on April 16, 2010
at 11:02 PM
They seem like a starchy fruit to me and probably fall in line with bananas/potatoes as being relatively high glycemic. When looking it up, I found this awesome article describing ripe and green and a variety of preparations: http://journals.cambridge.org/action/displayFulltext?type=1&fid=1739424&jid=BJN&volumeId=96&issueId=03&aid=1739412
I am partial to the ripe ones myself and have a freakin' delicious recipe for them if you are interested and you can also use your boring green ones if you insist ;)
on October 29, 2011
at 01:24 AM
Depends on how you use them.
Journal of the Science of Food and Agriculture
Volume 32, Issue 10, pages 1021???1026, October 1981
Abstract: Ripening changes were studied in plantains of three cultivars, two Horn types and one French type, and compared with those in bananas ripened under the same conditions. Bananas contained 1% starch when fully ripe and none when overripe, whereas plantains contained about 9% starch when fully ripe and 3% when overripe (composition expressed as percentage fresh weight). Total sugar content was 23% in fully ripe and overripe bananas but in plantains it increased from 20% when fully ripe to 27% when overripe. The ratio of glucose:fructose was approximately unity for bananas and plantains at all stages of ripeness. Sucrose comprised more than 70% of the total sugars in fully ripe bananas and plantains and about half of the total sugars in overripe fruits.
on April 16, 2010
at 10:58 PM
Green plantains would be a starch--use them like a vegetable, boiled or fried. A good paleo technique for riper plantains would be to simply put a couple of slits in the side of the peel and roast them over an open fire. When they are ready, they will be creamy and sweet and can be eaten with a spoon--to be embellished with anything from nuts and other berries, syrups, etc.