Plantain (true)

Plantain (true) refers to a variety of banana that is typically cooked before eating due to its starchy nature. Unlike the sweet, dessert bananas that many are familiar with, plantains are more similar to a vegetable than a fruit and are a staple food in many tropical regions.

Description

Plantains are larger and tougher than dessert bananas, with much thicker skin. They may be green, yellow or very dark brown, depending on their level of ripeness. Green plantains are very hard and starchy, similar to a potato. Yellow plantains are slightly sweeter, and dark brown plantains have a sweeter, softer flesh that is easier to eat.

Cultivation

Plantains grow in tropical regions around the world, including Central America, the Caribbean, Africa, and parts of Asia. They are a staple food in many of these areas, often used in the same way as potatoes in Western cuisine. Plantains are typically grown from suckers, small plants that grow from the base of a mature plantain plant.

Uses

Plantains are incredibly versatile and can be used in a variety of dishes. Green plantains can be boiled, fried, or baked and are often used in savory dishes. Yellow and brown plantains are sweeter and can be used in both sweet and savory dishes. They can be fried to make plantain chips, mashed to make mofongo, or baked into sweet plantain bread.

Nutritional Value

Plantains are a good source of vitamin C, vitamin A, and potassium. They also provide dietary fiber and are low in fat. However, the nutritional value can change depending on how the plantain is cooked. For example, frying a plantain can significantly increase its fat and calorie content.

See Also

• Banana
• Tropical agriculture
• Staple food