Plantains are banana cultivars in the genus Musa whose fruits are generally used for cooking or can be eaten raw, either ripe or unripe. They’re generally starchy.
Let's then explore the world of plantain, either cooked, boiled, roasted, grilled, raw or fried...
* Plantains originated in India and today are harvested in tropical areas around the world, as far north as California while South Africa provides the southernmost agreeable climate.
* The plantain is a crop from the genus Musa. This is different from the soft and sweet banana (which is often called dessert banana). Dessert bananas are more common to import in countries in the European Union or the United States.
* The crop can be harvested year-round and a healthy and well maintained plant can produce fruit for nearly 50 years.
* It is believed that the plant was introduced to the west by Portuguese sailors in the 15th century and taken to the Americas by Spanish explorers in the 1560s.
* Plantains look identical to green bananas in appearance before maturing. When ripe, the outer skin is a dark brown or black. The plantain has a distinct different taste at each stage of development: similar to a potato or squash when green or yellow and more like a sweet potato or banana when brown or black.
* Fried plantains aren’t exactly a healthy choice if fried in an unhealthy oil or if you are trying to manage your weight. It’s better to think of plantains as a starchy vegetable or a substitute for potatoes. Their texture and mild flavor really shines when baked or grilled.
* Fried plantains are very high in fat. A 1 cup serving of fried plantains provides 14 grams of total fats, 4.4 grams of saturated fats, 5.1 grams of monounsaturated fats and 3.2 grams of polyunsaturated fats. Mono and polyunsaturated fats are "good" fats and may reduce the risk of heart disease.
* Fried plantains are an excellent source of vitamin A. Vitamin A is a fat-soluble vitamin necessary for proper vision, immune system function, red blood cell production and regulation of gene expression. A 1-cup serving of fried plantains has 1,407 International units of vitamin A. Men need 3,000 International units of vitamin A daily and women need 2,333 International units, as recommended by the National Academies' Institute of Medicine.
* Plantains are a major food staple in West and Central Africa, the Caribbean islands, Central America, and northern, coastal parts of South America.
* In Africa, plantains and bananas provide more than 25% of the carbohydrate requirements for over 70 million people.
* Plantains are sometimes dried and ground into flour. In southern India, dried plantain powder is mixed with a little bit of fennel seed powder and boiled in milk or water to make baby food.
* Plantains contain high levels of vitamin C, meaning that they help keep your immune system stimulated, producing white blood cells.
* Plantains contain high levels of dietary fiber, which can help optimize digestion, by stimulating peristaltic motion, improving the nutrient uptake efficiency and balancing the bacterial levels in the gut.
* In Africa, plantains and bananas provide more than 25% of the carbohydrate requirements for over 70 million people.
* Plantains are sometimes dried and ground into flour. In southern India, dried plantain powder is mixed with a little bit of fennel seed powder and boiled in milk or water to make baby food.
* Plantains are packed with potassium, which is known as a powerful vasodilator. Potassium can help in relaxing the tension in your blood vessels and arteries.
* Fried plantains are a good source of potassium. Potassium is a mineral essential for fluid balance and heart function. Potassium is also necessary for skeletal and smooth muscle contraction.
* Fried plantains are a very good source of magnesium. Your body needs magnesium for the function of enzymes involved in energy metabolism, as well as for cell membrane and chromosome structure.
* Another vitamin found in fried plantains is vitamin B-6. Vitamin B-6 is important for nervous system function, red blood cell synthesis, hormone function and nucleic acid synthesis.
* Plantains are a rich source of fiber, vitamins A, C, and B-6, and the minerals magnesium and potassium.
* Plantains are famed to be diuretic and can help prevent kidney and bladder problems.
* Plantains ease the discomfort associated with the menstrual period.
* They’re packed with magnesium, which is known to increase the release of tryptophan and serotonin in the body, which can help people relax and sleep.
* Plantains are high in iron, which is essential for the production of red blood cells.
* Plantains are packed with vitamin A, which has been directly linked to improved eye health in numerous studies. Vitamin A functions as an antioxidant in the body, working to reduce oxidative stress in the eyes.
* While the fruit grows sweeter as it ripens, plantains still possess a more bland and savory character than the saccharine traits of a banana.
* Many modern plantains are hybrids derived from the cross of two wild species, the Musa acuminata and Musa balbisiana.
* Fe’i bananas from the Pacific Islands are often eaten roasted or boiled, which is why they’re informally called “mountain plantains.”
Fe’i bananas
I just love Plantains, don't you also??
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