Plantains
Plantains
Plantains (/plænˈteɪnz/, from the Spanish plátano) are a variety of banana that are typically cooked before eating. They are a staple food in many tropical regions of the world, including parts of Africa, the Caribbean, and Central America.
Etymology
The word "plantain" comes from the Latin planta, meaning "sole of the foot". This is likely a reference to the plant's broad, flat leaves. The Spanish word plátano is derived from the Latin platanus, which refers to the plane tree, whose leaves resemble those of the plantain plant.
Description
Plantains are larger and starchier than dessert bananas. They are usually harvested green and then ripen to a deep yellow. Unlike bananas, plantains are usually cooked before eating. They can be boiled, baked, or fried and are used in a variety of dishes.
Nutritional Value
Plantains are a good source of vitamin C, vitamin A, and potassium. They also provide dietary fiber and are low in fat.
Related Terms
- Banana: A related fruit that is typically eaten raw.
- Musa: The genus of flowering plants to which the plantain belongs.
- Starch: A type of carbohydrate found in plantains.
- Tostones: A dish made from twice-fried plantain slices, popular in many Latin American countries.
- Mofongo: A Puerto Rican dish made from fried plantains.
External links
- Medical encyclopedia article on Plantains
- Wikipedia's article - Plantains
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