Nutritional value and chemical composition.
The table shows the content of nutrients (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams edible part.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Calorie value | 309 kCal | 1684 kCal | 18.3% | 5.9% | 545 g |
| Proteins | 1.5 g | 76 g | 2% | 0.6% | 5067 g |
| Fats | 11.81 g | 56 g | 21.1% | 6.8% | 474 g |
| Carbohydrates | 45.67 g | 219 g | 20.9% | 6.8% | 480 g |
| Alimentary fiber | 3.5 g | 20 g | 17.5% | 5.7% | 571 g |
| Water | 36.08 g | 2273 g | 1.6% | 0.5% | 6300 g |
| Ash | 1.44 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 60 μg | 900 μg | 6.7% | 2.2% | 1500 g |
| alpha Carotene | 332 μg | ~ | |||
| beta Carotene | 0.548 mg | 5 mg | 11% | 3.6% | 912 g |
| beta Cryptoxanthin | 2 μg | ~ | |||
| Vitamin B1, thiamine | 0.047 mg | 1.5 mg | 3.1% | 1% | 3191 g |
| Vitamin B2, riboflavin | 0.102 mg | 1.8 mg | 5.7% | 1.8% | 1765 g |
| Vitamin B5, pantothenic | 0.388 mg | 5 mg | 7.8% | 2.5% | 1289 g |
| Vitamin B6, pyridoxine | 0.264 mg | 2 mg | 13.2% | 4.3% | 758 g |
| Vitamin C, ascorbic | 3.4 mg | 90 mg | 3.8% | 1.2% | 2647 g |
| Vitamin PP, NE | 0.818 mg | 20 mg | 4.1% | 1.3% | 2445 g |
| Macronutrients | |||||
| Potassium, K | 482 mg | 2500 mg | 19.3% | 6.2% | 519 g |
| Calcium, Ca | 4 mg | 1000 mg | 0.4% | 0.1% | 25000 g |
| Magnesium, Mg | 58 mg | 400 mg | 14.5% | 4.7% | 690 g |
| Sodium, Na | 2 mg | 1300 mg | 0.2% | 0.1% | 65000 g |
| Sulfur, S | 15 mg | 1000 mg | 1.5% | 0.5% | 6667 g |
| Phosphorus, P | 44 mg | 800 mg | 5.5% | 1.8% | 1818 g |
| Trace Elements | |||||
| Iron, Fe | 0.67 mg | 18 mg | 3.7% | 1.2% | 2687 g |
| Manganese, Mn | 0.188 mg | 2 mg | 9.4% | 3% | 1064 g |
| Copper, Cu | 183 μg | 1000 μg | 18.3% | 5.9% | 546 g |
| Zinc, Zn | 0.23 mg | 12 mg | 1.9% | 0.6% | 5217 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 40.7 g | ~ | |||
| Mono- and disaccharides (sugars) | 3.63 g | max 100 г | |||
| Glucose (dextrose) | 0.61 g | ~ | |||
| sucrose | 2.36 g | ~ | |||
| fructose | 0.66 g | ~ | |||
| Fatty acid | |||||
| Transgender | 0.159 g | max 1.9 г | |||
| monounsaturated trans fats | 0.116 g | ~ | |||
| Saturated fatty acids | |||||
| Saturated fatty acids | 3.69 g | max 18.7 г | |||
| 10: 0 Capric | 0.016 g | ~ | |||
| 12: 0 Lauric | 0.009 g | ~ | |||
| 14: 0 Myristic | 0.127 g | ~ | |||
| 15: 0 Pentadecanoic | 0.008 g | ~ | |||
| 16: 0 Palmitic | 2.269 g | ~ | |||
| 17: 0 Margarine | 0.036 g | ~ | |||
| 18: 0 Stearin | 1.196 g | ~ | |||
| 20: 0 Arachinic | 0.022 g | ~ | |||
| 22: 0 Begenic | 0.004 g | ~ | |||
| 24: 0 Lignoceric | 0.003 g | ~ | |||
| Monounsaturated fatty acids | 4.353 g | min 16.8 г | 25.9% | 8.4% | |
| 14: 1 Myristoleic | 0.002 g | ~ | |||
| 16: 1 Palmitoleic | 0.189 g | ~ | |||
| 16: 1 cis | 0.186 g | ~ | |||
| 16: 1 trans | 0.003 g | ~ | |||
| 18: 1 Olein (omega-9) | 4.078 g | ~ | |||
| 18: 1 cis | 3.965 g | ~ | |||
