Breadfruit trees produce an abundance of nutritious fruit, are easy to grow, require little attention, thrive under a wide range of ecological conditions, begin bearing fruit in 3–5 years, and produce nutritious fruit for many decades. Breadfruit is an energy-rich food, high in complex carbohydrates, low in fat, and a good source of fiber and minerals. Some cultivars are good sources of antioxidants and Pro-vitamin A carotenoids. All of the Essential Amino acids are found in breadfruit protein and it is a higher quality protein than staples such as corn, wheat, rice, soybean, potato, and pea. It has a low to moderate glycemic index that could be beneficial to control diabetes. Trees can produce annually more than 250 fruit weighing 0.25–5 kg each. Yields of 5.23 t/ha (fresh weight) can be expected after 7 years, which compares favorably with the average global yields of rice, wheat, or corn at 4.1, 2.6, and 4.0 t/ha, respectively. Food technologists, chefs, and entrepreneurs are exploring the uses of the fresh fruit, and developing value-added products, including gluten-free breadfruit flour. There is a resurgence of interest for this crop with nutrient-rich, productive cultivars being planted by the tens of thousands for food security, regenerative agriculture, agroforestry, home gardens, and income generation.

Breadfruit trees produce an abundance of nutritious fruit, are easy to grow, require little attention, thrive under a wide range of ecological conditions, begin bearing fruit in 3–5 years, and produce nutritious fruit for many decades. Breadfruit is an energy-rich food, high in complex carbohydrates, low in fat, and a good source of fiber and minerals. Some cultivars are good sources of antioxidants and Pro-vitamin A carotenoids. All of the Essential Amino acids are found in breadfruit protein and it is a higher quality protein than staples such as corn, wheat, rice, soybean, potato, and pea. It has a low to moderate glycemic index that could be beneficial to control diabetes. Trees can produce annually more than 250 fruit weighing 0.25–5 kg each. Yields of 5.23 t/ha (fresh weight) can be expected after 7 years, which compares favorably with the average global yields of rice, wheat, or corn at 4.1, 2.6, and 4.0 t/ha, respectively. Food technologists, chefs, and entrepreneurs are exploring the uses of the fresh fruit, and developing value-added products, including gluten-free breadfruit flour. There is a resurgence of interest for this crop with nutrient-rich, productive cultivars being planted by the tens of thousands for food security, regenerative agriculture, agroforestry, home gardens, and income generation.