United States Department of Agriculture
Agricultural Research Service

National Nutrient Database for Standard Reference Release 28
Basic Report:  09447, Plantains, yellow, fried, Latino restaurant
heading Nutrient Unit
Value per 100 g

cup 169 g
Proximates Water g 49.04 82.88
Proximates Energy kcal 236 399
Proximates Protein g 1.42 2.40
Proximates Total lipid (fat) g 7.51 12.69
Proximates Carbohydrate, by difference g 40.77 68.90
Proximates Fiber, total dietary g 3.2 5.4
Proximates Sugars, total g 21.76 36.77
Minerals Calcium, Ca mg 6 10
Minerals Iron, Fe mg 0.62 1.05
Minerals Magnesium, Mg mg 45 76
Minerals Phosphorus, P mg 43 73
Minerals Potassium, K mg 507 857
Minerals Sodium, Na mg 6 10
Minerals Zinc, Zn mg 0.24 0.41
Vitamins Thiamin mg 0.070 0.118
Vitamins Riboflavin mg 0.020 0.034
Vitamins Niacin mg 0.837 1.415
Vitamins Vitamin B-6 mg 0.290 0.490
Vitamins Vitamin A, RAE µg 66 112
Vitamins Vitamin A, IU IU 1318 2227
Vitamins Vitamin E (alpha-tocopherol) mg 1.10 1.86
Vitamins Vitamin K (phylloquinone) µg 31.8 53.7
Lipids Fatty acids, total saturated g 1.816 3.069
Lipids Fatty acids, total monounsaturated g 2.319 3.919
Lipids Fatty acids, total polyunsaturated g 2.275 3.845
Lipids Fatty acids, total trans g 0.111 0.188