Plantains vs Acerola

Nutrition comparison per 100g · USDA SR Legacy & USDA SR Legacy

Plantains, green, boiled is higher in more vitamins & minerals

Calories (kcal)

Plantains 121
Acerola 32

Protein (g)

Plantains 1.09
Acerola 0.400

Carbs (g)

Plantains 29.1
Acerola 7.69

Fat (g)

Plantains 0.080
Acerola 0.300

Fiber (g)

Plantains 2.60
Acerola 1.10

Quick answers

Which has more protein?

Plantains, green, boiled — 1.09g vs 0.400g per 100g.

Which has fewer calories?

Acerola, (west indian cherry), raw — 32 vs 121 kcal per 100g.

Which is more nutrient-dense?

Plantains, green, boiled scores higher in more vitamins and minerals per 100g, though both foods can be part of a healthy diet.

Full Nutrition Comparison

All values per 100g edible portion. Green = Food A higher · Blue = Food B higher

Nutrient Plantains Acerola
Energy
Energy 121 kcal 32 kcal
Macronutrients
Water 69.1 g 91.4 g
Protein 1.09 g 0.400 g
Total lipid (fat) 0.080 g 0.300 g
Carbohydrate, by difference 29.1 g 7.69 g
Fiber, total dietary 2.60 g 1.10 g
Fats & Fatty Acids
Fatty acids, total saturated 0.072 g 0.068 g
Fatty acids, total monounsaturated 0.013 g 0.082 g
Fatty acids, total trans 0.001 g 0 g
Cholesterol — 0 mg
Vitamins
Vitamin C, total ascorbic acid 9.10 mg 1678 mg
Thiamin (Vitamin B1) 0.050 mg 0.020 mg
Riboflavin (Vitamin B2) 0.065 mg 0.060 mg
Niacin (Vitamin B3) 0.390 mg 0.400 mg
Pantothenic acid (Vitamin B5) 0.380 mg 0.309 mg
Vitamin B-6 — Pyridoxine 0.220 mg 0.009 mg
Biotin (Vitamin B7) 48.0 ug 14.0 ug
Folate, total (Vitamin B9) — 0 ug
Vitamin B-12 — Cobalamin — 0 ug
Vitamin A, RAE — 38.0 ug
Vitamin K2 — Menaquinone-4 (MK-4) 0 ug —
Minerals
Calcium, Ca 3.00 mg 12.0 mg
Iron, Fe 0.300 mg 0.200 mg
Magnesium, Mg 28.0 mg 18.0 mg
Phosphorus, P 24.0 mg 11.0 mg
Potassium, K 289 mg 146 mg
Sodium, Na 2.00 mg 7.00 mg
Zinc, Zn 0.140 mg 0.100 mg
Copper, Cu 0.080 mg 0.086 mg
Manganese, Mn 0.109 mg —
Selenium, Se 0 ug 0.600 ug
Other Nutrients
Energy 507 kj 134 kj
Ash 0.600 g 0.200 g
Total Sugars 2.25 g —
Sucrose 1.52 g —
Glucose 0.380 g —
Fructose 0.350 g —
Lactose 0 g —
Maltose 0 g —
Galactose 0 g —
Starch 24.5 g —
Folic acid (Vitamin B9 — synthetic) 48.0 ug 14.0 ug
Folate, DFE (Vitamin B9 — dietary folate equivalents) — 14.0 ug
Retinol — 0 ug
Vitamin A, IU — 767 IU
Vitamin K1 — Phylloquinone 3.80 ug —
Vitamin K (Dihydrophylloquinone — K1 reduced form) 0 ug —
SFA 4:0 (Butyric acid) 0.008 g 0 g
SFA 6:0 (Caproic acid) 0 g 0 g
SFA 8:0 (Caprylic acid) 0.002 g 0 g
SFA 10:0 (Capric acid) 0.002 g 0 g
SFA 12:0 (Lauric acid) 0.001 g 0 g
SFA 14:0 (Myristic acid) 0.003 g 0.002 g
SFA 15:0 (Pentadecanoic acid) 0.002 g —
SFA 16:0 (Palmitic acid) 0.044 g 0.048 g
SFA 17:0 (Margaric acid) 0.001 g —
SFA 18:0 (Stearic acid) 0.007 g 0.016 g
SFA 20:0 (Arachidic acid) 0 g —
SFA 22:0 (Behenic acid) 0.001 g —
SFA 24:0 (Lignoceric acid) 0.001 g —
