Breadfruit is a multipurpose species whose all parts are used. The trees of Breadfruit are known as the plants with highest food yield. Breadfruit prefers deep, well-drained, fertile soils ─ sandy-loams, sands, sandy clay loams, loams to sandy coralline soils. The tree is tolerable to salt and drought but is sensitive to cold. The trees measures 85 feet high and trunk measures more than 2 meters in diameter. Each tree could produce 50 to 150 fruits in a year. Fruits are oval, round and oblong which weighs about 12 pounds. It contains obovoid or rounded, irregularly compressed seeds measuring 1 to 3 cm long. Seeds are quite similar to chestnuts. It possesses thin hard shell outside and sweet or creamy inside when cooked. An inner meat of nut is enclosed with a brown membrane. The latex sap is present in all parts of tree which is used as sealant for canoe caulking. The wood is durable and light with light golden color which darkens with age. The wood is used for construction of canoes and houses and also carved into statues, bowls, furniture, handicrafts and others.
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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
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| 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%) |
| Name | Breadfruit Seeds |
|---|---|
| Scientific Name | Artocarpus altilis |
| Native | Native from the Indo-Malayan Archipelago the Philippines and the Moluccas through New Guinea to Western Micronesia. |
| Common/English Name | Bread Fruit, Breadnut, Breadfruit, Breadnut tree |
| Name in Other Languages | Chinese: Miànbāo guǒshù (面包果树), Miànbāo shù (面包树); Dutch: broodboom; Finnish: Leipäpuu; French: Arbre a pain, Artocarpe incise; German: Brotfruchtbaum; Mandinka: Tubab tio; Andhra Pradesh: Koora Panasa pandu; Bahamas: Breadfruit; Belize: Breadfruit; Barbados: Breadfruit; Colombia, Archipelago of San Andrés, Providencia and Santa Catalina: pan de fruta, fruta de pan; Cambodia: Knol Somlor (ខ្នុរសម្ល); Cook Islands: Kuru; Comoros Islands: fruyapa; Dominica: breadfruit, penpen, yanmpen Fiji: Uto; Futuna (eastern): Mei; Guadeloupe: arbre à pain; Goa, India: neerphanas; Guam and the Northern Mariana Islands: Lemai; Guatemala: mazapan; Guyana: breadfruit; Haiti: Lam veritab; Hawai’i: ‘Ulu; Indonesia: Timbul, Sukun; Jamaica: breshay, breadfruit; Karnataka, India: deegujje, divi Halasu; Kerala, India: Kada Chakka (Malayalam:കടച്ചക്ക), Cheema Chakka; Konkani: Jeevi Halasu, Jeegujje, Jeev Kadgi, Gudgo; Madagascar: Sirapay, Soanambo; Malaysia: Buah Sukun; Marshall Islands: Mā; Maldives: Banbukeyo (ބަނބުކެޔޮ); Martinique: arbre à pain; Mexico: fruta de pan; Nauru: Demé; Nigeria (Igbo): Ukwa; Panama: árbol de pan; Odisha, India: Koncha Ponoso; Philippines: Kamansi, Rimas, Dalungyan, Ogob; Marathi: NeerPhanas (नीरफणस); Papua New Guinea: Kapiak, Unu; Pohnpei: Mahi; Puerto Rico: pana, mapén, panapén; Tahiti: Uru; Tamil: Kariccakkai (கரிச்சக்கை), Koṭṭaippalākkāy (கொட்டைப்பலாக்காய்), Pilaa (பிலா), Pilākkāy (பிலாக்காய்) Tanzania: Sheli sheli; Thailand, Vietnam: Sa Ke (สาเก); Trinidad and Tobago: breadfruit; Tonga: Mei; Tulu: Jigujje; Saint Lucia: bois pain; St. Vincent: breadfruit; Samoa: Ulu; Seychelles, Mauritius: friyapen; Sri Lanka: dhel (දෙල්); Vanuatu: Nek nem; Wallis: Mei; Italian: Albero del pane, Artocarpo; Japanese: Pannoki; Malay: Kelur, Kulur, Kulor, Timbul, Sukun; Portuguese: Pão de massam, Fruta-pão; Spanish:- Peru: Arbol del pan, Fruta de pan, Castaña de Malabar, Marure, Honduras: Mazapán, Venezuela: Pan de año, Pana de pepitas, Pan de ñame, Pan de pobre, Pan de todo el año Swedish: Brödfruktträd; Tagalog: Rimas; Banaban: Te Mai; Cook Island: Kuru; Vanuatu: Beta; Society Islands: Uru; Tongan: Mei, Mai; Tuvalu: ‘Ulu; Venezuela: Pan De Ano, Pan De Palo, Pan De Todo El Ano, Topan, Pan De Name, Tupan; Vietnam: Sakê; Tonga: mai, mei; Vanuatu: beta |
| Plant Growth Habit | Monoecious |
| Bark | Smooth, brown |
| Seed shape & size | Rounded or obovoid, irregularly compressed, 1-3 cm long |
| Seed color | Pale to dark brown |
| Major Nutritions | Copper, Cu 0.325 mg (36.11%) Tryptophan 0.123 g (27.95%) Isoleucine 0.443 g (26.50%) Valine 0.535 g (25.33%) Threonine 0.385 g (21.88%) Lysine 0.57 g (17.05%) Histidine 0.207 g (16.80%) Leucine 0.563 g (15.23%) Iron, Fe 1.04 mg (13.00%) Vitamin B1 (Thiamin) 0.137 mg (11.42%) |
| Calories in 1 oz (28.35 g) | 54 Kcal. |
