April 27, 2023 (The National Culinary Review) Breadfruit, or ʻulu as it is called in Hawaiʻi, is a shining star among Hawaiian crops that is largely unknown to mainland chefs. Nutritionally, it is a complete protein with all of the essential amino acids, is a good source of complex carbohydrates and contains such minerals as potassium, calcium, iron, magnesium and more.
Chefs of Hawaiʻi are interested in breadfruit as an alternative to common starch foods like rice and potatoes, says Noel Dickinson, coordinator for the Breadfruit Institute at the National Tropical Botanical Garden on Kauaʻi. “Aside from being very nutritious, it is gluten-free, so it’s a comparatively healthy starch.”
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