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Plantain — Ingredient · Foodgeist
Ingredient
Plantain
Plantains are very starchy, green, and not as sweet as bananas. The word plantain can describe a specific, weedy plant, but it's also used more loosely for any bananas or banana-type fruits that are cooked rather than eaten raw. Plantains are made into sweet drinks, chips, snacks
Cook with Plantain
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Plantains are very starchy, green, and not as sweet as bananas. The word plantain can describe a specific, weedy plant, but it's also used more loosely for any bananas or banana-type fruits that are cooked rather than eaten raw. Plantains are made into sweet drinks, chips, snacks, soups, dumplings, and many more dishes. Plantain comes from the Spanish plátano, "banana."
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What science says
nutrition finding
“The snack with the highest unripe plantain flour showed higher slowly digestible starch (11.6 and 13.4 g/100 g) than its counterpart with the highest chickpea flour level (6 g/100 g)”
snack with the highest unripe plantain flour→has→higher slowly digestible starch
“Roots, tubers, plantains and bananas are high in moisture, hence, poor in protein content and other nutrients and have a poor postharvest shelf life.”
roots, tubers, plantains and bananas→are poor in→protein content and other nutrients
“Roots, tubers, plantains and bananas are high in moisture, hence, poor in protein content and other nutrients and have a poor postharvest shelf life.”
roots, tubers, plantains and bananas→are high in→moisture
“Roots, tubers, plantains and bananas are high in moisture, hence, poor in protein content and other nutrients and have a poor postharvest shelf life.”
roots, tubers, plantains and bananas→have a poor→postharvest shelf life
“Generally, dried cooking bananas and plantain cultivars showed higher CIE L (60.96–84.86), lower a (0.39–9.01) and b (11.08–26.88) than fresh (undried) samples (CIE L = 62.22–70.32; a = 2.52–11.06; b = 24.5–30.02).”
plantain and cooking banana flour→showed→higher CIE L and lower a and b values