Breadfruit Pulp (Raw) Nutrition Facts

Description: Bread fruit, pulp, raw

Local Names: Ka' danya (Hausa), Ukwa (Igbo), Gbere fruit (Yoruba), Bire fuut (Ibibio)

Scientific Name: Artocarpus altilis

Category: Starchy Roots And Tubers

Calories in Breadfruit Pulp (Raw)

The calories in 100 grams of Breadfruit Pulp (Raw) is 118.465 calories (kcal).

Quick Breadfruit Pulp (Raw)  Nutritional Value

Here is a quick overview of Breadfruit Pulp (Raw) nutrition information:

Detailed Breadfruit Pulp (Raw)  Nutrition Data

Here is the detailed data on Breadfruit Pulp (Raw)  nutrition info:

Breadfruit Pulp (Raw) Macronutrients data

Breadfruit Pulp (Raw) Minerals Data

Breadfruit Pulp (Raw) Vitamins Data

other Breadfruit Pulp (Raw) Micronutrients

Summary of Breadfruit Pulp (Raw) , Ka' danya (Hausa), Ukwa (Igbo), Gbere fruit (Yoruba), Bire fuut (Ibibio) Nutrition Info

Serving size of 100 grams of Breadfruit Pulp (Raw) , Ka' danya (Hausa), Ukwa (Igbo), Gbere fruit (Yoruba), Bire fuut (Ibibio) contains 118.465 calories, 1.285g of Protein, 0.265g of Fat, and 26.06g of Carbs.

Data sources include: Barbara Stadlmayr, U Ruth Charrondiere, Victor N Enujiugha, Romaric G Bayili, Etel G Fagbohoun, Babacar Samb, Paulina Addy,Ingrid Barikmo, Fatimata Ouattara, Arne Oshaug, Isaac Akinyele, George Amponsah, Annor, Kennedy Bomfeh, Henrietta Ene-Obong, Ifeyironwa Francisca Smith, Ismael Thiam, Barbara Burlingame Onyenweaku, E. O., Ene-Obong, H. N., Williams, I. O. (2016).Nutrient quality of Nigerian egg species, raw and boiled. Unpublished data, Human Nutrition Unit, Department of Biochemistry, University of Calabar, Nigeria.2 West African Food Composition Table FAO Rome, Onyenweaku, E. O., Ene-Obong, H. N., Williams, I. O. (2016).Nutrient quality of Nigerian egg species, raw and boiled. Unpublished data, Human Nutrition Unit, Department of Biochemistry, University of Calabar, Nigeria.2, Oguntona, E. B., Akinyele, I. O., eds. (Ehigiator F. A. R., Oterai E. A. (Onyenweaku, E. O., Ene-Obong, H. N., Williams, I. O. (2016).Nutrient quality of Nigerian egg species, raw and boiled. Unpublished data, Human Nutrition Unit, Department of Biochemistry, University of Calabar, Nigeria.2). Chemical composition and amino acid profile of a Caridean prawn (Macrobrachium vollenhovenii) from Ovia River and tropical periwinkle (Tympanotonus fuscatus) from Benin River, Edo State, Nigeria. IJRRAS, 11 (1), 162-167.5). Nutrient composition of commonly eaten foods in Nigeria - Raw, processed and prepared. Ibadan, Nigeria: Food Basket Foundation Publication Series (ISBN 987-31106-3-2), Adeyemo S.M. and Onilude A.A.(Onyenweaku, E. O., Ene-Obong, H. N., Williams, I. O. (2016).Nutrient quality of Nigerian egg species, raw and boiled. Unpublished data, Human Nutrition Unit, Department of Biochemistry, University of Calabar, Nigeria.3) Enzymatic Reduction of Anti-nutritional Factors in Fermenting Soybeans by Lactobacillus plantarum Isolates from Fermenting Cereals. Nigerian Food Journal Volume 31, Issue 2, Onyenweaku, E. O., Ene-Obong, H. N., Williams, I. O. (2016).Nutrient quality of Nigerian egg species, raw and boiled. Unpublished data, Human Nutrition Unit, Department of Biochemistry, University of Calabar, Nigeria.3, Pages 84–90 p., https://fdc.nal.usda.gov/