Plantain, cooked with oil vs. Plantain, cooked, fat added, NS as to fat type vs. Taro, cooked
Side-by-side comparison of nutrient values per 100g edible portion, sourced directly from the U.S. Department of Agriculture's FoodData Central (FDC) - SR Legacy reference foods and FDC Foundation foods (April 2026 release). Each value reflects USDA's standardized laboratory analysis methodology under USDA data-documentation methodology.
Taro, cooked has the most protein of the foods compared, at 1.6 g per 100g.
| Nutrient | Plantain, cooked with oil | Plantain, cooked, fat added, NS as to… | Taro, cooked |
|---|---|---|---|
| Protein | 1.3 G | 1.3 G | 1.6 G |
| Total lipid (fat) | 3.2 G | 2.9 G | 3 G |
| Carbohydrate, by difference | 30.9 G | 30.9 G | 27.6 G |
| Energy | 144 KCAL | 141 KCAL | 141 KCAL |
| Total Sugars | 16.9 G | 17 G | 0.42 G |
| Fiber, total dietary | 1.6 G | 1.6 G | 4.3 G |
| Calcium, Ca | 3 MG | 3 MG | 45 MG |
| Iron, Fe | 0.54 MG | 0.54 MG | 0.58 MG |
| Potassium, K | 471 MG | 472 MG | 616 MG |
| Sodium, Na | 116 MG | 125 MG | 142 MG |
| Cholesterol | 0 MG | 2 MG | 2 MG |
| Fatty acids, total saturated | 0.39 G | 0.67 G | 0.76 G |
Values shown are per 100g edible portion from Source: USDA FoodData Central Retrieved and formatted by GetFoodFacts Editorial. For interactive comparison of up to three foods with macro bars and charts, use the main compare tool.