Here is my breakfast for today, This is fried plantain..
Cooking bananas are banana cultivars in the genus Musa whose fruits are generally used in cooking. They may be eaten ripe or unripe and are generally starchy. Many cooking bananas are referred to as plantains or green bananas, although not all of them are true plantains.
The term “plantain” refers to a type of banana with a very different flavor profile and culinary application than the sweet, yellow banana with which most people are familiar. Plantains are usually larger and tougher than bananas, with much thicker skin. ... They may be green, yellow or very dark brown
In particular, plantains are decent sources of magnesium, potassium (more than bananas), vitamin A, and vitamin K. They also supply some vitamin C and B vitamins, such as thiamin and riboflavin. A half-cup of plantains has about 2 grams of fiber, compared with less than 1 gram in white rice.
Along with the texture, it's a quite unappealing victual. However, unlike some other starchy fruits grown in tropical areas, there's no danger in eating raw plantain. According to the Food and Agriculture Organization, it doesn't contain toxic substances like cassava, which can cause cyanide poisoning if consumed raw
Side Effects & Safety
Great plantain seems to be safe when taken by mouth by most adults. But it may cause some side effects including diarrhea and low blood pressure. It might be UNSAFE to apply great plantain to the skin. It can cause allergic skin reactions.
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