Plantains, green, boiled vs. Avocados, raw, Florida vs. Plantains, yellow, raw
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.
Avocados, raw, Florida has the most protein of the foods compared, at 2.2 g per 100g.
| Nutrient | Plantains, green, boiled | Avocados, raw, Florida | Plantains, yellow, raw |
|---|---|---|---|
| Protein | 1.1 G | 2.2 G | 1.3 G |
| Total lipid (fat) | 0.08 G | 10.1 G | 0.35 G |
| Carbohydrate, by difference | 29.1 G | 7.8 G | 31.9 G |
| Energy | 121 KCAL | 120 KCAL | 122 KCAL |
| Total Sugars | 2.3 G | 2.4 G | 17.5 G |
| Fiber, total dietary | 2.6 G | 5.6 G | 1.7 G |
| Calcium, Ca | 3 MG | 10 MG | 3 MG |
| Iron, Fe | 0.3 MG | 0.17 MG | 0.55 MG |
| Potassium, K | 289 MG | 351 MG | 487 MG |
| Sodium, Na | 2 MG | 2 MG | 4 MG |
| Fatty acids, total trans | 0 G | 0 G | 0 G |
| Fatty acids, total saturated | 0.07 G | 2 G | 0 G |
| Vitamin D (D2 + D3), International Units | - | 0 IU | 0 IU |
| Cholesterol | - | 0 MG | 0 MG |
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.