Corduroy: a superfood that could help your body

Corduroy: a superfood that could help your body

Known in other parts of the world by other names such as breadfruit or ‘breadfruit’, in English, Corduroy is classified as a superfood for its nutritional value.

According to the study “Breadfruit (Artocarpus altilis): processing, nutritional quality and food applications” (2023)published in the magazine “Frontiers in Nutrition”, which is part of the National Library of Medicine of the National Institutes of Health of the United States, breadfruit is rich in nutrients and complex carbohydrateswhile having a low fat and cholesterol content.

Based on this study, we can say that corduroy has the following benefits:

  1. Gluten free – Corduroy is naturally gluten-free, making it an ideal starch for those suffering from celiac disease, gluten allergy or intolerance or for those looking to diversify the basic diet. For example, those people with irritable bowel syndrome They may benefit from a gluten-free diet.
  2. Lots of fiber – Corduroy provides almost three times the fiber found in brown rice and almost 12 times the amount of fiber found in white rice. Dietary fiber helps reduce constipation and reduces the risk of hemorrhoids. On the other hand, according to the study, corduroy also has a high content of amylose, an insoluble fiber that helps reduce the risk of type II diabetes. This also helps contribute to feelings of satiety by resisting digestion and allows for blood sugar regulation.
  3. Low cholesterol – According to a study carried out by scientists Joannie Dobbs and Noa Lincoln, in 2023, corduroy is also low in sodium, fat, particularly in saturated fats, and It has no cholesterol. Diets low in saturated fat have been found to reduce the risk of bad cholesterol. For its part, a diet low in LDL cholesterol also reduces the risk of cardiovascular disease.
  4. Low glycemic index – According to the published article, corduroy has a low glycemic index when cooked, which helps prevent coronary heart disease, increases the feeling of satiety to regulate food intake, and helps with glucose and lipid metabolism. Additionally, it improves insulin sensitivity to reduce the risk of type 2 diabetes.
  5. Large reserve of amino acids – Corduroy is considered a protein and a carbohydrate, since it provides starches that sustain energy, as well as amino acids that form proteins, providing twice the amount of protein per serving as potatoes, for example. In terms of protein quality, all essential amino acids have been found in breadfruit, reaching an amino acid content greater than 568 mg per gram of protein, a higher percentage of essential amino acids than those found in soybeans.
  6. Other nutrients – In addition to what was mentioned above, corduroy is a good source of copper and thiamine, the former being an important source for connective tissue synthesis, energy production and iron metabolism. For its part, thiamine is essential for energy metabolism and, therefore, helps maintain the growth, development and functioning of cells.

Long journey to the Caribbean

Easy to grow, corduroy is still eaten boiled, fried, roasted, and even raw. A cultural icon of the Pacific, specifically the Polynesian and Hawaiian Islands, corduroy arrived in America on the ships of the English colonizers. It was taken by Captain William Bligh on his second voyage in 1793 to Jamaica, with the purpose of feeding the slaves.

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