Breadfruit Nutritional Value
What is breadfruit?
Over 3,000 years ago the breadfruit was discovered in New Guinea, an island in the southwest Pacific Ocean which is an archipelago off Australia. Later the fruit was seen in Asia. Now it is grown all over the world especially in warm climate countries.
The breadfruit tree can grow up to about 85 feet and and can bear hundreds of the fruit at any given crop. The trunk of the tree can be very thick as well. The leaves are bright green when "green" and gets yellow when ripened. The shape of the leaves are like fingers, almost like a large hand with eight fingers
The breadfruit tree has both male and female flowering but pollination takes place only when the wind blows.
The name breadfruit derived from the floury or bread like taste and texture when cooked.
The breadfruit is used in many different ways in many cuisines around the world.
In Jamaica, the most popular way of cooking the breadfruit is roasting it on an open wood fire. In more modern times persons will roast the breadfruit on the stove or in the oven, but I prefer the fire roasting, it makes it more authentic.
You find a safe place outside, not near the building or any fruit trees. Choose a place in the open. Find wood that have been lying around. Don't cut any trees. Branhes that have naturally fallen from the trees or trees that haven rotted naturally. Make a fire and place your breadfruit to roast. Be careful for the fire can get really hot.
You will remove the stem from the breadfruit, use your knife to pierce the heart. Place breadfruit, stem side down and let raost until the skin is very charred. Turn over and over until all the outside of the breadfruit is nice and black. You will know whe the breadfruit is ready when you stick the heart with your knife and the knife goes through really easily or when you press the breadfruit with your thumb and get a depression. You must peel the blackened skin from the breadfruit before eating.
Breadfruit before cooking is very firm unless it has ripened which can also be eaten. The ripe breadfruit has a sweet flavor and not as starchy as the unripened ones.
Cold roasted breadfruit is often fried and used for breakfast see photo.
Serve roasted breadfruit with"
- Ackee and saltfish
- Saltfish run down (pronounced "run dung")
- Mackerel run dung
- Corned pork
- Curry chicken
Basically you can choose what you want to eat your roast breadfruit with. The fried breadfruit is usually served with calaloo, ackee and saltfish or even eggs.
In different cultures vegetables and fruits have different names. Almost every culture has its own name for breadfruit here is a list of names for breadfruit.
Jeevi Halasu, Jeev Kadgi, Jeegujje
Kada Chakka, Seema Chakka
The bread fruit when not very fit can be boiled and eaten as a staple. You can use by itself ad a vegetable or add to stews and soups as well. I Hawaii sometimes mashed breadfruit is substituted for the mashed taro root in something called "poi". In some Asian countries the breadfruit is sliced and put to ferment for weeks and even years, then mixed with coconut milk and served as mash.
Fit boiled breadfruit can be used to make punches and drinks, salad and mash.
- Mash breadfruit. Boil breadfruit until soft. Add milk and butter. Use the breadfruit the way you would potatoes.
- Breadfruit punch: Boil breadfruit without salt until soft. Let cool. Blend breadfruit with water it was boiled in. If too thick and milk to thin. Sweeten to taste and add vanilla, nutmeg and cinnamon.
- Substitute breadfruit for potato when making a potato salad and you have a breadfruit salad on your hands.
Breadfruit Recipe - Breadfruit Salad
2 cups diced boiled breadfruit
1 cup sweet peas
1/2 cup corn
1/2 cup diced red bell peppers
3 tablespoons chopped curled leaf parsley
mayonnaise or miracle whip
1/2 red onion finely minced
dash of pepper
In a bowl combine all ingredients. Add mayonnaise to your liking. Some people like more and others like less. Add dice or grated cheese, your preference.
Breadfruit Nutrition per 100g
Qty & DV
- Dietary fiber
Thiamine (vit. B1)
0.110 mg (10%)
Riboflavin (vit. B2)
0.030 mg (3%)
Niacin (vit. B3)
0.900 mg (6%)
Pantothenic acid (B5)
0.457 mg (9%)
0.100 mg (8%)
9.8 mg (2%)
29.0 mg (35%)
0.10 mg (1%)
17 mg (2%)
0.54 mg (4%)
25 mg (7%)
0.060 mg (3%)
30 mg (4%)
490 mg (10%)
2 mg (0%)
0.12 mg (1%)
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