Unripe Plantain (Boiled) Nutrition Facts

Description: Plantain, green, boiled

Local Names: Ji oko esiriesi (Igbo)

Scientific Name:

Category: Starchy Roots And Tubers

Calories in Unripe Plantain (Boiled)

The calories in 100 grams of Unripe Plantain (Boiled) is 141.7 calories (kcal).

Quick Unripe Plantain (Boiled)  Nutritional Value

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

Quantity

100g

Calories

141.7 kcl

Fat

0.1g

Protein

1g

Carb

31g

Detailed Unripe Plantain (Boiled)  Nutrition Data

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

Unripe Plantain (Boiled) Macronutrients data

Weight 

100g

Energy

598.9 Kj

Calories

141.7 kcl

Fat

0.1g

Protein

1g

Carb

31g

Fiber

6.4g

Water

64g

Unripe Plantain (Boiled) Minerals Data

Weight 

100g

Calcium

9mg

Iron (Fe)

0.4mg

Magnesium

mg

Phosphorus (P)

34mg

Potassium (k)

330mg

Sodium (Na)

4mg

Zinc (Zn)

mg

Copper (Cu)

mg

Manganese

mg

Unripe Plantain (Boiled) Vitamins Data

Weight 

100g

Vitamin A, RAE

μg

Retinol

mg

Carotene, beta

60μg

Vitamin D

μg

Thiamin, B1

mg

Riboflavin, B2

0.01mg

Niacin, B3 

mg

mg

Folate, B9 (μg)

μg

Vitamin B12 (μg)

μg

Vitamin C (mg)

3mg

other Unripe Plantain (Boiled) Micronutrients

Weight 

100g

Ash

g

Alcohol

-

Caffeine

-

Theobromine

-

Summary of Unripe Plantain (Boiled) , Ji oko esiriesi (Igbo) Nutrition Info

Serving size of 100 grams of Unripe Plantain (Boiled) , Ji oko esiriesi (Igbo) contains 141.7 calories, 1g of Protein, 0.1g of Fat, and 31g of Carbs.

Unripe Plantain (Boiled) Nutrition facts Summary 

Description: 

Plantain, green, boiled

Local Names:

Ji oko esiriesi (Igbo)

Scientific Name: 

Category: 

Starchy Roots And Tubers

Serving Size:

100 grams

Calories: 

141.7 Kcal/100g

Nutrients

- Energy: 598.9Kj
- Calories: 141.7Kcal
- Fat: 0.1g
- Protein: 1g
- Carb: 31g
- Fiber: 6.4g
- Water:64g
- Calcium: 9mg
- Iron: 0.4mg
- Magnesium: mg
- Phosphorus: 34mg
- Potassium: 330mg
- Sodium: 4mg
- Zinc: mg
- Copper: mg
- Manganese: mg
- Vitamin A, RAE: μg
- Retinol:μg
- Carotene, beta:60μg
- Vitamin D: μg
- Thiamin, B1: mg
- Riboflavin, B2: 0.01mg
- Niacin, B3: mg
- Vitamin B6: mg
- Folate, B9: μg
- Vitamin B12: μg
- Vitamin C: 3mg
- Ash: g

Data sources include: 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 Unpublished data, Human Nutrition Unit, Department of Biochemistry, University of Calabar, Nigeria.2).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/