Know2eat

Breadfruit

Artocarpus altilis

What breadfruit has been studied for

1 association assessed — none with dependable human evidence behind them yet. Strongest first.

  • 1 Insufficient
3 things to know first — allergies, interactions and intake limits

About breadfruit

A large starchy fruit of the mulberry family, grown across the Pacific and Caribbean and used as a staple carbohydrate rather than a dessert fruit. It is roasted, boiled or fried, never eaten raw.

Also known as Ulu, Uru, Fruta de pan

Blood Sugar & Metabolic Health

The evidence in depth

Best supported: Insufficient

What each association actually rests on, and the papers behind it. A rating describes the state of the research, not how impressive the food is. How we rate evidence.

Blood glucose response

Blood Sugar & Metabolic Health
Insufficient evidence

Breadfruit is often promoted as a lower-glycaemic staple. Human data amounts to a small number of glycaemic-index measurements in healthy volunteers, which is not enough to say anything about glucose control in people who would care about it.

Insufficient evidence. Not enough human research to say anything useful yet.

1 source

Deep research mode adds each paper’s own conclusion and stated limitations.

Ask about Breadfruit

Ask about Breadfruit

Answers are written only from the entries on this page — the same nutrients, compounds, claims and citations you can read above. Nothing is added from outside the database, and every answer lists what it was built from.

AI explanations are not switched on for this site, so there is nothing to ask here. Everything above is read straight from the database and does not need them.

Key nutrients

Nutrient content per 100 grams
NutrientAmount% DV
Macronutrients
Calories103 kcal5%
Protein1.07 g2%
Total fat0.23 g0%
Carbohydrate27.1 g10%
Fibre4.9 g18%
Total sugars11 g—
Water70.7 g—
Fats
Saturated fat0.048 g0%
Monounsaturated fat0.034 g—
Polyunsaturated fat0.066 g—
Cholesterol0 mg0%
EPA (omega-3)0 g—
DHA (omega-3)0 g—
DPA (omega-3)0 g—
Linoleic acid (omega-6)0.048 g—
Vitamins
Vitamin A0 µg0%
Vitamin C29 mg32%
Vitamin D0 µg0%
Vitamin E0.1 mg1%
Vitamin K0.5 µg0%
Thiamin (B1)0.11 mg9%
Riboflavin (B2)0.03 mg2%
Niacin (B3)0.9 mg6%
Pantothenic acid (B5)0.457 mg9%
Vitamin B60.1 mg6%
Folate14 µg4%
Vitamin B120 µg0%
Choline9.8 mg2%
Minerals
Calcium17 mg1%
Iron0.54 mg3%
Magnesium25 mg6%
Phosphorus30 mg2%
Potassium490 mg10%
Sodium2 mg0%
Zinc0.12 mg1%
Copper0.084 mg9%
Manganese0.06 mg3%
Selenium0.6 µg1%
Other measured compounds
Beta-carotene0 µg—
Alpha-carotene0 µg—
Lycopene0 µg—
Lutein + zeaxanthin22 µg—
Caffeine0 mg—
Ash0.93 g—

Nutrient values are per 100 g of the USDA reference entry named on this page and vary with variety, growing conditions, storage and preparation.

Source record: Breadfruit, raw (USDA FoodData Central, FDC ID 171714).

% DV uses the FDA Daily Values for adults and children aged 4 and over. A dash means no Daily Value has been established for that nutrient.

Bioactive compounds

Compounds present in meaningful amounts. Presence is banded rather than quantified, because whole-food levels vary enormously with variety, growing conditions, storage and preparation.

How preparation changes things

Only effects with real support are listed. If a preparation method is missing, it is because nothing dependable is documented — not because it makes no difference.

  • cookedIncreases starch digestibility

    Roasting or boiling gelatinises the starch granules, which is what makes the flesh digestible and palatable. Cooling cooked breadfruit afterwards partly retrogrades that starch into a resistant form.

Things to know

Allergies, interactions and intake concerns. Every food gets this section — a reference where everything is uniformly good is not a reference.

  • Worth knowing

    Not eaten raw

    Raw breadfruit is dense in ungelatinised starch and carries an irritant latex in the skin and core. It is cooked in every cuisine that uses it, and the USDA raw entry is a laboratory reference rather than a way anyone eats it.

  • Allergy

    Latex-fruit cross-reactivity

    Breadfruit is an Artocarpus, the same genus as jackfruit, and its sap contains latex-type proteins. People with natural rubber latex allergy or with jackfruit reactions have grounds for caution.

  • Worth knowing

    Potassium load in advanced kidney disease

    Breadfruit is among the higher-potassium starchy foods. In stage 4 or 5 chronic kidney disease, where potassium excretion is impaired, portions are usually restricted and boiling with the water discarded is advised.