| Breadfruit Seeds Quick Facts | |
|---|---|
| Name: | Breadfruit Seeds |
| Scientific Name: | Artocarpus altilis |
| Origin | Native from the Indo-Malayan Archipelago the Philippines and the Moluccas through New Guinea to Western Micronesia. |
| Major nutrients | Copper (36.11%) Tryptophan (27.95%) Isoleucine (26.50%) Valine (25.33%) Threonine (21.88%) |
Being a versatile fruit, Breadfruit could be prepared and consumed in all stages of development as well as maturity. Ripe or mature fruit is consumed as vegetable. It is widely used in various dishes due to its texture like potato. Breadfruit is free from gluten and is loaded with nutrients. It has high content of carbohydrates and is a great source of calcium, antioxidants, copper, carotenoids, iron, energy, dietary fiber, omega 3, niacin, omega 6, potassium, phosphorus, thiamine, protein, vitamin C and Vitamin A. 100 grams of seeds provides about 7.4 grams or 13 percent of daily recommended values.
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Traditional uses
- Seeds contain moderate amounts of protein.
- Dehusk the seeds before consumption to prevent obesity.
Precautions
- Uncooked seeds should not be consumed raw because it is bitter in taste and might cause choke.
- People having health problems should consult the doctor for use.
How to Eat
- Seeds are consumed after roasting, boiling, frying or baking.
- Seeds are cooked in salted water and roasted with salt over fire or hot coals before consumption.
- Seeds are sun dried and used like nuts and kernels.
- It is also used to make puree.
References:
https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=184181#null
https://www.tourmaui.com/breadfruit/
http://davescupboard.blogspot.com/2009/11/breadfruit-seeds.html
