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UNRIPE (GREEN) PLANTAIN Unripe (Green) Plantain is a starchy, savory fruit that serves as a fundamental staple in Nigerian and West African cuisine. Unlike dessert bananas, green plantains are firm, low in sugar, and high in resistant starch, making them ideal for cooking rather than eating raw. Our Premium Unripe Plantains are harvested while fully green and firm, ensuring maximum starch content and a neutral, potato-like flavor profile. When prepared, they offer a dense, satisfying texture—perfect for boiling, frying, roasting, or transforming into classics like dodo  (fried plantain), bole  (roasted plantain), plantain porridge , and plantain flour . Culinary Uses: Boiling, frying, roasting, baking, mashing, drying into flour, and incorporation into savory dishes. Nutritional Components (Per 100g Raw, Approximate) Calories: ~122–152 kcal Total Carbohydrates: ~32–37 g — Dietary Fiber: ~2.3–3.5 g — Net Carbs: ~29–34 g — Sugars: ~2.2–3.1 g — Resistant Starch: ~15–20 g Protein: ~1.3–1.9 g Total Fat: ~0.1–0.3 g — Saturated Fat: 0 g Sodium: ~2–5 mg Potassium: ~431–575 mg Vitamin C: ~18–27 mg Vitamin B6: ~0.3 mg Vitamin A: ~56–112 IU Magnesium: ~36–37 mg Folate (B9): ~22–38 mcg Copper: ~0.1 mg  Key Nutritional Benefits: High in Resistant Starch: Acts as a prebiotic, feeding beneficial gut bacteria and promoting digestive health. Low Glycemic Index (GI ~38–45): Helps manage blood sugar levels, making it suitable for diabetics when consumed in moderation. Rich in Complex Carbohydrates: Provides long-lasting energy. Good Source of Dietary Fiber: Supports healthy digestion and cholesterol management. Excellent Source of Vitamin C: Boosts immune function and acts as an antioxidant. Contains Essential Minerals: Particularly potassium (heart health) and magnesium (muscle function). Naturally Low in Fat & Sodium: Supports cardiovascular health. Gluten-Free: Ideal for gluten-free diets. Storage Instructions Store in a cool, dry, well-ventilated area to slow the ripening Process Important Storage Guidelines: Keep Them Green: To prevent ripening, store unripe plantains away from ethylene-producing fruits (bananas, apples, avocados, tomatoes) and in a cool environment. Do Not Refrigerate Unripe Plantains Cold: Temperatures below 10°C can cause chilling injury, resulting in blackened skin and altered texture. Only refrigerate once they begin to ripen or after peeling. Hang or Lay Flat: Store plantains in a hanging basket or laid flat in a single layer to prevent bruising and allow air circulation. Check Regularly: Inspect every 2–3 days. Remove any plantains showing yellow spots or softening if you wish to maintain the green state. Peeled Plantain Storage: Once peeled, submerge in water with a squeeze of lemon juice to prevent browning, or wrap tightly in plastic wrap and refrigerate for up to 5 days. Freezing for Long-Term Storage: For extended preservation, peel, slice into desired shapes, blanch in boiling water for 2–3 minutes, cool in ice water, drain, and freeze in airtight bags for up to 12 months. Avoid Plastic Bags: Do not store in sealed plastic bags at room temperature, as trapped moisture accelerates ripening and mold growth. Signs of Spoilage: Skin turning completely black (unless intended for ripe use) Soft, mushy texture Fermented or sour odor Mold growth on skin or flesh Excessive bruising or leaking liquid

Unripe ( Green) Plantain

FARM DEPOT

(NGN)2,599.99
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SKU:
0641
Weight:
1,000.00 Grams
Shipping:
Calculated at Checkout
Unripe (Green) Plantain:
1 kg

Expected release date is Jul 31st 2026

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UNRIPE (GREEN) PLANTAIN

Unripe (Green) Plantain is a starchy, savory fruit that serves as a fundamental staple in Nigerian and West African cuisine. Unlike dessert bananas, green plantains are firm, low in sugar, and high in resistant starch, making them ideal for cooking rather than eating raw. Our Premium Unripe Plantains are harvested while fully green and firm, ensuring maximum starch content and a neutral, potato-like flavor profile. When prepared, they offer a dense, satisfying texture—perfect for boiling, frying, roasting, or transforming into classics like dodo  (fried plantain), bole  (roasted plantain), plantain porridge , and plantain flour .

 

Culinary Uses: Boiling, frying, roasting, baking, mashing, drying into flour, and incorporation into savory dishes.

 

Nutritional Components (Per 100g Raw, Approximate)

 

Calories: ~122–152 kcal

 

Total Carbohydrates: ~32–37 g

 

— Dietary Fiber: ~2.3–3.5 g

 

— Net Carbs: ~29–34 g

 

— Sugars: ~2.2–3.1 g

 

— Resistant Starch: ~15–20 g

 

Protein: ~1.3–1.9 g

 

Total Fat: ~0.1–0.3 g

 

— Saturated Fat: 0 g

 

Sodium: ~2–5 mg

 

Potassium: ~431–575 mg

 

Vitamin C: ~18–27 mg

 

Vitamin B6: ~0.3 mg

 

Vitamin A: ~56–112 IU

 

Magnesium: ~36–37 mg

 

Folate (B9): ~22–38 mcg

 

Copper: ~0.1 mg

 

 Key Nutritional Benefits:

 

High in Resistant Starch: Acts as a prebiotic, feeding beneficial gut bacteria and promoting digestive health.

 

Low Glycemic Index (GI ~38–45): Helps manage blood sugar levels, making it suitable for diabetics when consumed in moderation.

 

Rich in Complex Carbohydrates: Provides long-lasting energy.

 

Good Source of Dietary Fiber: Supports healthy digestion and cholesterol management.

 

Excellent Source of Vitamin C: Boosts immune function and acts as an antioxidant.

 

Contains Essential Minerals: Particularly potassium (heart health) and magnesium (muscle function).

 

Naturally Low in Fat & Sodium: Supports cardiovascular health.

 

Gluten-Free: Ideal for gluten-free diets.

 

Storage Instructions

 

Store in a cool, dry, well-ventilated area to slow the ripening Process

 

Important Storage Guidelines:

Keep Them Green: To prevent ripening, store unripe plantains away from ethylene-producing fruits (bananas, apples, avocados, tomatoes) and in a cool environment.

 

Do Not Refrigerate Unripe Plantains Cold: Temperatures below 10°C can cause chilling injury, resulting in blackened skin and altered texture. Only refrigerate once they begin to ripen or after peeling.

 

Hang or Lay Flat: Store plantains in a hanging basket or laid flat in a single layer to prevent bruising and allow air circulation.

 

Check Regularly: Inspect every 2–3 days. Remove any plantains showing yellow spots or softening if you wish to maintain the green state.

 

Peeled Plantain Storage: Once peeled, submerge in water with a squeeze of lemon juice to prevent browning, or wrap tightly in plastic wrap and refrigerate for up to 5 days.

 

Freezing for Long-Term Storage: For extended preservation, peel, slice into desired shapes, blanch in boiling water for 2–3 minutes, cool in ice water, drain, and freeze in airtight bags for up to 12 months.

 

Avoid Plastic Bags: Do not store in sealed plastic bags at room temperature, as trapped moisture accelerates ripening and mold growth.

 

Signs of Spoilage:

 

Skin turning completely black (unless intended for ripe use)

 

Soft, mushy texture

 

Fermented or sour odor

 

Mold growth on skin or flesh

 

Excessive bruising or leaking liquid

 

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