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Cooking banana

Cooking banana
Plantains.jpg
Cooking bananas for sale
Genus Musa
Species Musa × paradisiaca
Hybrid parentage M. acuminata × M. balbisiana
Cultivar group Cultivars from a number of groups, including the AAA Group, the AAB Group and the ABB Group
Origin Primary: Southeast Asia, South Asia; secondary: West Africa
Plantains, raw
"Musa × paradisiaca" (Daily Value)
Nutritional value per 100 g (3.5 oz)
Energy 510 kJ (120 kcal)
31.89 g
Sugars 15 g
Dietary fiber 2.3 g
0.37 g
1.3 g
Vitamins
Vitamin A equiv.
(7%)
56 μg
(4%)
457 μg
Thiamine (B1)
(5%)
0.052 mg
Riboflavin (B2)
(5%)
0.054 mg
Niacin (B3)
(5%)
0.686 mg
Pantothenic acid (B5)
(5%)
0.26 mg
Vitamin B6
(23%)
0.299 mg
Folate (B9)
(6%)
22 μg
Choline
(3%)
13.5 mg
Vitamin C
(22%)
18.4 mg
Vitamin E
(1%)
0.14 mg
Vitamin K
(1%)
0.7 μg
Minerals
Calcium
(0%)
3 mg
Iron
(5%)
0.6 mg
Magnesium
(10%)
37 mg
Phosphorus
(5%)
34 mg
Potassium
(11%)
499 mg
Sodium
(0%)
4 mg
Zinc
(1%)
0.14 mg
Other constituents
Water 65.3 g

Percentages are roughly approximated using US recommendations for adults.
Source: USDA Nutrient Database

Cooking bananas are banana cultivars in the genus Musa whose fruits are generally used in cooking. Plantains may be eaten while ripe or unripe and starchy. They are also referred to as plantains (/ˈplæntn/,US /plænˈtn/,UK /ˈplɑːntn/) or green bananas.

The term "plantain" is loosely applied to any banana cultivar that is eaten when cooked. However, there is no formal botanical distinction between bananas and plantains. Cooking is also a matter of custom, rather than necessity. Ripe plantains can be eaten raw, since the starches are converted to sugars as they ripen. In some countries, there may be a clear distinction between plantains and bananas, but in other countries, where many more cultivars are consumed, the distinction is not made in the common names used. In more formal usage, the term "plantain" is used only for "true" plantains, while other starchy cultivars also used for cooking are called "cooking bananas".


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