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Plantain (produce) — Ingredient · Foodgeist
Ingredient
Plantain
Plantains are very starchy, green, and not as sweet as bananas. The word plantain can describe a specific, weedy plant, but it's also used more loosely for any bananas or banana-type fruits that are cooked rather than eaten raw. Plantains are made into sweet drinks, chips, snacks
produce
About
Plantains are very starchy, green, and not as sweet as bananas. The word plantain can describe a specific, weedy plant, but it's also used more loosely for any bananas or banana-type fruits that are cooked rather than eaten raw. Plantains are made into sweet drinks, chips, snacks, soups, dumplings, and many more dishes. Plantain comes from the Spanish plátano, "banana."
Aroma profile
Derived from this ingredient’s flavor compounds
bland
sweet×2
lemon
fruity
Taste profile
Derived from this ingredient's compounds · measured taste classes
Ranked across every axis at once: shared flavor chemistry, real-recipe co-use, novel-discovery, and nutrient synergy. Pairs agreeing on two or more axes lead.
Molecular affinity
Pairs well with — ingredients that share aroma compounds
“The snack with the highest unripe plantain flour showed higher slowly digestible starch (11.6 and 13.4 g/100 g) than its counterpart with the highest chickpea flour level (6 g/100 g)”
snack with the highest unripe plantain flour→has→higher slowly digestible starch
“Roots, tubers, plantains and bananas are high in moisture, hence, poor in protein content and other nutrients and have a poor postharvest shelf life.”
roots, tubers, plantains and bananas→are poor in→protein content and other nutrients
“Roots, tubers, plantains and bananas are high in moisture, hence, poor in protein content and other nutrients and have a poor postharvest shelf life.”
roots, tubers, plantains and bananas→are high in→moisture
“Roots, tubers, plantains and bananas are high in moisture, hence, poor in protein content and other nutrients and have a poor postharvest shelf life.”
roots, tubers, plantains and bananas→have a poor→postharvest shelf life