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Portions and preparation · USDA nutrition

Plantain cooked calories per cup: 235–245 across all 3 named USDA examples

Across all 3 named USDA examples, a cup contains 235–245 calories. Their listed weights span 170–200 g, so each calorie value is calculated from that example's own gram weight and published calories per 100 g.

Portion calculator

Estimate your portion

Choose a source measure or enter the weight you ate.

Preparation and portion

Named measures come from this exact source record.

Estimated for 85 g

117calories

Plantain, cooked with butter or margarine

Protein
1.1 g
Carbs
26.3 g
Fat
2.2 g

These values scale the selected reference food by weight. Ingredients, preparation, and portion size can change your meal’s estimate.

FoodData Central Survey Foods (FNDDS) · FDC 2709562 Full nutrition profile →

Compare all 3 food records, nutrition tables and USDA sources

The 3 exact records in this guide report 117–122 calories in the records' own listed source servings and 122–144 calories per 100 grams. Those are observations from named database records—not a universal range or an estimate of an unseen plate.

Match my meal

Start with the description closest to what you ate

For Plantain cooked, begin by separating “Plantain, cooked with butter or margarine” from “Plantain, cooked, no added fat.” Choosing a card filters this source set; it does not infer the portion or fill in ingredients the chosen description does not name.

Showing all 3 linked records.

Equal-weight view

How plantain cooked records compare at 100 grams

All 3 cited records are shown at the same 100-gram weight. The source servings may differ.

  1. Plantain, cooked, no added fat 122 kcal
    122 kcal
  2. Plantain, cooked with butter or margarine 138 kcal
    138 kcal
  3. Plantain, cooked with oil 144 kcal
    144 kcal

Shared basis: 100 g · kilocalories

What this page compares

Named source records, not one universal meal

This guide keeps 3 named USDA records in view: 3 direct matches. All sit within “Other starchy vegetables.” The exact descriptions remain the unit of comparison; the familiar heading is only the doorway into the evidence.

Why these records appear together: The deterministic grouping rule “normalized first description segment” placed these 3 records together under the exact grouping key “plantain.” That rule determines membership before any nutrition result is read.

For Plantain cooked, this page can compare 3 named records from FDC 2709562 through FDC 2709558. It cannot observe which preparation was eaten, recover unnamed additions, or supply the eaten grams.

Read the shared calculation, provenance, and uncertainty method →

Editor’s decision brief

The three facts to carry into the table

Carry the denominator, exact identity, and strongest observed contrast into every number below.

Portion

85–100 g before composition

The largest source amount is 1.2× the smallest. Read per-serving calorie differences with that mass gap in view.

Composition

22 kcal separates the fixed-weight endpoints

The lower endpoint is “cooked; no added fat”; the higher is “cooked with oil.” This isolates density, not ingredient causation.

Discriminator

17 mg sodium gap per 100 g

Of protein, fiber, and sodium, the strongest normalized contrast is between “cooked with oil” (116 mg) and “cooked with butter or margarine” (133 mg).

Observed source examples

Three landmarks inside this source set—not universal endpoints

The cards are ordered by calories in each record's listed serving. Serving weights differ, so use per-100-gram values to compare composition. These selected records do not define a calorie range for every plantain cooked.

Important: “Lower” begins with Plantain, cooked with butter or margarine; “higher” ends with Plantain, cooked with oil, using each record’s own source amount. Those labels order this selected set only—they are not endpoints for every plantain cooked meal.

Full comparison

Compare every selected FNDDS record

For Plantain cooked, serving columns preserve each record’s own listed amount, while calories per 100 g hold weight constant. A dash means the cited record does not supply that field; it does not mean the nutrient is absent.

On smaller screens, focus the table and scroll horizontally to read every column.

USDA records selected for the Plantain cooked nutrition guide
Exact source record Match Source amount Calories kcal / 100 g Protein Fiber Sodium USDA
Plantain, cooked with butter or margarine Direct name match 85 gUSDA reference amount 117 kcal 138 1.1 g 1.4 g 113 mg FDC 2709562 ↗
Plantain, cooked with oil Direct name match 85 gUSDA reference amount 122 kcal 144 1.1 g 1.4 g 99 mg FDC 2709559 ↗
Plantain, cooked, no added fat Direct name match 100 gUSDA reference amount 122 kcal 122 1.3 g 1.7 g 120 mg FDC 2709558 ↗

Portion analysis

Serving total and calorie density answer different questions

The listed source amounts run from 85 to 100 grams—a 15-gram gap before composition enters the comparison. Their own source servings run from 117 calories for “cooked with butter or margarine” to 122 for “cooked with oil.” At a fixed 100 grams, “cooked; no added fat” is 122 calories and “cooked with oil” is 144—a fixed-weight separation of 22 calories. For Plantain cooked, the serving view answers “how much is in the database portion?”; the 100-gram view answers “how concentrated is the matched record?” Neither reveals how many grams were actually eaten.

The scaling rule: multiply a per-100-gram value by eaten grams ÷ 100. The arithmetic is exact; the result is only as defensible as the record match and portion estimate.

