How many calories are in cooked plantains?

100 g of cooked plantains has 236 kcal. 1 cup (169 g): about 399 kcal.

How much protein is in cooked plantains?

Cooked plantains contains 1.4 g of protein per 100 g (3% of the 50 g Daily Value), or 2.4 g in 1 cup (169 g). About 2% of its calories come from protein. Compared with other fruits and fruit juices, that is among the highest quarter (median 0.61 g).

How many carbs are in cooked plantains?

Cooked plantains has 40.8 g of total carbohydrates per 100 g, including 3.2 g of fiber and 21.8 g of sugars.

How much fat is in cooked plantains?

Cooked plantains contains 7.5 g of fat per 100 g, of which 1.8 g is saturated (9% of the Daily Value).

What vitamins and minerals does cooked plantains contain?

Per 100 g, the most notable amounts relative to the Daily Value are Vitamin K (27% DV), Vitamin B6 (17% DV), copper (13% DV), manganese (12% DV) and Pantothenic acid (B5) (12% DV). The full list is in the vitamins and minerals table above.

How much sodium is in cooked plantains?

100 g contains 6 mg of sodium, 0.3% of the 2,300 mg Daily Value.

Does plantains have the same nutrition cooked and raw?

No. Per 100 g, plantains, yellow, fried, Latino restaurant has 236 kcal, while plantains, green, raw has 152 kcal. Cooking changes the water content, so always use the record that matches how you weigh the food.

Where does this nutrition data come from?

From USDA FoodData Central: SR Legacy, record dated April 1, 2019. FoodFactly last checked it on November 6, 2026. Each value above shows whether it was measured, calculated or taken from a label.

Calories in Plantains, yellow, fried, Latino restaurant

Generic food Cooked Fruits

Plantains, yellow, fried, Latino restaurant contains 236 kcal per 100 g. A typical serving of 1 cup (169 g) provides about 399 kcal.

Roughly 69% of its calories come from carbohydrates, with 29% from fat and 2% from protein (estimated with general energy factors).

That is more energy than the typical item in fruits and fruit juices on FoodFactly, where the median is 60 kcal per 100 g across 386 foods.

100 g provides 27% of the Daily Value for Vitamin K, 17% of the Daily Value for Vitamin B6 and 13% of the Daily Value for copper.

These values are for the cooked food. Raw and other preparations have their own values, listed separately below.

The data comes from USDA FoodData Central: SR Legacy, where most core values were measured by laboratory analysis.

236kcal per 100 g

1.4 gprotein

40.8 gcarbohydrates

7.5 gfat

399kcal in 1 cup (169 g)

Nutrition facts

Amount

Nutrition facts for the selected amount
Nutrient	Amount per 100 g	% DV
Calories C	236 kcal
Total fat M	7.5 g	10%
Saturated fat C	1.8 g	9%
Trans fat C	0.11 g
Sodium M	6 mg	0.3%
Total carbohydrates C	40.8 g	15%
Dietary fiber M	3.2 g	11%
Total sugars M	21.8 g
Protein M	1.4 g	3%
Vitamin A M	66 µg	7%
Vitamin E M	1.1 mg	7%
Vitamin K M	31.8 µg	27%
Thiamin (B1) M	0.07 mg	6%
Riboflavin (B2) M	0.02 mg	2%
Niacin (B3) M	0.84 mg	5%
Pantothenic acid (B5) M	0.6 mg	12%
Vitamin B6 M	0.29 mg	17%
Calcium M	6 mg	0.5%
Iron M	0.62 mg	3%
Magnesium M	45 mg	11%
Phosphorus M	43 mg	3%
Potassium M	507 mg	11%
Zinc M	0.24 mg	2%
Copper M	0.12 mg	13%
Manganese M	0.28 mg	12%
Selenium M	0.4 µg	0.7%

% DV: percent of the FDA Daily Value for adults (reference amounts). Letters show how each value was obtained: M measured, C calculated, L label, Z assumed zero, I imputed. Vitamins and minerals not listed were not reported by the source.

Nutritional breakdown

Protein 2%
Carbohydrates 69%
Fat 29%

Approximate share of calories, using general energy factors (4 kcal/g protein and carbohydrate, 9 kcal/g fat, 7 kcal/g alcohol).

Vitamins and minerals, % Daily Value per 100 g

Nutritional insights

Protein1.4 gin the top quarter of fruits and fruit juices (median 0.61 g)
Fiber3.2 gin the top quarter of fruits and fruit juices (median 1.6 g)
Sugars21.8 gin the top quarter of fruits and fruit juices (median 11 g)
Fat7.5 gin the top quarter of fruits and fruit juices (median 0.19 g)
Saturated fat1.8 gin the top quarter of fruits and fruit juices (median 0.021 g)
Sodium6 mgin the top quarter of fruits and fruit juices (median 3 mg)
Protein per 100 kcal0.6 gprotein density, useful for comparing foods with different calorie levels
Water49 gwater per 100 g, which largely explains differences between raw, cooked and dried forms

Full nutrient profile

Fats and cholesterol (2)

Monounsaturated fat C	2.3 g
Polyunsaturated fat C	2.3 g

Sugars and starch (7)

