What is Jackfruit?

Jackfruit, also known as jack tree, fenne, or sometimes simply jack, is related to breadfruit and originated in India. It is part of the mulberry or fig family, found in tropical and subtropical regions worldwide including Southeast Asia, Africa, and Brazil [R, R].

The jackfruit fruit contains fleshy bulbs and starchy seeds, both of which are used as food. This tree produces the highest yield and largest known edible fruit (average weight of 10 kg) than any other fruit tree species [R, R].

Jackfruit is rich in phytonutrients such as phenols and flavonoids and has been studied for its potential antioxidant, anti-inflammatory, antibacterial, anticancer, and antidiabetic qualities [R, R, R, R, R, R].

Snapshot

Proponents:

• Great nutritional value
• Boosts immunity
• Lowers blood sugars
• Combats pathogens
• May reduce inflammation and oxidative stress

Skeptics:

• Clinical evidence is scarce
• Some people may be allergic
• May interact with blood thinners

Components

Jackfruit pulp has many valuable micronutrients including [R]:

• Potassium
• Magnesium
• Vitamin C
• Vitamin A
• Vitamin B3
• Zinc

Raw jackfruit flesh is a good source of carbohydrates. A 100 g portion has 94 calories, 23 g carbohydrate, and 1.5 g fiber. This fiber content is believed to contribute to the jackfruits’ relatively low blood sugar response when compared to sugar and other tropical fruits [R, R, R].

One 100 g portion of jackfruit flesh can provide up to 25% of the recommended daily amount of niacin (vitamin B3), a key vitamin in energy production, nerve function, and hormone production [R].

The jackfruit seed can be boiled or roasted and preserved in syrup like chestnuts, or ground into a meal and blended with wheat flour. The pulp and seed are often ground together into a meal commonly eaten in Sri Lanka [

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