Although plantains are naturally low in fats, when fried, it absorbs oil. Oils are remarkably high in cholesterol and calories and over time, these fats might damage the heart and can cause high blood pressure, heart attacks, and strokes.
Plantains are rich sources of complex carbohydrates, vitamins, minerals and are naturally low in fat. They are easily digestible, which makes them an ideal complement to meals.
There are two types of plantains, the ripe plantain with the yellow peel and the extra ripe plantain with the yellow and black peel. Some people fry their plantains with salt. Plantains are naturally sweet and do not need salt. Adding salt increases your blood pressure, the risk of diabetes and damages the kidney.
Plantains are mostly eaten with foods like rice, beans, eggs, oats, etc. all of which contain salt. There is therefore no need to add extra salt to your plantains. Health authorities recommend between 1,500 mg (1.5 grams) and 2,300 mg (2.3 grams) of sodium per day for the heart.
Nutritionists advise boiled plantains over fried plantains as they nutritionally contain more of certain vitamins and minerals. They are also a rich source of fiber, vitamins A, C, and B-6, and the minerals magnesium and potassium.
Health benefits of boiled plantains;
- Aids pregnancy nutrition
- Control of the blood sugar
- Reduces constipation
- Prevents iron – deficiency anemia.
When next you fry your plantain, do it without salt. It tastes just as nice and will save your heart in the long term. For more tips on nutrition, consult a doctor on doktorconnect.
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