Green Plantain

Green plantains are unripe bananas, a staple food in many tropical regions. They are starchy and firm, with a flavor that is less sweet and more vegetable-like than ripe bananas. They are typically cooked before eating, often fried, boiled, or baked.

Green plantains are used as a starchy carbohydrate source, similar to potatoes. Manufacturers use them in snacks like chips and tostones, as well as in savory dishes and side items. Their firm texture holds up well to cooking methods like frying.

Green plantains are a source of carbohydrates, fiber, vitamins, and minerals. They are generally recognized as safe (GRAS) by the FDA for use as a food ingredient. International bodies like JECFA have evaluated plantains and related compounds, but no specific ADI or numeric limits are typically set for whole foods like plantains. Evidence does not suggest adverse health effects at typical dietary intake levels.