Plantains and bananas appear similar, but are, in fact, quite distinct. Here is how to differentiate them.
For those unfamiliar with plantains, we have compiled essential information here. Additionally, if you are an established enthusiast of plantains, stay tuned for some novel recipe suggestions.
Experts surmise that plantains originated in Southeast Asia; however, many of the leading producers of this fruit today are located in Africa and South America, as reported by the Plantain Council, an organization that advocates for plantain growers, processors, and suppliers. Uganda, Ghana, Cameroon, Rwanda, Colombia, and several other nations are responsible for millions of metric tons of plantains produced each year.
Although plantains are a prevalent staple food across the globe, some individuals may still not be acquainted with them. They may resemble bananas, but several key characteristics distinguish them.
“Plantains and bananas look alike but are indeed quite different,” states women’s health dietitian and nutritionist Valerie Agyeman, RDN. Here’s how to differentiate them and the optimal methods for preparing plantains, according to Agyeman.
A plantain is a fruit that resembles a green banana. The primary difference between plantains and bananas? Plantains contain more starch and are typically not consumed raw, explains Agyeman. Conversely, bananas are sweeter and are generally eaten raw.
“Nutritionally, they’re comparable in calories and potassium, but plantains contain a bit more complex carbohydrates and fiber,” Agyeman adds.
For comparison, a 100-gram banana comprises approximately 98 calories, 23 grams of carbohydrates, 1.7 grams of fiber, and 326 milligrams of potassium, according to the U. S. Department of Agriculture’s Food Database. In contrast, a 100-gram plantain contains 136 calories, 31 grams of carbohydrates, 2.1 grams of fiber, and 396 milligrams of potassium.
In case you missed it: You won’t believe the nutrients contained in this fruit. It’s bananas!
Can you consume raw plantains?
Technically, raw plantains can be eaten, but they will be bitter and starchy, resulting in a taste that may not be enjoyable, alongside potential digestive discomfort. Experts recommend cooking plantains prior to consumption.
Although plantains are botanically classified as fruits, they are often eaten more like vegetables — when unripe, they possess a neutral flavor and a texture similar to that of a potato, and are frequently steamed, boiled, or fried, as stated by the Plantain Council.
Seeking inspiration to diversify your meals? Here’s how Agyeman prefers to prepare her plantains.
“I genuinely enjoy them roasted and accompanied by nuts,” she mentions. “Often, I pair it with peanuts, cashews, or pistachios. It’s the ideal salty-sweet combination that always satisfies. “
