Plantains, yellow, baked

Plant foods · Fruits · All fruits

g
Macronutrients 39 / 100 How is this scored?

Composition

Energy

Protein 1.5 g · 6 kcal/100g
Fat 0.2 g · 1 kcal/100g
Carbs 41.4 g · 165 kcal/100g
Fiber 2.2 g
Water 56 g
Total energy 155 kcal

Energy is predominantly from carbs (96%); EFSA recommends 45–60% for a balanced diet

Fat quality 100 / 100 How is this scored?
Total fat
0.2g
Saturated
0.0g
Monounsat.
0.0g
Polyunsat.
0.0g
Omega-3
0.00g
Omega-6
0.00g

Saturated fat is 0.0% of energy, within the WHO limit of 10%.

Protein quality 71 / 100 How is this scored?
Histidine 100%
Isoleucine 92%
Leucine 94%
Lysine 100%
Methionine + Cysteine 93%
Phenylalanine + Tyrosine 100%
Threonine 100%
Tryptophan 100%
Valine 71%

Limiting amino acid is Valine (71% of FAO reference). Combining with complementary protein sources raises the overall score.

Micronutrients 39 / 100 How is this scored?

Vitamins

Vitamin A 45 µg
Vitamin C 16.4 mg
Vitamin D 0.0 µg
Vitamin E 0.0 mg
Vitamin K 13 µg
Thiamin (B1) 0.09 mg
Riboflavin (B2) 0.13 mg
Niacin (B3) 0.7 mg
Pantothenic (B5) 0.5 mg
Vitamin B6 0.21 mg
Folate (B9) 53 µg
Vitamin B12 0.00 µg

Minerals

Calcium 3 mg
Iron 0.3 mg
Magnesium 41 mg
Phosphorus 37 mg
Potassium 477 mg
Sodium 2 mg
Zinc 0.2 mg
Copper 0.04 mg
Manganese 0.17 mg
Selenium 0.0 µg

Notable source of Folate (B9) (26% of EU NRV per 100 g). Score averages coverage across 21 tracked nutrients.