Preparation analysis

The long description carries the evidence

The published descriptions distinguish forms such as “cooked with butter or margarine”, “cooked with oil”, and “cooked, no added fat”. Across the source formulations, the shared backbone includes plantains, yellow, raw and salt, table; differentiating rows include table fat, nfs and vegetable oil, nfs. On this Plantain cooked page, those rows make the records inspectable, but they are not a controlled experiment: they cannot tell us that one named input, by itself, caused a nutrient difference.

Database precision is not meal certainty. Retain the exact description beside the number so later corrections remain possible.

What changes the comparison

Four drivers worth checking before choosing a record

The family label “Plantain cooked” cannot resolve the differences between Plantain, cooked with butter or margarine and Plantain, cooked, no added fat. The four checks below identify the record wording, source weight, and formulation evidence that can.

  1. 01

    Source weight before serving calories

    The source amounts span 85–100 grams. Compare per 100 grams before reading a serving-calorie gap as a composition gap.

  2. 02

    The words that split the family

    Representative record-level distinctions include “cooked with butter or margarine”, “cooked with oil”, and “cooked, no added fat”. Those phrases are evidence for choosing a record, not decorative subtitle text.

  3. 03

    Formulation evidence, with limits

    Shared source rows include plantains, yellow, raw and salt, table; rows that vary across the set include table fat, nfs and vegetable oil, nfs. Presence is inspectable evidence, not proof of nutrient causation.

  4. 04

    The unresolved plate

    Even “Plantain, cooked with butter or margarine” leaves the eaten grams and unnamed oils, sauces, toppings, substitutions, or leftovers unresolved. Preserve those Plantain cooked unknowns for correction instead of converting them into false precision.

Record matching

Match identity first; scale quantity second

Read the source name as a sequence of decisions. First confirm that plantain cooked is the right meal family. Then resolve the phrases that actually separate this set—“cooked with butter or margarine”, “cooked with oil”, and “cooked, no added fat”—before comparing gram weight. If a package, menu, or known recipe provides a closer first-party description, prefer it and keep this USDA record as a transparent fallback.

A practical matching checklist

  1. Read the complete Plantain cooked source description, including preparation and additions.
  2. Compare the listed source weight with the amount actually eaten.
  3. Prefer a current package or restaurant source when a specific branded item is known.
  4. Record toppings, sauces, cooking fat, sides, and substitutions that the selected description does not name.

Decision support from the exact records on this page

Turn source data into a better next decision

These conclusions and reading paths are computed from 3 exact records behind Plantain cooked source-record guide. Links are chosen by record identity, controlled contrast, formulation input, nutrient spread, or serving context—not by loose keyword similarity.

Equal-weight result

Plantain, cooked with oil is higher in total fat per 100 g

Plantain, cooked with oil reports 3.2 g versus 0.4 g for Plantain, cooked, no added fat: a 2.9 g difference when both are normalized to 100 g.

Inspect the underlying evidence

The denominator changes the answer

Plantain, cooked with butter or margarine is denser; Plantain, cooked, no added fat is higher in its source amount

Plantain, cooked with butter or margarine reports 138 kcal per 100 g and 117 kcal in USDA source amount (85 g). Plantain, cooked, no added fat reports a lower 122 kcal per 100 g but a higher 122 kcal in USDA source amount (100 g).

Record identity is part of the estimate

Distinguish “Plantain, cooked with butter or margarine” from “Plantain, cooked, no added fat”

These are separate USDA records with separate formulations or survey descriptions. Match preparation, additions, and the named household amount before borrowing either record’s nutrients.

Inspect the underlying evidence

Contextual knowledge graph

Follow the relationship that matches your question

For Plantain cooked source-record guide, each path states why the destination belongs here, so you can distinguish a true evidentiary connection from a merely similar label.

A formulation detail that separates records Table fat, NFS

USDA input 81100000 appears in 1 of 3 context records; its summed listed input weight spans 3–3 g across those source formulations. These are source-formulation input weights, not plated or serving weights. Follow the code to inspect every represented occurrence.

Follow this evidence path A formulation detail that separates records Vegetable oil, NFS

USDA input 82101000 appears in 1 of 3 context records; its summed listed input weight spans 3–3 g across those source formulations. These are source-formulation input weights, not plated or serving weights. Follow the code to inspect every represented occurrence.

Follow this evidence path 3 context records in this source topic Other starchy vegetables

Plantain, cooked with butter or margarine and Plantain, cooked with oil belong to this USDA source-category collection. Its displayed ranges and complete exact-record catalog provide the peer set for a manual comparison; the destination does not preselect this page’s record.

Follow this evidence path Inspect an exact record Plantain, cooked with butter or margarine

Open the full nutrient table, household measures, formulation inputs, and FoodData Central 2709562 citation for this exact record—not a name-level average.

Follow this evidence path Check another exact record Plantain, cooked with oil

Open the full nutrient table, household measures, formulation inputs, and FoodData Central 2709559 citation for this exact record—not a name-level average.

Follow this evidence path Put the observed spread in corpus context Calcium: density and serving context

In this page’s records, calcium runs from 3 mg in Plantain, cooked with oil to 4 mg in Plantain, cooked with butter or margarine, all per 100 g.

Follow this evidence path Put the observed spread in corpus context Calories: density and serving context

In this page’s records, calories runs from 122 kcal in Plantain, cooked, no added fat to 144 kcal in Plantain, cooked with oil, all per 100 g.

Follow this evidence path