Is plantains high in sulfites?

Watch for

• Lectins rated moderate.In practice plantain is always cooked, and boiling, baking or frying until properly soft is what keeps that rating academic. Firm, barely heated green plantain is the version people report as heavy and crampy
• Rated pro-inflammatory, which is a diet pattern note rather than a chemical trigger: it reflects a fast digesting starch that is most often deep fried, as tostones, maduros or bagged chips, in refluxed seed oil and salt.Boiled or baked plantain is a completely different proposition from the fryer
• Green plantain is largely resistant starch, which is not digested in the small intestine and is fermented by gut bacteria in the colon instead.That is beneficial for many people and gassy for others, and the effect is dose related, so build up rather than starting with a full plate
• Ripeness shifts the picture: as the skin blackens, starch converts to free sugars, so ripe fried plantain is sweeter, less gassy and heavier on blood sugar, and the FODMAP rating climbs with both ripeness and portion size
• Rated low histamine and not a liberator, which is not automatic across the banana family, so if ripe dessert bananas make you itch or flush, trial plantain separately before writing it off