Breadfruit trees produce an abundance of nutritious fruit, are easy to grow, require little attention, thrive under a wide range of ecological conditions, begin bearing fruit in 3–5 years, and produce nutritious fruit for many decades. Breadfruit is an energy-rich food, high in complex carbohydrates, low in fat, and a good source of fiber and minerals. Some cultivars are good sources of antioxidants and Pro-vitamin A carotenoids. All of the Essential Amino acids are found in breadfruit protein and it is a higher quality protein than staples such as corn, wheat, rice, soybean, potato, and pea. It has a low to moderate glycemic index that could be beneficial to control diabetes. Trees can produce annually more than 250 fruit weighing 0.25–5kg each. Yields of 5.23t/ha (fresh weight) can be expected after 7 years, which compares favorably with the average global yields of rice, wheat, or corn at 4.1, 2.6, and 4.0t/ha, respectively. Food technologists, chefs, and entrepreneurs are exploring the uses of the fresh fruit, and developing value-added products, including gluten-free breadfruit flour. There is a resurgence of interest for this crop with nutrient-rich, productive cultivars being planted by the tens of thousands for food security, regenerative agriculture, agroforestry, home gardens, and income generation.