African Breadfruit is an excellent source of vitamins and minerals, to include beta-carotene, vitamin c, and folic acid (folate). To extract the seeds from the African Breadfruit, the fruits are allowed to ripen and fall from the large trees where they grow.
Scientifically known as Treculia africana, breadfruit is a highly sought after fruit due to its medicinal properties. It contains moderate levels of essential vitamins and minerals. Fresh seeds contain 38.3% carbohydrate, 15.9% fat and 17.7% crude protein. It contains adequate levels of protein. 100 grams provide 7.4 grams of protein, approximately 23% of the recommended amount. Readily available in many developing African countries, it can be an alternative to rice and yam. The seeds of Treculia africana can be ground to flour, pressed for oil and used as flavouring in alcoholic drinks. It is rich in riboflavin, iron, niacin, thiamin, iron and phosphorus. It contains minerals like potassium, copper, iron, magnesium, calcium, zinc, manganese, selenium and phosphorus. It is low in saturated fats, cholesterol and sodium.
Many health benefits of African breadfruit are:
Resistance against infections
Source of Energy
Omega 3 and 6 fatty acids: Breadfruit contains relatively high amounts of omega 3 and omega 6 fatty acids, which are vital for the proper development of the mind and body.
Prevents Excessive Skin Inflammation
Cures Skin Infections
Encourages New Cell Growth
It is such a versatile food with a natural delicious flavour. The fruit can be roasted, baked, fried and even boiled before consumption. The flesh of the breadfruit has a nice fragrance and a sweet taste. It can be cooked plain without any ingredient, not even salt, and it will taste great especially when prepared with fresh Ukwa. It can be roasted and eaten with coconut or palm kernel. It can also be prepared as a porridge.