Plantains are typically eaten cooked and are usually large, angular and
starchy, in contrast to dessert bananas, which are typically eaten raw
and are usually smaller, more rounded and sugary.
see: http://en.wikipedia.org/wiki/Plantain_%28cooking%29
Plantain (/ˈplæntɨn/;[1][2] also US /ˈplɑːntɨn/[1] or UK /plænˈteɪn/)[3][4] is one of the common names for herbaceous plants of the genus Musa and their fruits, the other being "banana".
Plantains are a major food staple in East Africa, West and Central Africa (Cameroon), Central America, the Caribbean Islands and northern, coastal parts of South America (Colombia, Venezuela, etc.). Their attractiveness as food is that they fruit all year round, making them a reliable all-season staple food.
Plantains contain more starch and less sugar than dessert bananas and are therefore cooked or otherwise processed before being eaten. They are always cooked or fried when eaten green. At this stage, the pulp is hard and the peel often so stiff, it has to be cut with a knife to be removed. Mature plantains can be peeled like typical dessert bananas, the pulp is softer than in immature, green fruit and some of the starch has been converted to sugar. They can be eaten raw, but are not as tasty as dessert bananas, so are usually cooked. When mature, yellow plantain are fried, they tend to caramelize - turning a golden brown colour. They can also be baked or grilled over charcoal - both peeled or still in the peel.
An average plantain has about 220 calories and is a good source of potassium and dietary fiber.[8]
Plantains are a staple food in the tropical regions of the world, the tenth most important staple that feeds the world. Plantains are treated in much the same way as potatoes and with a similar neutral flavour and texture when the unripe fruit is cooked by steaming, boiling or frying.
Plantains fruit all year round, which makes the crop a reliable all-season staple food, particularly in developing countries with inadequate food storage, preservation and transportation technologies. In Africa, plantains and bananas provide more than 25 percent of the carbohydrate requirements for over 70 million people.[9]
Plantains can be used for cooking at any stage of ripeness, and very ripe plantain can be eaten raw. As the plantain ripens, it becomes sweeter and its color changes from green to yellow to black, just like bananas. Green plantains are firm and starchy, and resemble potatoes in flavor. Yellow plantains are softer and starchy, but sweet. Extremely ripe plantains have softer, deep yellow pulp that is much sweeter than the earlier stages of ripeness.
Plantains in the yellow to black stages can be used in sweet dishes. Steam-cooked plantains are considered a nutritious food for infants and the elderly. A ripe plantain is used as food for infants at weaning; it is mashed with a pinch of salt and is believed to be more easily digestible than ripe banana.[citation needed]
see: http://en.wikipedia.org/wiki/Plantain_%28cooking%29
Plantain (/ˈplæntɨn/;[1][2] also US /ˈplɑːntɨn/[1] or UK /plænˈteɪn/)[3][4] is one of the common names for herbaceous plants of the genus Musa and their fruits, the other being "banana".
Plantains are a major food staple in East Africa, West and Central Africa (Cameroon), Central America, the Caribbean Islands and northern, coastal parts of South America (Colombia, Venezuela, etc.). Their attractiveness as food is that they fruit all year round, making them a reliable all-season staple food.
Plantains contain more starch and less sugar than dessert bananas and are therefore cooked or otherwise processed before being eaten. They are always cooked or fried when eaten green. At this stage, the pulp is hard and the peel often so stiff, it has to be cut with a knife to be removed. Mature plantains can be peeled like typical dessert bananas, the pulp is softer than in immature, green fruit and some of the starch has been converted to sugar. They can be eaten raw, but are not as tasty as dessert bananas, so are usually cooked. When mature, yellow plantain are fried, they tend to caramelize - turning a golden brown colour. They can also be baked or grilled over charcoal - both peeled or still in the peel.
An average plantain has about 220 calories and is a good source of potassium and dietary fiber.[8]
Plantains are a staple food in the tropical regions of the world, the tenth most important staple that feeds the world. Plantains are treated in much the same way as potatoes and with a similar neutral flavour and texture when the unripe fruit is cooked by steaming, boiling or frying.
Plantains fruit all year round, which makes the crop a reliable all-season staple food, particularly in developing countries with inadequate food storage, preservation and transportation technologies. In Africa, plantains and bananas provide more than 25 percent of the carbohydrate requirements for over 70 million people.[9]
Plantains can be used for cooking at any stage of ripeness, and very ripe plantain can be eaten raw. As the plantain ripens, it becomes sweeter and its color changes from green to yellow to black, just like bananas. Green plantains are firm and starchy, and resemble potatoes in flavor. Yellow plantains are softer and starchy, but sweet. Extremely ripe plantains have softer, deep yellow pulp that is much sweeter than the earlier stages of ripeness.
Plantains in the yellow to black stages can be used in sweet dishes. Steam-cooked plantains are considered a nutritious food for infants and the elderly. A ripe plantain is used as food for infants at weaning; it is mashed with a pinch of salt and is believed to be more easily digestible than ripe banana.[citation needed]
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