Unripe Plantain (Raw) Nutrition Facts

Description: Plantain,unripe,peeled,raw

Local Names:

Scientific Name:

Category: Starchy Roots And Tubers

Calories in Unripe Plantain (Raw)

The calories in 100 grams of Unripe Plantain (Raw) is 202.258 calories (kcal).

Quick Unripe Plantain (Raw)  Nutritional Value

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

Detailed Unripe Plantain (Raw)  Nutrition Data

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

Unripe Plantain (Raw) Macronutrients data

Unripe Plantain (Raw) Minerals Data

Unripe Plantain (Raw) Vitamins Data

other Unripe Plantain (Raw) Micronutrients

Summary of Unripe Plantain (Raw) ,  Nutrition Info

Serving size of 100 grams of Unripe Plantain (Raw) , contains 202.258 calories, 3.383g of Protein, 0.205g of Fat, and 46.52g of Carbs.

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 Unpublished data, Human Nutrition Unit, Department of Biochemistry, University of Calabar, Nigeria.2).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 Unpublished data, Human Nutrition Unit, Department of Biochemistry, University of Calabar, Nigeria.3) Enzymatic Reduction of Anti-nutritional Factors in Fermenting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 Unpublished data, Human Nutrition Unit, Department of Biochemistry, University of Calabar, Nigeria.3, Pages 84–90 p., Egbebi, A. O., Bademosi, T. A. (Onyenweaku, E. O.,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 Unpublished data, Human Nutrition Unit, Department of Biochemistry, University of Calabar, Nigeria.2).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., Eleazu C.O, Okafor P.N and Ahamefuna Ikpeama. Total antioxidant capacity, nutritional composition and inhibitory activity of unripe plantain (Musa paradisiacae) on oxidative stress in alloxan induced diabetic rabbits. Pakistan Journal of Nutrition 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; 9 (11):1052-1057., https://fdc.nal.usda.gov/