ASSORTED FOODS (Please click on the page number to go directly to the table)
Artocarpus altilis ______________________________________________________________ 1 mahi (Pohnpeian), mei (Pingelapese), breadfruit (English),_________________________ 1 Variety name: Meiniwe (unseeded, smooth-skinned) ____________________________ 1 Artocarpus mariennensis _______________________________________________________ 2 mahi (Pohnpeian), mei (Pingelapese), breadfruit (English),_________________________ 2 Variety name: Meikole (seeded, rough-skinned)._______________________________ 2 Cyrtosperma chamissonis _______________________________________________________ 3 mwahng (Pohnpeian), mweiang (Pingelapese), Giant swamp taro (English) ___________ 3 Variety name: Simihden ___________________________________________________ 3 Musa spp. (Fe’i of the Australimusa Series)________________________________________ 4 uht (Pohnpeian), wis (Pingelapese), banana (English), _____________________________ 4 Variety name: Karat ______________________________________________________ 4 Pandanus tectorius ____________________________________________________________ 5 deipw (Pohnpeian), kipar (Pingelapese), pandanus (English), _______________________ 5 Variety name: Swaipwepwe ________________________________________________ 5 Katsuwonus pelamis ___________________________________________________________ 6 kasuwo (Pohnpeian), lesapwil (Pingelapese), skipjack (English), ____________________ 6 Scarus spp.___________________________________________________________________ 7 mahu (Pohnpeian and Pingelapese), parrotfish (English), _________________________ 7 Thunnus albacares ____________________________________________________________ 8 karangahp (Pohnpeian), pweipwei (Pingelapese), yellowfin tuna (English), ___________ 8
COMMUNITY FOOD SYSTEM DATA TABLE # 1 Food category: Starchy Staple Scientific identification: Artocarpus altilis Local name & other common names: mahi (Pohnpeian), mei (Pingelapese), breadfruit (English), Variety name: Meiniwe (unseeded, smooth-skinned) Part(s) used: Fruit flesh Preparation: Boiled or baked with or without coconut cream, pounded with coconut cream, or sliced and fried. This variety may be eaten mature, half-ripe or ripe. There are two types of breadfruit varieties, smooth-skinned and rough-skinned. The smooth-skinned are preferred for both boiling and baking, whereas the rough-skinned are used more for baking.
Nutrient
Nutrient Composition/100g (edible portion)
Moisture, g Energy, Kcal Protein, g Fat, g Carbohydrate, g Fiber, g Ash, g Vitamin A, RE-μg Vitamin A, RAE-μg Beta carotene equivalents, μg Beta carotene, μg Total carotene, μg Vitamin C, mg Thiamin, mg Riboflavin, mg Niacin, mg Folate, μg Calcium, mg Iron, mg Phosphorus, mg Zinc, mg
Flesh 64.2* – 81 313 1.3 0.9 14.4 2.5 1* – 6 1* – 3 7.5* – 35*
