Plantains Glycemic Index is 45.3
Plantains Glycemic Index Nutritional Value
- Amount Per
- 100 grams
- Calories 122
- % Daily Value*
- Total Fat 0.4 g 0%
- Saturated fat 0.1 g 0%
- Polyunsaturated fat 0.1 g
- Monounsaturated fat 0 g
- Cholesterol 0 mg 0%
- Sodium 4 mg 0%
- Potassium 499 mg 14%
- Total Carbohydrate 32 g 10%
- Dietary fiber 2.3 g 9%
- Sugar 15 g
Plantains Glycemic Index
The Glycemic index of food is the value assigned to the foods. Different foods have different GI values, depending on how much they affect our blood sugar levels. High-GI foods can cause a spike in blood sugar levels, making them risky for diabetic patients. Alternatively, Low-GI foods are more suitable for frequent consumption. The GI value of a food can also differ according to how we cook food. There are different cooking methods like boiling, frying, steaming, and roasting. All these cooking methods can affect food’s GI-value. Read more about Plantains Glycemic Index.
Plantains Glycemic Index:
Plantains fall in the banana family. The difference in this food is that they are taller and more rigid. Alternatively, bananas are smaller and have soft-to-peel skin. You can peel a banana skin easily and eat it raw. Alternatively, plantains are not suitable for raw eating. Instead, this food is starchy, tough, and least sweet. So it would be best if you cooked them before eating. Plantains are cooked and consumed through different recipes in different regions.
Studies show that cooked plantains contain plenty of vitamins and minerals. These plantains are equally healthy for diabetic patients, as the raw plantains are. The plantains glycemic index for raw plantains is 54.6. Similarly, for the unripe plantains, the glycemic index is 45.3. Both ripe and unripe plantains glycemic index is low. This makes plantain a low-GI food in every form. So you can consume plantains as a healthy food choice. The low GI-value of plantains also has less effect on the blood sugar levels. So it is healthy food for diabetic patients too.
In the end, you can consume plantains for a healthy food choice. Taking plantains with other high-GI foods may affect your meal’s GI value. So it’s better to eat ripe or cooked plantains plain.
A plantain to the undeveloped eye could without much of a stretch be confused with a banana. Truth be told, it has a place with Musaceae, the banana group of plants, and it’s firmly identified with the basic banana. Accepted to be local to Southeast Asia, plantains are filled in tropical areas around the globe and in an assortment of cooking styles.
Unripe plantains are green to yellow, hard to strip, and the natural product is hard with a dull flavor—this is the ideal stage for bubbling and browning them. When completely ready, plantains are dark, with a flavor that a few people portray as like a banana yet not as sweet. A great many people lean toward them cooked even at this stage.
What Are Plantains?
Plantains (plátanos in Spanish) look like huge bananas. They are in fact natural products, however much like the tomato and dissimilar to the banana, they are eaten and cooked as though they were a vegetable. Harder to strip (particularly when green) than bananas, plantains can’t be eaten crude. They should be cooked and are a significant piece of Central and South American, Caribbean, African, and Southeast Asian foods.
Plantains are extremely flexible and normally reasonable. They are consistently prepared for cooking regardless of what phase of readiness—green, yellow, or dark—and utilized in an assortment of dishes, from hors d’oeuvres to pastries. They simply should be stripped when crude. So this concludes the topic for Plantains Glycemic Index.