igwenyi I.O and Akubugwo E.I.(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.0) Analysis of four seeds used as soup thickeners in the South-eastern part of Nigeria. Proceedings of the International conference on Chemistry and Chemical Engineering, 426-430, 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.0.01 - Igwenyi I.O and Akubugwo E.I.(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.0) Analysis of four seeds used as soup thickeners in the South-eastern part of Nigeria. Proceedings of the International conference on Chemistry and Chemical Engineering, 426-430, 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.0.05, Adekalu, 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., Egbebi, A. O., Bademosi, T. 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 compositions of ripe and unripe banana and plantain. International Journal of Tropical Medicine and Public Health, 1 (1), 1-5., https://fdc.nal.usda.gov/