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 |
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 | |
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 Unpublished data, Human Nutrition Unit, Department of Biochemistry, University of Calabar, Nigeria.0 Effect of Processing Methods on Nutrient Retention and Contribution of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/
