Seeds

Fruit

Seeds

Seeds of breadfruit are eaten, pressed or discarded depending on the plant. Culinary seeds add crunch or oil; hard pits are removed. Toast aromatic seeds; strain unwanted seeds from purées. Follow species edibility—some seeds are not food. Cold product sears better—pat surfaces dry and do not crowd the pan.

Track this ingredient

Unit

Characteristics

Preparations

CookedFreshPrepared

Traits

Culinary FormFreshPrep DependentProduce PartSeasonalVersatile

Nutrition and pairings

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 465

Amount per 100 g

  • Total Fat 29.1 g
  • Saturated Fat 4.36 g
  • Trans Fat 0 g
  • Monounsaturated Fat 10.2 g
  • Polyunsaturated Fat 14.5 g
  • Cholesterol 0 mg
  • Sodium 5.12 mg
  • Salt 0.01 g
  • Total Carbohydrate 34.7 g
  • Dietary Fibre 12 g
  • Total Sugars 9.59 g
  • Complex / starch 1.06 g
  • Protein 16.2 g
  • Water 16.1 g
Detailed nutrients

Seeds concentrate oil and protein for germination energy.

History

Cooks bought prepped forms of breadfruit for speed while markets still sold whole produce, including named seeds portions.

Cooks bought prepped forms of breadfruit for speed while markets still sold whole produce, including named seeds portions.

Cold storage and transport made breadfruit a year-round kitchen staple in many regions, including named seeds portions.

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