Statements (61)
| Predicate | Object |
|---|---|
| gptkbp:instance_of |
gptkb:fruit
|
| gptkbp:average_temperature |
high heat
medium heat |
| gptkbp:color |
gptkb:black
gptkb:green gptkb:yellow |
| gptkbp:cooking_method |
baked
fried boiled |
| gptkbp:cooking_time |
varies by method
typically 10-15 minutes for frying typically 20-30 minutes for boiling typically 30-40 minutes for baking |
| gptkbp:cuisine |
African cuisine
Caribbean cuisine Latin American cuisine |
| gptkbp:cultivation |
tropical regions
hand-harvested |
| gptkbp:cultural_significance |
important in Caribbean culture
important in African culture important in Latin American culture |
| gptkbp:famous_dish |
gptkb:food
side dish main dish |
| gptkbp:fiber_content |
high in dietary fiber
|
| gptkbp:flowering_season |
can be ripened artificially
ripens after harvest |
| gptkbp:fuel_type |
often fried in oil
|
| gptkbp:growing_conditions |
requires well-drained soil
requires warm climate requires regular watering |
| gptkbp:harvest_time |
9 to 12 months
|
| https://www.w3.org/2000/01/rdf-schema#label |
plantains
|
| gptkbp:ingredients |
fufu
mofongo tostones plátanos maduros |
| gptkbp:is_a |
gptkb:fruit
|
| gptkbp:nutritional_value |
high in carbohydrates
rich in vitamin C source of potassium rich in vitamin A |
| gptkbp:origin |
gptkb:Southeast_Asia
|
| gptkbp:pests |
may require pest control
|
| gptkbp:storage |
stored at room temperature
can be frozen |
| gptkbp:taste |
starchy
less sweet than bananas |
| gptkbp:varieties |
gptkb:French_plantain
gptkb:Horn_plantain Burro plantain |
| gptkbp:bfsParent |
gptkb:Emberá
gptkb:Ackee_and_Saltfish gptkb:Fanesca gptkb:Gallo_Pinto gptkb:United_States_Virgin_Islands gptkb:Ackee_and_saltfish gptkb:Kongo_people gptkb:Pastellón gptkb:Musaceae |
| gptkbp:bfsLayer |
5
|