Breadfruit
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Native to the South Pacific, breadfruit is a large football-sized fruit, and is considered a staple food in many tropical regions. Both ripe and unripe fruits have culinary uses, but unripe breadfruit is usually roasted, baked, fried or boiled before consumption. When cooked, its taste is usually described as potato-like, or similar to freshly baked bread. Besides, breadfruit is an energy-rich food, as it is a good source of complex carbohydrates and antioxidants. It’s also gluten free, low in fat, and is a complete protein, providing all nine of the essential amino acids. As a matter of fact, several components of breadfruit are known to provide neurological benefits. Folate, for instance, has been known to reduce the occurrence of Alzheimer’s disease and cognitive decline.
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