THE NUTRITIONAL BENEFITS OF UNRIPE PLANTAIN

NUTRITIONAL BENEFITS OF UNRIPE PLANTAIN

               Plantains are a major group of banana varieties (genus Musa) that are staple foods in many tropical areas. The Primary cultivation of plantains originated in Southeast Asia, followed by West Africa. The name plantains comes from the Spanish word ‘Plantano’ meaning banana. Plantains are actually a type of banana, but with a different flavor, shape and culinary use. Plantains contain more starch and less sugar than the normal banana. As such, they are usually cooked or otherwise processed before being eaten. They are typically boiled or fried when eaten green, and when processed, they can be made into flour and turned into baked products such as cakes, bread and pancakes. Green plantains can also be boiled and pureed and then used as thickeners for soups.

                  Plantains takes about eight to twelve months to grow or reach harvest. The time it takes depends on several factors, such as temperature, water availability, fertility of the soil and whether the plantain crop will be harvested as ripe or unripe. Several nutrients are found it. This include ‘Iron, Vitamin C, Vitamin B6, Folate, Potassium, Magnesium, Copper and Vitamin A’.

Plantains have a great medicinal value; it provides you with energy. Plantains boost the immune system, improve digestive health, regulate glucose in the blood, promote heart health, enhance brain function, strengthen bones and are high in essential nutrients like magnesium and potassium. The fiber in plantains also help lower your cholesterol

In addition, the psyllium in plantain has been used to treat hyperlipidemia, for anticancer effects and for respiratory treatment. In human studies, plantain has been effective for chronic bronchitis, asthma, cough, and cold. Clinical studies show that psyllium seed is useful as a bulk laxative.