Origin: Colombia. The plantain is also known as green plantain, plantain for cooking, or hartón. It is intensely green in color and larger than the usual banana. The inside is white and has a starchy texture. It is much less sweet than the common banana as it contains a lot of starch. Properties and benefits: The plantain is generally consumed cooked, either fried or boiled. It contains soluble and insoluble fiber. It is one of the foods richest in potassium and magnesium. The plantain is high in vitamin C, vitamin A, and vitamin B6. It provides complex carbohydrates, but these banana starches act as fiber, making it an excellent source of fiber. It is a great ally for the digestive system; it can help with gastritis and constipation. It boosts our immune system as it contains vitamin B6. It is a good ally for heart diseases and hypertension. Like bananas, it is high in potassium and magnesium, important minerals for athletes and the heart. Nutritional value per 100g: Calories 122 Total fat 0.4 g Saturated fat 0.1 g Cholesterol 0 mg Sodium 4 mg Potassium 499 mg Carbohydrates 32 g Dietary fiber 2.3 g Sugar 15 g Protein 1.3 g Storage and tips: To store plantains, simply keep them in a cool, dry place protected from direct sunlight. Recipe and uses in the kitchen: The most common way to consume plantain is fried, but you can also dehydrate them in 5 minutes. Peel the plantains and cut them into slices about half a centimeter thick. Add oil to a plate and place the plantain slices without overlapping. Heat them for one minute. Remove the plate and flip all the slices, sprinkle salt, and put them back in for another 30 seconds. Repeat the process, flipping them again and heating for 30 seconds until they are dehydrated and crispy.