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
Vitamin B6	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 Unpublished data, Human Nutrition Unit, Department of Biochemistry, University of Calabar, Nigeria.2).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/