Seeds, breadfruit seeds, roasted
* 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 | 7.6 MG | 8% | |
| Thiamin | 0.4 MG | 34% | |
| Riboflavin | 0.2 MG | 18% | |
| Niacin | 7.4 MG | 46% | |
| Pantothenic acid | 1.0 MG | 20% | |
| Vitamin B-6 | 0.4 MG | 25% | |
| Folate, total | 59 UG | 15% | |
| Vitamin B-12 | 0 UG | 0% | |
| Vitamin A, RAE | 15 UG | 2% | |
| Vitamin D (D2 + D3) | 0 UG | 0% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 86 MG | 7% | |
| Iron, Fe | 0.9 MG | 5% | |
| Magnesium, Mg | 62 MG | 15% | |
| Phosphorus, P | 175 MG | 14% | |
| Potassium, K | 1,082 MG | 23% | |
| Sodium, Na | 28 MG | 1% | |
| Zinc, Zn | 1.0 MG | 9% | |
| Copper, Cu | 1.3 MG | 147% | |
| Manganese, Mn | 0.2 MG | 7% |
Nutrition Highlights
- Very low in fat (2.7g per 100g).
- High in dietary fiber (6g per 100g), supporting digestive health.
- Good source of Potassium, K (23% DV).
- Rich source of Copper, Cu (147% of Daily Value per 100g).
- Good source of Thiamin (34% DV).
- Good source of Niacin (46% DV).
About Seeds, breadfruit seeds, roasted
These seeds come from the breadfruit tree, a tropical plant whose large, starchy fruit is a staple in many Pacific and Caribbean cuisines. While the flesh of the fruit is more commonly consumed, the seeds are also edible and offer a nutrient-dense food source. When roasted, they develop a nutty flavor and a texture similar to chestnuts or potatoes, making them a satisfying and versatile ingredient.
Nutritionally, these seeds provide a good balance of macronutrients. They are relatively low in fat but high in complex carbohydrates, offering sustained energy. The 6 grams of fiber per 100 grams supports digestive health and helps regulate blood sugar levels. They also contain a modest amount of protein, making them a useful addition to plant-based diets. Their mineral content, including potassium and magnesium, contributes to heart health and muscle function.
In cooking, roasted seeds can be enjoyed as a snack on their own or incorporated into savory dishes. They can be mashed, pureed, or added to soups and stews for extra texture and nutrition. In some cultures, they are ground into flour for baking or used as a thickener in traditional recipes. Their mild, earthy flavor pairs well with spices, herbs, and other tropical ingredients, making them a valuable and underutilized food in global cuisine.
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