Sauteed Ripe Plantains

1. Peel ripe plantains and ensure the pulp is firm and smells sweet.

2. Heat butter or margarine (add spices as desired). Saute in at medium heat until browned about 10 minutes.

3. Sprinkle with brown sugar, if desired.

4. Serve immediately as a side dish or dessert.

---------------------------------------------------------------------------

Nutrient	Quantity
Total fats	60.7952 g
Protein	30.9523 g
Carbohydrates	280.1689 g
Energy	1637.428 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.6392 g
Water	471.6605 g
Aspartic acid	2.7821 g
Calcium, Ca	566.964 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.0007 g
Lutein + zeaxanthin	214.8 g
Fiber, total dietary	29.0518 g
Fatty acids, total trans-polyenoic 20:3 n-6	0.0003 g
Fatty acids, total saturated 22:0	0.0074 g
Carotene, beta	3274.01 g
Niacin	12.1071 mg
Vitamin A, RAE	404.896 g
Fatty acids, total trans-polyenoic	0.0018 g
Arginine	3.9559 g
Riboflavin	1.0078 mg
Fatty acids, total trans-polyenoic 22:4	0.0024 g
Fatty acids, total polyunsaturated 15:0	0.0008 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0246 g
Fatty acids, total saturated 20:1	0.0955 g
Glutamic acid	5.6205 g
Sodium, Na	134.114 mg
Fatty acids, total saturated 16:1 undifferentiated	0.2383 g
Total lipid (fat)	60.7952 g
Manganese, Mn	4.2852 mg
Fructose	0.2447 g
Proline	1.35 g
Fatty acids, total saturated 16:0	5.9158 g
Fatty acids, total saturated 8:0	0.0011 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.1074 g
Sucrose	17.0216 g
Choline, total	98.6448 mg
Fatty acids, total polyunsaturated 18:2 CLAs	0.0024 g
Fatty acids, total polyunsaturated 18:1 t	0.0088 g
Sugars, total	124.9636 g
Serine	1.4689 g
Fatty acids, total saturated 10:0	0.0127 g
Fatty acids, total saturated 18:0	2.4873 g
Fatty acids, total saturated 20:4 undifferentiated	0.0044 g
Vitamin B-6	2.3434 mg
Selenium, Se	11.2584 g
Ash	14.6947 g
Fatty acids, total saturated 18:1 undifferentiated	21.6684 g
Pantothenic acid	2.7396 mg
Phenylalanine	1.4575 g
Fatty acids, total polyunsaturated 22:1 c	0.0008 g
Copper, Cu	2.5456 mg
Betaine	0.0768 mg
Thiamin	1.9185 mg
Methionine	0.8307 g
Iron, Fe	7.9327 mg
Carbohydrate, by difference	280.1689 g
Phosphorus, P	1150.928 mg
Folate, total	276.35 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0003 g
Fatty acids, total saturated 22:1 undifferentiated	0.0008 g
Alanine	1.4946 g
Valine	1.5377 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0003 g
Fatty acids, total saturated 18:2 undifferentiated	25.2043 g
Glycine	1.798 g
Carotene, alpha	3136.08 g
Glucose (dextrose)	0.2909 g
Fatty acids, total saturated 14:0	0.1693 g
Zinc, Zn	6.6732 mg
Isoleucine	1.1871 g
Fatty acids, total saturated 12:0	0.0158 g
Fatty acids, total polyunsaturated	25.8923 g
Leucine	2.076 g
Fatty acids, total polyunsaturated 18:2 t not further defined	0.0018 g
Vitamin A, IU	8156.44 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0077 g
Folate, DFE	276.35 g
Tryptophan	0.5767 g
Vitamin C, total ascorbic acid	131.7524 mg
Phytosterols	10.752 mg
Fatty acids, total polyunsaturated 16:1 c	0.0011 g
Galactose	0.0063 g
Fatty acids, total polyunsaturated 18:1 c	0.0328 g
Fatty acids, total saturated 20:0	0.0081 g
Fatty acids, total saturated 6:0	0.0004 g
Tyrosine	1.1323 g
Vitamin K (phylloquinone)	10.9676 g
Fatty acids, total saturated	9.2563 g
Histidine	1.0925 g
Fatty acids, total monounsaturated	22.04 g
Threonine	1.1378 g
Folate, food	276.35 g
Fatty acids, total polyunsaturated 17:0	0.0018 g
Fatty acids, total polyunsaturated 24:0	0.0206 g
Cryptoxanthin, beta	4.326 g
Vitamin E (alpha-tocopherol)	1.3728 mg
Fatty acids, total trans	0.0107 g
Fatty acids, total trans-monoenoic	0.0088 g
Magnesium, Mg	392.618 mg
Lysine	1.1303 g
Potassium, K	4136.42 mg
Cystine	0.5781 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Butter	0.5 cup	684	31.428	57.6
Brown sugar	2 tablespoons	68.4	17.6562	0
Cinnamon	2	0	0	0
Sauce	2 dashes	0	0	0
Clove	2	11.508	2.7523	0.546
plantain	4	873.52	228.3324	2.6492