Roasted Plantain/Boli Nutrition Facts

Description: Plantain, ripe, peeled, roasted

Local Names:

Scientific Name:

Category: Starchy Roots And Tubers

Calories in Roasted Plantain/Boli

The calories in 100 grams of Roasted Plantain/Boli is 204 calories (kcal).

Quick Roasted Plantain/Boli Nutritional Value

Here is a quick overview of Roasted Plantain/Boli nutrition information:

Quantity	100g
Calories	204 kcl
Fat	1g
Protein	3.3g
Carb	44.8g

Detailed Roasted Plantain/Boli Nutrition Data

Here is the detailed data on Roasted Plantain/Boli nutrition info:

Roasted Plantain/Boli Macronutrients data

Weight	100g
Energy	865.1 Kj
Calories	204 kcl
Fat	1g
Protein	3.3g
Carb	44.8g
Fiber	1.3g
Water	47.3g

Roasted Plantain/Boli Minerals Data

Weight	100g
Calcium	160mg
Iron (Fe)	3.48mg
Magnesium	350mg
Phosphorus (P)	217mg
Potassium (k)	270mg
Sodium (Na)	55.7mg
Zinc (Zn)	3.7mg
Copper (Cu)	1.6mg
Manganese	2.8mg

Roasted Plantain/Boli Vitamins Data

Weight	100g
Vitamin A, RAE	μg
Retinol	mg
Carotene, beta	μg
Vitamin D	μg
Thiamin, B1	mg
Riboflavin, B2	mg
Niacin, B3	mg
Vitamin B6	mg
Folate, B9 (μg)	μg
Vitamin B12 (μg)	μg
Vitamin C (mg)	mg

other Roasted Plantain/Boli Micronutrients

Weight	100g
Ash	2.4g
Alcohol	-
Caffeine	-
Theobromine	-

Summary of Roasted Plantain/Boli , Nutrition Info

Serving size of 100 grams of Roasted Plantain/Boli , contains 204 calories, 3.3g of Protein, 1g of Fat, and 44.8g of Carbs.

Roasted Plantain/Boli Nutrition facts Summary
Description:	Plantain, ripe, peeled, roasted
Local Names:
Scientific Name:
Category:	Starchy Roots And Tubers
Serving Size:	100 grams
Calories:	204 Kcal/100g
Nutrients	- Energy: 865.1Kj - Calories: 204Kcal - Fat: 1g - Protein: 3.3g - Carb: 44.8g - Fiber: 1.3g - Water:47.3g - Calcium: 160mg - Iron: 3.48mg - Magnesium: 350mg - Phosphorus: 217mg - Potassium: 270mg - Sodium: 55.7mg - Zinc: 3.7mg - Copper: 1.6mg - Manganese: 2.8mg - Vitamin A, RAE: μg - Retinol:μg - Carotene, beta:μg - Vitamin D: μg - Thiamin, B1: mg - Riboflavin, B2: mg - Niacin, B3: mg - Vitamin B6: mg - Folate, B9: μg - Vitamin B12: μg - Vitamin C: mg - Ash: 2.4g

Data sources include: Adepoju O.T. Adekola T.G., Mustapha S.O. And Ogunola S.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 Unpublished data, Human Nutrition Unit, Department of Biochemistry, University of Calabar, Nigeria.0 Effect of Processing Methods on Nutrient Retention and Contribution of Cassava(Manihot spp) To Nutrient Intake of Nigerian Consumers. African Journal of Food, Nutrition and Development Vol. 10 No 2, https://fdc.nal.usda.gov/