Scientific Name: Artocarpus altilis
Breadfruits (Artocarpus altilis) are in the Moraceae family, which also includes jackfruit and mulberry. Breadfruit is a slightly soft fruit with an even color and small globules of latex on the surface. Ripe breadfruit has creamy to yellow flesh, is slightly pasty in textures, and is sweet to the taste. Unripe varieties are firm and evenly green. Breadfruit has been a staple crop in Oceania for over 3,000 years.
Breadfruit contains high amounts of vitamin C (32% daily value [DV]). Every 100 g of breadfruit contains 29 mg of vitamin C, which is much higher than that of jackfruit and banana. Vitamin C plays a role in collagen production that provides the skin with elasticity. Vitamin C is also an important nutrient involved in the absorption of minerals, especially iron. Iron, which is 3% DV in breadfruit, improves blood circulation.
Breadfruit is very low in fat (0.23 g/100 g). High dietary fiber (18% DV) in breadfruit lowers cholesterol levels and blood pressure. Therefore, breadfruit may protect against heart disease. Breadfruit also contains moderate amounts of thiamin (9% DV), also known as vitamin B1. Thiamin helps change glucose into energy for the body, especially the nervous system.