| 18: 1 trans | 0.113 g | ~ | |||
| 20: 1 Gadoleic (omega-9) | 0.08 g | ~ | |||
| 22: 1 Erucova (omega-9) | 0.001 g | ~ | |||
| 22: 1 cis | 0.001 g | ~ | |||
| 24: 1 Nervonic, cis (omega-9) | 0.003 g | ~ | |||
| Polyunsaturated fatty acids | 2.697 g | from 11.2 to 20.6 | 24.1% | 7.8% | |
| 18: 2 Linoleic | 2.348 g | ~ | |||
| 18: 2 trans isomer, not determined | 0.043 g | ~ | |||
| 18: 2 Omega-6, cis, cis | 2.278 g | ~ | |||
| 18: 2 Conjugated Linoleic Acid | 0.027 g | ~ | |||
| 18: 3 Linolenic | 0.215 g | ~ | |||
| 18: 3 Omega-3, alpha linolenic | 0.212 g | ~ | |||
| 18: 3 Omega-6, Gamma Linolenic | 0.003 g | ~ | |||
| 20: 2 Eicosadienoic, Omega-6, cis, cis | 0.07 g | ~ | |||
| 20: 3 Eicosatriene | 0.024 g | ~ | |||
| 20: 3 Omega-6 | 0.01 g | ~ | |||
| 20: 4 Arachidonic | 0.021 g | ~ | |||
| 20: 5 Eicosapentaenoic (EPA), Omega-3 | 0.001 g | ~ | |||
| Omega-3 fatty acids | 0.222 g | from 0.9 to 3.7 | 24.7% | 8% | |
| 22: 4 Docosatetraene, Omega-6 | 0.008 g | ~ | |||
| 22: 5 Docosapentaenoic (DPC), Omega-3 | 0.006 g | ~ | |||
| 22: 6 Docosahexaenoic (DHA), Omega-3 | 0.003 g | ~ | |||
| Omega-6 fatty acids | 2.39 g | from 4.7 to 16.8 | 50.9% | 16.5% |
The energy value is 309 kcal.
Plantan (vegetable banana) green fried rich in vitamins and minerals such as: beta-carotene – 11%, vitamin B6 – 13,2%, potassium – 19,3%, magnesium – 14,5%, copper – 18,3%
- B-carotene is provitamin A and has antioxidant properties. 6 mcg of beta-carotene is equivalent to 1 mcg of vitamin A.
- Vitamin B6 participates in the maintenance of the immune response, inhibition and excitation processes in the central nervous system, in the conversion of amino acids, in the metabolism of tryptophan, lipids and nucleic acids, contributes to the normal formation of erythrocytes, maintenance of the normal level of homocysteine in the blood. Insufficient intake of vitamin B6 is accompanied by a decrease in appetite, a violation of the condition of the skin, the development of homocysteinemia, anemia.
- potassium is the main intracellular ion that takes part in the regulation of water, acid and electrolyte balance, participates in the processes of nerve impulses, pressure regulation.
- Magnesium participates in energy metabolism, synthesis of proteins, nucleic acids, has a stabilizing effect on membranes, is necessary to maintain homeostasis of calcium, potassium and sodium. Lack of magnesium leads to hypomagnesemia, an increased risk of developing hypertension, heart disease.
- Copper is a part of enzymes with redox activity and involved in iron metabolism, stimulates the absorption of proteins and carbohydrates. Participates in the processes of providing the tissues of the human body with oxygen. The deficiency is manifested by disorders in the formation of the cardiovascular system and skeleton, the development of connective tissue dysplasia.
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