Nutrients in ‘Ulu

Nutrient composition of 20 breadfruit varieties

at the National Tropical Botanical Garden, Hawaii

[per 100 g (approx. 1/2 cup) of edible portion]

Nutrient  Range  Average
Energy (kcal)  107-138 121
Protein (g)  0.6-1.3 1
Carbohydrate (g)  25-33 29
Fat (g)  0.1-0.2 0.2
Fiber (g)  2.1-7.4 5.2
Water (g)  65-73 69
Calcium (mg)  10-30 20
Iron (mg)  0.4-1.1 0.6
Magnesium (mg)  20-30 24
Phosphorus (mg)  18-41 32
Potassium (mg)  283-437 350
Sodium (mg)  13-70 22
Zinc (mg)  0.07-0.13 0.1
Copper (mg)  0.04-0.15 0.1
Manganese (mg)  0.04-0.08 0.1
alpha-carotene (µg) 0 0
ß-carotene (µg)  8-20 13
ß-cryptoxanthin (µg)*  8-11 9
lycopene (µg)*  13-26 17
lutein (µg)  41-120 72
Vitamin C (mg)  2-12 4
B1 Thiamin (mg)  0.09-0.15 0.1
B2 Riboflavin (mg)  0.02-0.05 0.03
B3 Niacin (mg)  0.75-1.4 1
Folic acid (µg)*  0.67-1.0 0.8

*ß-cryptoxanthin: detected in 2 varieties;

*Lycopene: detected in 4 varieties;

*Folic acid: detected in 3 varieties.

Table based on: Ragone, D. and C.G. Cavaletto. 2006.
Sensory evaluation of fruit quality and nutritional composition of 20 breadfruit
(Artocarpus, Moraceae) cultivars. Economic Botany 60(4): 335-346.

‘Ulu Recipes

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