412 MANUAL OF TROPICAL AND SUBTROPICAL FRUITS 



usual way of cooking it is to boil it or to bake it in ovens ; or 

 it is cut in slices and fried like potatoes. The last method is 

 the one usually preferred by foreigners. The fruit boiled or 

 baked is rather tasteless by itself, but with salt and butter or 

 with gravy it is a palatable as well as a nutritious article of 

 diet." 



Alice R. Thompson of Hawaii, who has published analyses 

 of two varieties, says on the point of nutritive value: "The 

 breadfruit is included in the table with bananas because it 

 contains such high amounts of carbohydrates. In comparing 

 it with the banana the hydrolyzable carbohydrates are seen 

 to be much greater in amount. The breadfruit contains 

 considerable amounts of starch even when ripe. The ash, 

 fiber, and protein are high. The Samoan breadfruit was an- 

 alyzed at a riper stage than the Hawaiian specimen, which 

 may account for the larger proportion of starch to sugars in 

 the former." Miss Thompson's 1 two analyses are as follows : 



TABLE VII. COMPOSITION OF THE BREADFRUIT 



The above statements of uses and content apply solely to the 

 seedless variety. In the seeded form the flesh or pulp is of 

 little value, but the seeds, which are eaten roasted or boiled, are 

 highly relished . They have something of th e flavor of chestnuts . 



The breadfruit tree is put to many uses in the Pacific islands. 



1 Report of the Hawaii Exp. Stat., 1914. 



