RIPE AND UNRIPED PLANTAIN

Green plantain is popular in Africa, Latin American, Caribbean, and Asian countries is often referred to as a cooking banana. plantains resemble banana but they are longer in length, thicker skinned, and starchier in flavor. In most countries, plantains are used more like a vegetable than a fruit. They are not suitable for eating raw unless very ripe, when they turn completely black. One half of a large plantain is low in sodium, high in potassium and
vitamin a, and a good source of fiber.