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| Quantity | Price | Save |
|---|---|---|
| XXXXX | XXXXX | 0.00% |
| XXXXX | XXXXX | 5.00% |
| XXXXX | XXXXX | 8.50% |
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$0.00/Gm
| Main Producing Countries |
Cameroon, Ghana, India, Indonesia, Nigeria and Phillipines
|
|---|
Plantain is a versatile and widely cultivated crop that has been an essential part of various cuisines and cultures for centuries. Belonging to the banana family (Musaceae), plantains are known for their elongated shape, firm texture, and starchy composition. In this article, we will explore the diverse applications and characteristics of plantains, including their flavor, texture, color, nutritional value, moisture and binding properties, aromatics, balance and contrast, cultural and regional significance, and any special dietary considerations.Plantains are primarily grown in tropical and subtropical regions, with major producers including countries in Africa, Latin America, the Caribbean, and Southeast Asia. Leading producers such as Nigeria, Ghana, Colombia, and Ecuador cultivate plantains in warm, humid climates where they thrive year-round. Unlike bananas, which are commonly consumed raw, plantains are typically cooked before eating, making them a staple ingredient in many savory and sweet dishes.Plantains grow in clusters on tall herbaceous plants, reaching maturity in about 10 to 12 months. They are harvested at different stages of ripeness, depending on their intended use. Green plantains are firm and starchy, ideal for frying, boiling, or making chips, while yellow or ripe plantains develop a softer texture and a naturally sweet flavor, perfect for baking, grilling, or caramelizing. The harvesting process involves manually cutting the bunches from the plant and carefully handling them to prevent damage.With their adaptability, nutritional value, and cultural significance, plantains continue to be a vital food source in many parts of the world, offering diverse culinary possibilities and sustainable agricultural benefits.
Note: Information contained herein is believed to be accurate and is offered in good faith for the benefit of the customer: Green Jeeva, LLC., however does not assume any liability or risk involved in the use of its products since the conditions of use are beyond our control. Nothing contained herein shall constitute an express or implied guarantee or warranty with respect to Green Jeeva, LLC’s or their use.
Serving Size: 100g
| Amount/serving | % Daily Value* | |
| Total Fat 0.9g | 0.00% | |
|---|---|---|
| Saturated Fat 0g | 0.00% | |
| Trans Fat 0g | % | |
| Cholesterol 0mg | 0.00% | |
| Sodium 12mg | 0.50% | |
| Total Carbohydrate 92.7g | 30.67% | |
| Dietary Fiber 5.1g | 18.21% | |
| Total Sugars 17.5g | % | |
| Includes 0g Added Sugars | 0.00% | |
| Protein 4.1g | 8.00% | |
| Vitamin D 0mcg | 0.00% | |
|---|---|---|
| Calcium 11.2mg | 0.85% | |
| Iron 1.5mg | 5.56% | |
| Potassium 1461mg | 31.09% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
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| Items | Specification | Test Methods |
|---|---|---|
| Physical Analysis | ||
| Description | Powder | Organoleptic |
| Color | Brownish green | Organoleptic |
| Odor | Characteristic | Organoleptic |
| Taste | Saline, slightly bitter and acrid | Organoleptic |
| Microbiology Test | ||
| Total Plate count | NMT 10,000,000 cfu/g | USP<2021> |
| Yeast & Mold | NMT 20,000 cfu/g | USP<2021> |
| E. coli | NMT 10 cfu/g | USP<2022> |
| Salmonella | Negative | USP<2022> |
| Coliforms | NMT 1000 cfu/g | USP<2021> |
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