-IBIS-1.5.0-
rx
food
plantain
nutrition

definition

plantain:

Ayurvedic: Vayu-Pitta; sweet, cold, astringent, tonic, aphrodisiac. Increases flesh, improves complexion and appetite, removes thirst, decreases moodiness

Chinese:
» qualities: sweet, slightly cool
» actions: affects Lung, Kidney and Bladder; cools fever, stops bleeding; promotes diuresis; aids urinary problems; dispels Phlegm, eases coughing
» uses: difficult urination, dropsy, edema, blood in urine, watery diarrhea due to moist heat, oliguria, low urinary output, burning lungs with cough

naturopathic:
» qualities: alkaline-forming food
» actions: prevents and heals ulcers, lowers blood cholesterol due to pectin content
» uses: ulcers, diarrhea, colitis, hypercholesterolemia

biochemical: high in potassium; vitamin B 6
» form: cooked plantain
» portion: 1 cup slices
» calories (kcal): 179
» weight (g): 154
» water (%): 67.5
» protein (g): 1.2
» fat (g): 0.3
» carbohydrates (g): 48
» unsaturated fatty acid (g):
» saturated fatty acid (g):
» calories from fat (%): 1.5
» cholesterol (mg):
» dietary fiber (g):
» vitamin A (RE): 140
» vitamin A (IU): 1400
» vitamin B1 (mg): 0.07
» vitamin B2 (mg): 0.08
» vitamin B3 (mg): 1.2
» vitamin B6 (mg): 0.37
» vitamin B12 (mcg): 0
» vitamin C (mg): 17
» vitamin E (IU):
» folic acid (mcg): 40
» pantothenic acid (mg): 0.36
» sodium (mg): 8
» potassium (mg): 716
» calcium (mg): 3
» phosphorus (mg): 43
» magnesium (mg): 49
» iron (mg): 0.89
» zinc (mg): 0.2
» copper (mg): 0.102
» manganese (mg):

Agriculture Handbook #8
Airola, p. 288
Carper, p. 122
Chao-Liang, p. 112
Yin-Fang, p. 32.
Jensen, p. 113
Johari, p. 111
Lu, p. 62
Ni, p. 56
Thakkur, p.82


footnotes