NPR featured research from Susan Murch, a UBC chemistry professor, that delves into the benefits of breadfruit.
Murch and ethnobotanist Diane Ragone, a researcher at the Breadfruit Institute, analyzed the protein content of 49 varieties of breadfruit. Each type had the full suite of essential amino acids, and one even surpassed soybeans in its protein content.
Earlier this year the FDA ruled breadfruit flour is safe for use, based on safety tests completed in Murch’s lab.
