Plantain, unripe, 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 |
---|---|---|---|
59000 | Water | ||
30300 | Carbohydrate | ||
6200 | Fiber, total dietary | ||
1800 | Protein | ||
1600 | ASH, TOTAL | ||
1100 | Total lipid (fat) | ||
671 | Potassium, K | ||
510 | 👎 | Fatty acids, total polyunsaturated | |
350 | FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6) | ||
270 | Fatty acids, total saturated | ||
160 | FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3) | ||
151 | Energy | ||
80 | Fatty acids, total monounsaturated | ||
36 | Magnesium, Mg | ||
32 | Sodium, Na | ||
25 | Phosphorus, P | ||
17 | Vitamin C | ||
12 | Tryptophan | ||
8 | Calcium, Ca | ||
1.46 | Carotene, beta | ||
1.21 | Significant | Carotene, alpha | |
0.8 | Niacin | ||
0.6 | Niacin | ||
0.5 | Iron, Fe | ||
0.4 | Zinc, Zn | ||
0.243 | 👎 | Vitamin A, IU | |
0.17 | Copper, Cu | ||
0.16 | Pyridoxine (Vitamin B6 | ||
0.08 | Vitamin E (alpha-tocopherol) | ||
0.05 | 👎 | Riboflavin | |
0.04 | Thiamin | ||
0.012 | 👎 | Folic acid |