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Plantains, green, fried

Food nutritional details

Carbohydrate Factor:   4

Fat Factor:   9

Protein Factor:   4

Nitrogen to Protein Conversion Factor:   6.25

Nutrient amounts per serving size:

Coefficient:
Nutrition Facts
  Nutrients Amount
Unit
% DV *
Energy, kilojoules kJ
Calories Cal
Protein g
Fat total g
- Saturated g
- Trans fat g
Carbs total g
- Sugars g
Dietary Fiber g
Magnesium, Mg mg
Iron, Fe mg
* Daily Value (DV) Percentage - recommended intakes of nutrients for adults and children four or more years of age
Graph of four nutrients

Nutritional percentage graph

Multi-units converter for converting measuring units of this product amounts or exchange numbers separately with unit to unit converters.

Complete nutrient break down detailed table for item:   09446 - Plantains, green, fried.

Nutrient name Amount
Unit
%DV *
Proximates
Ash g
Carbohydrate, by difference g
Energy, food calories Cal
Energy, kilojoules kJ
Fiber, dietary total g
Fructose (fruit sugar) g
Galactose (monosaccharide sugar) g
Glucose (known as dextrose or grape sugar) g
Lactose g
Maltose (also called malt sugar or maltobiose) g
Protein g
Starch (or amylum) g
Sucrose, Suc (saccharose) g
Sugars, total g
Total lipid (fat) g
Water g
Minerals
    Major Minerals
Calcium, Ca mg
Magnesium, Mg mg
Phosphorus, P mg
Potassium, K mg
Sodium, Na mg
    Trace Minerals
Copper, Cu mg
Iron, Fe mg
Manganese, Mn mg
Zinc, Zn mg
Vitamins
    Water Soluble Vitamins
Folate, found in food µg
Folate, total µg
Niacin, also called vitamin B3, nicotinic acid mg
Pantothenic acid, known as pantothenate or vitamin B5 mg
Riboflavin, also called vitamin B2 mg
Thiamine (vitamin B1) mg
Vitamin B6 mg
Vitamin C, total ascorbic acid mg
    Fat Soluble Vitamins
Carotene, alpha (α-carotene) µg
Carotene, beta (β-carotene) µg
Cryptoxanthin, beta (β-cryptoxanthin) µg
Vitamin A, IU IU
Vitamin A, RAE µg
Lipids (plus Faty Acids)
10:0 decanoic, capric fatty acid g
12:0 dodecanoic, lauric fatty acid g
14:0 tetradecanoic, myristic, common saturated fatty acid g
14:1 tetradecenoic, myristoleic omega-5 fatty acid g
15:0 pentadecanoic fatty acid g
15:1 pentadecenoic g
16:0 hexadecanoic, palmitic fatty acid g
16:1 cis g
16:1 trans g
16:1 undifferentiated, hexadecenoic, palmitoleic g
17:0 heptadecanoic, margaric fatty acid g
17:1 heptadecenoic g
18:0 octadecanoic, stearic fatty acid g
18:1 cis g
18:1 trans g
18:1 undifferentiated, octadecenoic, oleic g
18:2 conjugated linoleic acid (CLAs) g
18:2 trans not further defined g
18:2 undifferentiated, octadecadienoic, linoleic g
18:2 ω-6, n-6 cis, cis g
18:3 Omega−6 GLA (ω-6, n-6) cis, cis, cis gamma-linolenic acid g
18:3 undifferentiated, octadecatrienoic, linolenic g
18:3 ω-3, n-3 cis, cis, cis, alpha-linolenic acid (ALA) g
18:4 octadecatetraenoic, parinaric g
20:0 eicosanoic, arachidic fatty acid g
20:1 eicosenoic, gadoleic g
20:2 ω-6, n-6 cis, cis, eicosadienoic g
20:3 undifferentiated, eicosatrienoic g
20:3 ω-3, n-3 g
20:3 ω-6, n-6 g
20:4 undifferentiated, eicosatetraenoic, arachidonic g
20:5 Omega−3 EPA (ω-3, n-3) eicosapentaenoic acid, timnodonic g
22:0 docosanoic, behenic fatty acid g
22:1 cis g
22:1 trans g
22:1 undifferentiated, docosenoic, erucic g
22:4 g
22:5 ω-3, n-3 docosapentaenoic (DPA), clupanodonic g
22:6 Omega−3 DHA (ω-3, n-3) docosahexaenoic g
24:0 tetracosanoic, lignoceric fatty acid g
24:1 cis, cis-tetracosenoic, nervonic omega-9 fatty acid g
6:0 hexanoic, caproic fatty acid g
Fatty acids, total monounsaturated g
Fatty acids, total polyunsaturated (PUFAs) g
Fatty acids, total saturated g
Fatty acids, total trans g
Fatty acids, total trans-monoenoic g
Fatty acids, total trans-polyenoic g

⊕ - extra details about the nutrient.

* Daily Value (DV) - The daily value, is a guide for percentage of a nutrient, that is obtained from a serving of the food, most often based on a 2000 calorie diet. This information represents recommended dietary intakes of nutrients for adults and children from four (4) years and above and suggests the levels of intake of essential nutrients that sufficiently meet the nutritional requirements of healthy individuals. It is also referred to as RDI (Recommended Daily Intake) or nutritional RDA (Recommended Daily Allowance) or in some cases only as AI (Adequate Intake) average.

Footnotes
  • Fatty acid values reflect plantains fried in corn oil.
Factor Food Description
A1279 0900 FRUITS AND FRUIT JUICES (USDA SR)
B1439 PLANTAIN (MUSA)
C0230 FRUIT, PEEL REMOVED, CORE, PIT OR SEED PRESENT
E0152 DIVIDED INTO PIECES
F0014 FULLY HEAT-TREATED
G0025 COOKED WITH ADDED FAT OR OIL
H0221 FAT OR OIL ADDED
J0001 PRESERVATION METHOD NOT KNOWN
K0003 NO PACKING MEDIUM USED
M0001 CONTAINER OR WRAPPING NOT KNOWN
N0001 FOOD CONTACT SURFACE NOT KNOWN
P0024 HUMAN FOOD, NO AGE SPECIFICATION
Z0051 UNRIPE OR IMMATURE

Factors and foods descriptions to further assist with nutrition explanation. For more educational information on describing food contents visit langual.org by LanguaL which can provide extra information for nutritionists and food producers to create product labels.

Calories chart and nutrition facts knowledge label - information according the product's unit-quantity variations ...

Break down to a single nutrient element

The detailed table of nutrients composition above for Plantains, green, fried is broken down into macro-nutrients (dietary elements) and micro-nutrients, which are source of nourishment essential for human body growth and maintenance. All nutrient's and non-nutrients (e.i. fiber, water) values are measured in following units and their symbols:

  • grams - g
  • milligrams - mg
  • micrograms - µg or mcg or ug
  • International Unit - IU (volume or mass measurements for substance amounts)
  • kilocalorie or calorie - kcal or Cal (dietary or nutritionist's calorie or kilo-calorie, energy unit, in nutrition science this large Cal and kcal are equal in numbers or quantity sense)
  • kilojoules - kJ (energy from food intake)

See facts on nutritional information for different kinds of quality foods. Nutritionists can search among 8,500 different kinds of foods and study values of their specific nutrients with the choice of having the results listed either in ascending or descending order. Suitable for education in nutrition, culinary arts and healthy eating facts and habits.

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