yellow Plantains

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Fruits and Fruit Juices Nutrition Data

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Fruit is typically defined as the fleshy portion of a tree or plant that is produced from the ovary after flowering. The fruit provides structure to hold the seeds. When we see the beautiful cherry tree blossom, we know the bright red fruit will soon be revealed.

Commonly, people consider this edible substance to be frut if it is juicy and sweet. Otherwise, it is considered to be vegetable. Our list of fruits and their associated food facts are derived from the United States Department of Agriculture which generally adheres to this common definition.

We can and should be familiar with our personal dietary needs. By permission, our site has developed a free dietary intake calculator (Dietary Reference Intake) based on recommendations established by the Insitute of Medicine. Coupled with our extensive list of foods, we can also become familiar with the nutrients provided by our favorite foods and make dietary choices based on facts.

Our favorite food categories are fruits, vegetables, herbs, nuts and seeds. The actual nutritive value of the natural foods depends on many variable factors. Soil condition which, admittedly, has been deteriorating over many generations, is a primary factor. Nevertheless, whole fruits and vegetables still provide the most natural, balanced source of life sustaining nutrition. Read our related topics on this site: FoodFactForm.com .

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Fruit Nutrition Facts

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yellow Plantains Food Facts

Plantains, yellow, fried, Latino restaurant food facts

USDA SR27 Database Food #09447 category fruits Food Products Common Name: platanos maduros
Measurement
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Amount: apple1 cup = 169 grams
of PLANTAINS,YEL,FRIED,LATINO RESTAURANT
Current Multiple = 1
09447
Multiply Current Measurement by:
1/2 1 2 3 4
Calories
nutrient-1
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
399 236
 
1671 989
 
Macronutrients
nutrient-2
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
68.9 40.77
 
12.69 7.51
 
2.4 1.42
 
5.4 3.2
 
82.88 49.04
 
2.13 1.26
 
Macronutrients are elements or substances that are essential in larger amounts to the growth and health of a living organism.
Close Notes
Vitamins
nutrient-3
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
112 66
 
2227 1318
 
0.49 0.29
 
1.86 1.1
 
0.118 0.07
 
0.034 0.02
 
1.415 0.837
 
1.014 0.6
 
53.7 31.8
 
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Vitamins are:
Minerals
nutrient-4
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
10 6
 
0.196 0.116
 
1.05 0.62
 
76 45
 
0.473 0.28
 
73 43
 
0.7 0.4
 
857 507
 
10 6
 
0.41 0.24
 
NS
 
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Minerals are:
Sugars
nutrient-5
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
36.77 21.76
 
22.43 13.27
 
20.16 11.93
 
8.4 4.97
 
8.21 4.86
 
0 0
 
0 0
 
0 0
 
Sugar
Fat
nutrient-7
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
12.69 7.51
 
Fat Calories = 114.1 kcals = 29% of total
3.845 2.275
 
3.919 2.319
 
3.069 1.816
 
0.188 0.111
 
0.749 g
nmb/Ω6   0.11:1
6.782 g
Ω6/Ω3   9.05:1
Fats and sterols.
Cartenoids
nutrient-13
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
Vitamin A - RAE
112 mcg
 
Vitamin A - IU
2227 mcg
 
984 582
 
688 407
 
Cartenoids are:
Footnotes:

This food, briefly described as PLANTAINS,YEL,FRIED,LATINO RESTAURANT, supplies an extra generous amount of the following vitamins, minerals and nutrients:
Energy This food has a high source of energy. The amount of energy is measured in joules or Calories (kilocals).


Total lipid (fat) This food has a higher than average amount of lipids (fat). Fat is required by the body, but some sources of fat are better than others. The fat types that are present in generous amounts (if any) are as follows: Fatty acids, total monounsaturated Fatty acids, total polyunsaturated Fatty acids, total trans-monoenoic Fatty acids, total trans-polyenoic 18:3 undifferentiated Ω3 18:3 n-3 c,c,c (ALA) Ω3 20:3 n-3 Ω3 22:6 n-3 (DHA) Ω3 20:5 n-3 (EPA) Ω3 22:5 n-3 (DPA) Ω3 18:2 undifferentiated Ω6 18:2 n-6 c,c Ω6 20:3 n-6 Ω6
Carbohydrate, by difference The RDA for carbohydrates is based on its role as the primary energy source for the brain. The AMDR is based on its role as a source of Calories (kcal) while maintaining body weight.
Total Sugars should not exceed 25% of calorie intake Starch Sucrose Glucose (dextrose) Fructose Magnesium, Mg, is a cofactor for enzyme systems. Potassium, K, maintains cell function. Potassium blunts the rise in blood pressure due to excess sodium intake and decrease recurrence of kidney stones Vitamin B-6 is a coenzyme to metabolize amino acids, glycogen and sphingoid bases. Vitamin E (alpha-tocopherol) is a chain-breaking antioxidant. Pantothenic acid is a coenzyme in fatty acid metabolism. Carotene, alpha Tocopherol, beta Tocopherol, gamma Tocopherol, delta Tocotrienol, alpha Menaquinone-4 Fatty acids, total trans Fatty acids, total saturated