What the evidence says. Early or small human trials; promising but not yet conclusive.
Nutrition per serving 1 cup, cubes (220 g)
Water155.4 g71%
Sugars24.2 g11%
Fibre10.8 g5%
Other carbs24.7 g11%
Protein2.4 g1%
Fat0.5 g0%
What's in one serving, by weight — average composition (USDA).One serving as % of the adult daily requirement (FDA Daily Values). The bold outer ring = 100% of a day's needs.
Breadfruit (Artocarpus altilis) is a fruit used for steady, lower-glycemic energy (processing-dependent). NutriDex grades the human evidence as Preliminary. Breadfruit is a large starchy fruit eaten cooked as a staple across the Pacific, Caribbean, and tropics, nutritionally closer to potato or plantain than to a sweet fruit. USDA composition data show it is energy- and carbohydrate-dense yet low in fat, high in potassium and fiber, and a useful source of vitamin C; its protein, though modest (about 2.4 g per cooked cup), contains a balanced set of essential amino acids. Food-science work reports a high-amylose starch (reviews cite roughly 77% amylose) and substantial resistant starch, and breadfruit flour is gluten-free and nutrient-dense. Glycemic index, however, is strongly processing-dependent: flour and some preparations test low (GI ~48-62), whereas raw or fried forms can be high, so the "low-glycemic" label applies best to minimally processed, fiber-retaining preparations. Rigorous human metabolic trials of the fruit or flour are essentially absent. The only human intervention data come from small, short (about 3-week) Indonesian randomized trials of breadfruit LEAF extract (not the fruit): one (n=39) reported lower fasting blood glucose in type-2 diabetes, while a blood-pressure trial (n=36) showed reductions in both arms but no significant advantage over placebo. Most remaining health claims (antioxidant, anti-inflammatory, cardiovascular, insect-repellent) rest on in-vitro assays, animal models, and traditional use rather than clinical endpoints. Overall the evidence for the food's benefits is preliminary: the nutrient profile is genuinely favorable, but disease-outcome data in humans are sparse and largely confined to leaf-extract studies. It is best regarded as a wholesome, lower-glycemic starch swap rather than a proven therapeutic.
Purported Benefits
✓Steady, lower-glycemic energy (processing-dependent)
✓High potassium for blood pressure support
✓Gut-supporting fiber and resistant starch
✓Balanced plant protein with essential amino acids
✓Antioxidant phytochemicals
✓Food-security staple crop
Dosing & Compounds
Typical Dose
1 cup cooked cubes (~220 g) as a starch staple in place of rice, potato, or wheat.
Active Compounds
Resistant and high-amylose starchDietary fiber (pectins, cellulose)PotassiumVitamin C (ascorbic acid)Phenolic acids (chlorogenic, cinnamic)Carotenoids (beta-carotene, lutein)Flavonoids (geranyl flavones/chalcones, mainly in leaf)Essential amino acids (leucine, isoleucine, valine, phenylalanine)Medium-chain fatty acids in male inflorescence (capric, lauric, undecanoic)
Safety & Cautions
⚠
Generally safe as a food. The raw fruit is astringent and is eaten cooked. Its high potassium (~1 g per cooked cup) warrants caution for people with advanced kidney disease or on potassium-sparing/RAAS drugs. Leaf extracts used in studies are not the same as eating the fruit and may lower blood pressure or blood glucose, which is relevant if combined with antihypertensive or antidiabetic medication; safety in pregnancy/lactation is unstudied. Latex sap and pollen can trigger allergy in sensitive individuals (Moraceae family, related to jackfruit/fig). Educational only — always check with your doctor or pharmacist before combining Breadfruit with any medicine.
Breadfruit is most often taken for Steady, lower-glycemic energy (processing-dependent), High potassium for blood pressure support, Gut-supporting fiber and resistant starch, Balanced plant protein with essential amino acids. Starchy tropical staple, lower-glycemic and potassium-rich
Does Breadfruit work — what does the evidence say?
Preliminary evidence. Early or small human trials; promising but not yet conclusive. Breadfruit is a large starchy fruit eaten cooked as a staple across the Pacific, Caribbean, and tropics, nutritionally closer to potato or plantain than to a sweet fruit. USDA composition data show it is energy- and carbohydrate-dense yet low in fat, high in potassium and fiber, and a useful source of vitamin C; its protein, though modest (about 2.4 g per cooked cup), contains a balanced set of essential amino acids. Food-science work reports a high-amylose starch (reviews cite roughly 77% amylose) and substantial resistant starch, and breadfruit flour is gluten-free and nutrient-dense. Glycemic index, however, is strongly processing-dependent: flour and some preparations test low (GI ~48-62), whereas raw or fried forms can be high, so the "low-glycemic" label applies best to minimally processed, fiber-retaining preparations. Rigorous human metabolic trials of the fruit or flour are essentially absent. The only human intervention data come from small, short (about 3-week) Indonesian randomized trials of breadfruit LEAF extract (not the fruit): one (n=39) reported lower fasting blood glucose in type-2 diabetes, while a blood-pressure trial (n=36) showed reductions in both arms but no significant advantage over placebo. Most remaining health claims (antioxidant, anti-inflammatory, cardiovascular, insect-repellent) rest on in-vitro assays, animal models, and traditional use rather than clinical endpoints. Overall the evidence for the food's benefits is preliminary: the nutrient profile is genuinely favorable, but disease-outcome data in humans are sparse and largely confined to leaf-extract studies. It is best regarded as a wholesome, lower-glycemic starch swap rather than a proven therapeutic.
What is the typical dose of Breadfruit?
1 cup cooked cubes (~220 g) as a starch staple in place of rice, potato, or wheat.
Is Breadfruit safe? Any cautions or side effects?
Generally safe as a food. The raw fruit is astringent and is eaten cooked. Its high potassium (~1 g per cooked cup) warrants caution for people with advanced kidney disease or on potassium-sparing/RAAS drugs. Leaf extracts used in studies are not the same as eating the fruit and may lower blood pressure or blood glucose, which is relevant if combined with antihypertensive or antidiabetic medication; safety in pregnancy/lactation is unstudied. Latex sap and pollen can trigger allergy in sensitive individuals (Moraceae family, related to jackfruit/fig).
How many studies support Breadfruit?
NutriDex cites 10 sources for Breadfruit, graded "Preliminary".
Cite this page
APA
Peh, D. (2026). Breadfruit (Artocarpus altilis): Benefits, Dosage, Side Effects & Evidence. NutriDex — The Supplement Research Compendium. Retrieved 16 Sept 2026, from https://nutridex.info/s/breadfruit
BibTeX
@misc{nutridex_breadfruit,
author = {Peh, Daryl},
title = {Breadfruit (Artocarpus altilis): Benefits, Dosage, Side Effects \& Evidence},
year = {2026},
howpublished = {NutriDex --- The Supplement Research Compendium},
url = {https://nutridex.info/s/breadfruit},
note = {Reviewed by Dr Daryl Peh, MBBS Singapore, MMed FM. Accessed 2026-09-16}
}
For medical claims, citing the underlying primary studies linked above is preferred. NutriDex is an educational reference, not medical advice.