3287 Hawaiian Plantain

Hawaiian Plantain is a type of starchy fruit that belongs to the banana family. It has a thick, green skin and firm, starchy flesh that is often cooked before eating. Native to Southeast Asia, it was introduced to Hawaii by early Polynesian settlers and has become a staple crop in Hawaiian cuisine.

Details about Hawaiian Plantain

Also known as Cooking Banana, Green Banana

Hawaiian Plantains are rich in potassium, vitamins C and B6, and fiber. They are a versatile fruit that can be boiled, baked, mashed, or fried and are often served as a side dish in traditional Hawaiian cuisine.

The starchy cousin of the banana

Nutrition

One medium-sized Hawaiian plantain, approximately 100 grams, contains the following nutrition facts: energy 519 kilojoules, protein 1.3 grams, carbohydrate 31.2 grams, dietary fiber 2.6 grams, total fat 0.2 grams, vitamin C 18.4 milligrams, potassium 422 milligrams, magnesium 27 milligrams, manganese 0.3 milligrams, vitamin B6 0.5 milligrams, and folate 20 micrograms.

Storage

Maintain an optimal storage temperature and humidity to slow ripening. Ventilation is necessary to prevent moisture accumulation and spoilage.

Storage conditions:
  • Temperature: 12-15°C (54-59°F)
  • Humidity: 80-85%

Plantains continue to ripen after harvesting, so monitoring and regular rotation are crucial.

Packaging

Breathable bags or containers, wrapped individually in paper or foam

Shelf life

7-10 days

Category: Fruits
Also known as: Cooking Banana, Green Banana
Origin: Southeast Asia, now commonly grown in Hawaii, USA

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PLU codes, which stands for Price Look-Up codes, are 4 or 5-digit numbers used in grocery stores and supermarkets to identify fresh produce items.

  • 4-digit codes are for conventionally grown produce
  • 5-digit codes starting with 9 indicate organic produce
  • 5-digit codes starting with 8 were originally intended for GMO produce, but are rarely used

PLU codes streamline checkout processes, improve inventory management, and provide consistency across different stores.

The system was developed by the International Federation for Produce Standards (IFPS)

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