Starch M	13.3 g
Sucrose M	11.9 g
Glucose M	5 g
Fructose M	4.9 g
Lactose M	0 g
Maltose M	0 g
Galactose M	0 g

Individual fatty acids (45)

EPA (omega-3, 20:5 n-3) M	0.001 g
DHA (omega-3, 22:6 n-3) M	0.001 g
ALA (omega-3, 18:3 n-3) M	0.22 g
Linoleic acid (omega-6, 18:2) ?	2 g
SFA 6:0 M	0 g
SFA 8:0 M	0 g
SFA 10:0 M	0.011 g
SFA 12:0 M	0.005 g
SFA 14:0 M	0.047 g
SFA 16:0 M	1.2 g
SFA 18:0 M	0.49 g
SFA 20:0 M	0.018 g
MUFA 18:1 ?	2.2 g
PUFA 18:3 ?	0.22 g
PUFA 20:4 M	0.005 g
SFA 22:0 M	0.01 g
MUFA 14:1 M	0.001 g
MUFA 16:1 ?	0.076 g
PUFA 18:4 M	0 g
MUFA 20:1 M	0.033 g
MUFA 22:1 ?	0 g
PUFA 22:5 n-3 (DPA) M	0.001 g
SFA 15:0 M	0.004 g
SFA 17:0 M	0.015 g
SFA 24:0 M	0.005 g
TFA 16:1 t M	0.001 g
TFA 18:1 t M	0.076 g
TFA 22:1 t M	0 g
TFA 18:2 t not further defined M	0.034 g
PUFA 18:2 CLAs M	0.011 g
MUFA 24:1 c M	0.002 g
PUFA 20:2 n-6 c,c M	0.022 g
MUFA 16:1 c M	0.075 g
MUFA 18:1 c M	2.1 g
PUFA 18:2 n-6 c,c M	2 g
MUFA 22:1 c M	0 g
PUFA 18:3 n-6 c,c,c M	0.001 g
MUFA 17:1 M	0.001 g
PUFA 20:3 ?	0.005 g
Fatty acids, total trans-monoenoic C	0.077 g
Fatty acids, total trans-polyenoic C	0.034 g
MUFA 15:1 M	0 g
PUFA 20:3 n-3 M	0.003 g
PUFA 20:3 n-6 M	0.002 g
PUFA 22:4 M	0.003 g

Carotenoids (12)

Beta-carotene M	582 µg
Lycopene M	0 µg
Lutein + zeaxanthin M	100 µg
Carotene, alpha M	407 µg
Cryptoxanthin, beta M	11 µg
Tocopherol, beta M	0.02 mg
Tocopherol, gamma M	1.1 mg
Tocopherol, delta M	0.53 mg
Tocotrienol, alpha M	0.11 mg
Tocotrienol, beta M	0 mg
Tocotrienol, gamma M	0.04 mg
Tocotrienol, delta M	0 mg

Other components (6)

Water M	49 g
Ash M	1.3 g
Energy C	989 kJ
Vitamin A, IU M	1,318 IU
Vitamin K (Menaquinone-4) M	0.6 µg
Vitamin K (Dihydrophylloquinone) M	0.8 µg

Other forms of Plantains

Raw, cooked, dried and processed versions are separate records with their own measured values.

Food	Calories	Protein	Carbs	Fat
Plantains, green, fried Cooked	309	1.5 g	49.2 g	11.8 g
Plantains, green, raw Raw	152	1.3 g	36.7 g	0.07 g
Plantains, green, boiled Cooked	121	1.1 g	29.2 g	0.08 g
Plantains, yellow, raw Raw	122	1.3 g	31.9 g	0.35 g
Plantains, yellow, baked Cooked	155	1.5 g	41.4 g	0.16 g
Plantains, ripe, raw Raw	123	1.2 g	31 g	0.89 g
Plantains, underripe, raw Raw	145	1.2 g	33.6 g	0.69 g
Plantains, overripe, raw Raw	117	1.2 g	29.2 g	0.99 g

Per 100 g. Calories in kcal. n/a: not reported by the source.

Foods with a similar nutritional profile

Food	Calories	Protein	Carbs	Fat
Banana, baked Cooked	161	0.82 g	32.4 g	3.2 g
Figs, dried, stewed Cooked	107	1.4 g	27.6 g	0.4 g
Plums, dried (prunes), stewed, without added sugar Cooked	107	0.96 g	28.1 g	0.16 g
Apple, baked Cooked	113	0.32 g	22.7 g	3.1 g
Pears, dried, sulfured, stewed, without added sugar Cooked	127	0.91 g	33.8 g	0.31 g
Rhubarb, frozen, cooked, with sugar Cooked	116	0.39 g	31.2 g	0.05 g
Sweet potato, candied	187	1.2 g	37.7 g	3.5 g
Apple, candied	134	1.3 g	29.6 g	2.2 g

Per 100 g. Calories in kcal. n/a: not reported by the source.

Source of the nutrition information

USDA FoodData Central: SR Legacy, record 168200. License: CC0 1.0 (U.S. public domain). Source record dated April 1, 2019. Imported November 6, 2026.

Last updated: November 6, 2026. Data quality score: 100/100 (how it is calculated).

General nutrition information, not medical advice. Individual needs differ; see our disclaimer.