Seeds, breadfruit seeds, raw
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Macronutrients
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| Nutrient | Amount | % DV | |
|---|---|---|---|
| Vitamin C, total ascorbic acid | 6.6 MG | 7% | |
| Thiamin | 0.5 MG | 40% | |
| Riboflavin | 0.3 MG | 23% | |
| Niacin | 0.4 MG | 3% | |
| Pantothenic acid | 0.9 MG | 18% | |
| Vitamin B-6 | 0.3 MG | 19% | |
| Folate, total | 53 UG | 13% | |
| Vitamin B-12 | 0 UG | 0% | |
| Vitamin A, RAE | 13 UG | 1% | |
| Vitamin D (D2 + D3) | 0 UG | 0% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 36 MG | 3% | |
| Iron, Fe | 3.7 MG | 20% | |
| Magnesium, Mg | 54 MG | 13% | |
| Phosphorus, P | 175 MG | 14% | |
| Potassium, K | 941 MG | 20% | |
| Sodium, Na | 25 MG | 1% | |
| Zinc, Zn | 0.9 MG | 8% | |
| Copper, Cu | 1.1 MG | 128% | |
| Manganese, Mn | 0.1 MG | 6% |
Nutrition Highlights
- High in dietary fiber (5.2g per 100g), supporting digestive health.
- Good source of Iron, Fe (20% DV).
- Good source of Potassium, K (20% DV).
- Rich source of Copper, Cu (128% of Daily Value per 100g).
- Good source of Thiamin (40% DV).
- Good source of Riboflavin (23% DV).
About Seeds, breadfruit seeds, raw
These seeds come from the breadfruit tree, a tropical plant known for its large, starchy fruit. The seeds are edible when raw, though they're often cooked to improve texture and flavor. They have a mild, nutty taste and a firm, slightly starchy consistency that softens when heated. Nutritionally, they offer a good balance of macronutrients—providing a moderate amount of protein, healthy fats, and complex carbohydrates. With over 5 grams of dietary fiber per 100 grams, they support digestive health and help promote a feeling of fullness. They also contain small amounts of essential minerals like potassium and magnesium, which play roles in muscle and nerve function.
In the kitchen, these seeds can be boiled, roasted, or baked, much like chestnuts or jackfruit seeds. They're commonly added to soups, stews, or stir-fries, or simply enjoyed as a snack after cooking. Because they're relatively high in carbohydrates, they can serve as a satisfying energy source in meals, especially in plant-based or whole-food diets. Their versatility and nutrient profile make them a valuable ingredient in tropical cuisines and a worthwhile option for those looking to diversify their intake of plant-based proteins and fibers.
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