MUFA 14:1 (Myristoleic acid) 0 g —
MUFA 15:1 (Pentadecenoic acid) 0 g —
MUFA 16:1 (Omega-7, Palmitoleic acid) 0.001 g 0.001 g
MUFA 16:1 c (Omega-7, Palmitoleic acid — cis) 0.001 g —
MUFA 17:1 (Heptadecenoic acid) 0 g —
MUFA 18:1 (Omega-9, Oleic acid family) 0.012 g 0.081 g
MUFA 18:1 c (Omega-9, Oleic acid — cis) 0.011 g —
MUFA 20:1 (Omega-9, Gondoic / Gadoleic acid) 0 g 0 g
MUFA 22:1 (Omega-9, Erucic acid family) 0 g 0 g
MUFA 22:1 c (Omega-9, Erucic acid — cis) 0 g —
MUFA 24:1 c (Omega-9, Nervonic acid — cis) 0 g —
Fatty acids, total polyunsaturated 0.078 g 0.090 g
PUFA 18:2 (Omega-6, Linoleic acid) 0.052 g 0.046 g
PUFA 18:2 n-6 (Omega-6, LA — Linoleic acid) 0.052 g —
PUFA 18:2 CLAs 0 g —
PUFA 18:3 (Omega-3, Alpha-linolenic family) 0.026 g 0.044 g
PUFA 18:3 n-3 (Omega-3, ALA — Alpha-linolenic acid) 0.026 g —
PUFA 18:3 n-6 (Omega-6, GLA — Gamma-linolenic acid) 0 g —
PUFA 18:3i 0 g —
PUFA 18:4 n-3 (Omega-3, SDA — Stearidonic acid) 0 g 0 g
PUFA 20:2 n-6 (Omega-6, Eicosadienoic acid) 0 g —
PUFA 20:3 (DGLA family — Dihomo-gamma-linolenic acid) 0 g —
PUFA 20:3 n-3 (Omega-3, Eicosatrienoic acid) 0 g —
PUFA 20:4 n-6 (Omega-6, AA — Arachidonic acid) 0 g —
PUFA 20:4 (Omega-6, Arachidonic acid family) 0 g 0 g
PUFA 20:5 n-3 (Omega-3, EPA — Eicosapentaenoic acid) 0 g 0 g
PUFA 22:4 (Omega-6, Adrenic acid) 0 g —
PUFA 22:5 n-3 (Omega-3, DPA — Docosapentaenoic acid) 0 g 0 g
PUFA 22:6 n-3 (Omega-3, DHA — Docosahexaenoic acid) 0 g 0 g
Fatty acids, total trans-monoenoic 0.001 g —
TFA 16:1 t 0 g —
TFA 18:1 t 0.001 g —
TFA 22:1 t 0 g —
TFA 18:2 t not further defined 0 g —
Fatty acids, total trans-polyenoic 0 g —
Tryptophan (EAA) 0.010 g —
Threonine (EAA) 0.020 g —
Isoleucine (EAA, BCAA) 0.020 g —
Leucine (EAA, BCAA) 0.040 g —
Lysine (EAA) 0.050 g —
Methionine (EAA) 0.007 g —
Cystine (conditionally essential) 0.020 g —
Phenylalanine (EAA) 0.030 g —
Tyrosine (conditionally essential) 0.020 g —
Valine (EAA, BCAA) 0.020 g —
Arginine (conditionally essential) 0.060 g —
Histidine (EAA) 0.060 g —
Alanine 0.030 g —
Aspartic acid 0.090 g —
Glutamic acid 0.080 g —
Glycine (conditionally essential) 0.030 g —
Proline (conditionally essential) 0.030 g —
Serine 0.030 g —
Hydroxyproline 0 g —
Alcohol, ethyl — 0 g
Apigenin — 0 mg
Luteolin — 0 mg
Kaempferol — 1.05 mg
Myricetin — 0 mg
Quercetin — 4.74 mg

* All values per 100g edible portion. Source: USDA SR Legacy and USDA SR Legacy. Diff column shows percentage difference relative to Food B.

Plantains, green, boiled nutrition facts Acerola, (west indian cherry), raw nutrition facts Compare other foods →

Dig deeper — biggest differences

Vitamin B-6 — Pyridoxine +2344% in Plantains, green, boiled Biotin (Vitamin B7) +243% in Plantains, green, boiled Protein +173% in Plantains, green, boiled Thiamin (Vitamin B1) +150% in Plantains, green, boiled

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