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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.
Ukwa, also known as breadfruit, is commonly cooked with potash, bitter leaf, dry fish, pepper, and spices. Its scientific name is Treculia africana and it belongs to the family of Moraceae. Similar foods [ edit ]
Treculia is a genus of trees in the plant family Moraceae that is native to west and central Africa and Madagascar. The best-known member of the genus, Treculia africana, commonly known as the African breadfruit, is used as a food plant. The fruits are hard and fibrous, can be the size of a volleyball and weight up to 8.5 kg.
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] As foods vary by brands and stores, the figures should only be considered estimates, with more exact figures often included on product labels.
Breadfruit is one of the highest-yielding food plants, with a single tree producing up to 200 or more grapefruit-sized fruits per season, requiring limited care. In the South Pacific , the trees yield 50 to 150 fruits per year, usually round, oval or oblong weighing 0.25 to 6 kilograms (0.55 to 13 lb). [ 6 ]
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Artocarpus altilis, the breadfruit, is believed to be a domesticated descendant of A. camansi, selectively bred by Polynesians to be predominantly seedless. [5] [6] Breadnut trees can usually be found in tropical environments along low-lying areas at an elevation of 0–1,550 m (0–5,085 ft), inundated riverbanks, and in freshwater swamps. [3]