Plantain, ripe, orange flesh, boiled (as part of a recipe)
Not all nutrients have documented microbiome impacts. We work from what we have. Some nutrients may appear multiple times -- there may be multiple sources.
Items marked as significant are used to estimate the microbiome impact of the food.
| mg per 100 grams | Significant amount | Priority | Nutrient |
|---|---|---|---|
| 66700 | Water | ||
| 28900 | Carbohydrate | ||
| 2200 | Fiber, total dietary | ||
| 1100 | Protein | ||
| 800 | ASH, TOTAL | ||
| 475 | Potassium, K | ||
| 300 | Total lipid (fat) | ||
| 130 | Fatty acids, total saturated | ||
| 127 | Energy | ||
| 60 | Fatty acids, total polyunsaturated | ||
| 40 | FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6) | ||
| 36 | Phosphorus, P | ||
| 35 | Magnesium, Mg | ||
| 30 | Fatty acids, total monounsaturated | ||
| 20 | FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3) | ||
| 17 | Vitamin C | ||
| 14 | Tryptophan | ||
| 8 | Calcium, Ca | ||
| 4 | Sodium, Na | ||
| 1.2 | Iron, Fe | ||
| 0.978 | Carotene, beta | ||
| 0.8 | Niacin | ||
| 0.779 | Carotene, alpha | ||
| 0.6 | Niacin | ||
| 0.26 | Pyridoxine (Vitamin B6 | ||
| 0.163 | Vitamin A, IU | ||
| 0.13 | Vitamin E (alpha-tocopherol) | ||
| 0.13 | Zinc, Zn | ||
| 0.08 | Copper, Cu | ||
| 0.05 | Riboflavin | ||
| 0.04 | Thiamin | ||
| 0.016 | Folic acid |