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African breadfruit is an edible traditional fruit, consumed, for example in Nigeria, where it is eaten as a main dish. The seeds are of particular interest because of their high nutritional value. Fresh seeds contain 38.3% carbohydrate, 17.7% crude protein, and 15.9% fat.
The tables below include tabular lists for selected basic foods, compiled from United States Dept. of Agriculture sources.Included for each food is its weight in grams, its calories, and (also in grams,) the amount of protein, carbohydrates, dietary fiber, fat, and saturated fat. [1]
When cooked, the taste of moderately ripe breadfruit is described as potato-like, or similar to freshly baked bread. One breadfruit tree can produce 200 kilograms (450 lb) each season. [ 16 ] Because breadfruit trees usually produce large crops at certain times of the year, the preservation of harvested fruit is an issue.
Brown rice does have more fiber, fat and a touch more protein than white rice because of the way it’s processed. Whole grains are made of three parts: the germ, bran and endosperm.
Ukwa, also known as African breadfruit, is a Nigerian dish peculiar to the Igbo people. [1] It can be eaten fresh or prepared as a porridge. [2] Ukwa is commonly cooked with potash, bitter leaf, dry fish, pepper, and spices. It is considered a good source of vitamins and minerals, especially protein. [1]
Cooked, long-grain brown rice is 70% water, 26% carbohydrates, 3% protein, and 1% fat. In a reference amount of 100 grams (3.5 oz), cooked brown rice supplies 123 calories of food energy , and is a rich source (20% or more of the Daily Value , DV) of manganese (36% DV) and moderate source (11-17% DV) of magnesium , phosphorus , niacin , and ...
While brown rice and white rice have similar amounts of calories and carbohydrates, brown rice is a far richer source of all nutrients when compared to unenriched white rice. Brown rice is whole rice from which only the husk (the outermost layer) is removed. To produce white rice, the bran layer and the germ are removed, leaving mostly the ...
[1] [2] Common indigenous and traditional foods include breadfruit, coconut, bananas, papaya, seafood, pandanus and bwiro. Additional imported foods, such as rice and flour, are also a part of people's diets and contribute to the cuisine as well. The practice of food preservation is a part of the history of the islands, and continues to occur ...
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