Seeds, breadnut tree 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 | 27.4 MG | 30% | |
| Thiamin | 0.1 MG | 5% | |
| Riboflavin | 0.1 MG | 4% | |
| Niacin | 0.9 MG | 6% | |
| Pantothenic acid | 1.1 MG | 22% | |
| Vitamin B-6 | 0.4 MG | 24% | |
| Folate, total | 66 UG | 17% | |
| Vitamin B-12 | 0 UG | 0% | |
| Vitamin A, RAE | 12 UG | 1% | |
| Vitamin D (D2 + D3) | 0 UG | 0% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 98 MG | 8% | |
| Iron, Fe | 2.1 MG | 12% | |
| Magnesium, Mg | 68 MG | 16% | |
| Phosphorus, P | 67 MG | 5% | |
| Potassium, K | 1,183 MG | 25% | |
| Sodium, Na | 31 MG | 1% | |
| Zinc, Zn | 1.1 MG | 10% | |
| Copper, Cu | 1.4 MG | 160% | |
| Manganese, Mn | 0.2 MG | 8% |
Nutrition Highlights
- Very low in fat (1.0g per 100g).
- Good source of Potassium, K (25% DV).
- Rich source of Copper, Cu (160% of Daily Value per 100g).
- Good source of Vitamin C, total ascorbic acid (30% DV).
- Good source of Pantothenic acid (22% DV).
- Good source of Vitamin B-6 (24% DV).
About Seeds, breadnut tree seeds, raw
These seeds come from the breadnut tree, a tropical species related to breadfruit and jackfruit. When eaten raw, they offer a starchy, nutty flavor with a texture somewhat similar to chestnuts or potatoes. While not as widely known as other seeds, they provide a modest source of plant-based protein and serve as a carbohydrate-rich food that can be a staple in tropical diets.
Nutritionally, they are relatively low in fat and contain no dietary fiber in their raw form, making them a quick-digesting energy source. Their carbohydrate content makes them useful for fueling physical activity, though those managing blood sugar may want to pair them with fiber-rich foods to help moderate glucose response. They also supply small amounts of minerals, though exact micronutrient levels can vary based on growing conditions.
In cooking, these seeds are often boiled, roasted, or incorporated into soups and stews to add bulk and texture. In some cultures, they're mashed into porridges or ground into flour for baking. Their mild flavor allows them to take on seasonings well, making them versatile in both savory and sweet preparations. While raw consumption is possible, many prefer to cook them to improve digestibility and flavor.
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