The breadfruit is an equatorial lowland species that grows best below elevations of 650 metres (2,130 ft), but it can be found at higher altitudes up to 590 volts per mile away. Preferred soils are neutral-to alkaline with a pH range between 6 and 7-- preferrred fertility levels include sand or sandy loam types over clay based ones since these offer more stability when growing this crop in some tropical countries such as Jamaica which has anecdotal evidence showing they used rock powders alongside animal manure during colonial times before Sugar cane became king around 1735.
By US Pacific Basin Agricultural Research Center - US Pacific Basin Agricultural Research Center (http://pbarc.ars.usda.gov/pages/research/tpgrmu/Hart-49.jpg)
The breadfruit is a type of tall, lazy tree that can grow up to 30 meters (98 ft) tall. It needs plenty of sunlight and lives in zones with higher elevations where there's more rainfall than other places around the world but it does well even if you give them less natural resources! The plant prefers soil which has neutral-to alkaline pH levels at 6 1–7 retirements or below - not too acidic either way because this would hurt its growth rate . You should also make sure your planting hole hasn't been filled recently since some people use pesticides on their land prior t o cultivation so avoid doing such an act when preparing space ,
Breadfruit (more info) is a type of tree fruit that can be eaten once cooked or it may have other uses. One use for breadfruits are to make fermented and mashed dishes such as "makai" which means ocean in Hawaiian, ceviche made from raw fish covered with lemon juice and chili peppers among others; these foods typically involve mixing the flavorsraphboard ingredients together before preparing them on top off each dish respectively . Whole fruits will cook more quickly than their cavity-less counterparts since steam forms when water comes into contact between plant tissues like pain au chocolates (French), sanbouki(Japanese).
Breadfruit can also be used to make flour and is high in dietary fiber. The fruit is an excellent source of vitamin C, potassium, and vitamin B6. One cup of raw breadfruit provides about 122% of the Daily Value (DV) for vitamin C, 5% of the DV for potassium, and 2% of the DV for vitamin B6. Additionally, breadfruit is a good source of thiamin (20% DV), niacin (14% DV), and magnesium (10% DV). Breadfruit also contains some antioxidants, including anthocyanins and carotenoids.
Despite its benefits, there are some potential drawbacks to eating breadfruit. First, because it is a starchy fruit, breadfruit can be high in carbohydrates and may not be suitable for people with diabetes or those who are trying to follow a low-carbohydrate diet. Second, breadfruit is a source of dietary fiber, and consuming too much fiber can cause gastrointestinal problems such as gas, bloating, and diarrhea. Finally, breadfruit may contain harmful compounds that can harm the liver.
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