Green and yellow plantain is popular in Africa, Latin American, Caribbean, and Asian
countries is often referred to as a cooking banana. plantains
resemble banana but they are longer in length, thicker
skinned, and starchier in flavor. in most countries, plantains are
used more like a vegetable than a fruit. they are not suitable for
eating raw unless very ripe, when they turn completely black. one
half of a large plantain is low in sodium, high in potassium and
vitamin a, and a good source of fiber.
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