Jackfruits Nutritional compositions
Jackfruits Nutritional composition and uses
Jackfruits Artocarpus heterophyllus of the family Moraceae, is also called jak-fruit, jak, jaca,chakka,chacka .Multiple studies carried out in the past have shown that the proximate and phytochemical composition varies with the variety of jackfruits. Studies have also shown that depending on the variety of the jackfruits, the concentration of carbohydrates and proteins in the seeds vary although they are from the same region.
The authors observed that the protein concentration was as follows for the following varieties of jackfruit seed:
Nettadivarika (6.8%) > Mondan (6.5%) > Venkanni (6.0%) > Valayan (5.9%) > Chemparethy (5.3%); while that for the carbohydrate was Mondan (42.8%) > Valayan (42.5%) > Nettadivarika (40.3%) > Venkanni
(40.2%) > Chemparethy (37.4%) .
Additionally, when compared to other tropical fruits like orange, banana, mango, pineapple papaya and berry, jackfruit pulp and seeds quantitatively contains more protein, calcium, iron and Thiamine and are a good source for these essential nutrients
100 g of edible jackfruit bulbs provide 95 calories. The fruit is made of soft, easily digestible flesh (bulbs) made up of simple sugars like fructose and sucrose that when eaten replenishes energy and revitalizes the body instantly.
Jackfruit is rich in dietary fiber, which makes it a good bulk laxative. The fiber content helps protect the colon mucous membrane by binding to and eliminating cancer-causing chemicals from the colon.
Fresh fruit has small but significant amounts of vitamin-A, and flavonoid pigments such as ß -carotene, xanthin, lutein and ß-cryptoxanthin-. Together, these compounds play vital roles in antioxidant and vision functions.
Vitamin A is also required for maintaining integrity of mucusa and skin.
Consumption of natural fruits rich in vitamin-A, and carotenes has been found to protect from lung and oral cavity cancers.
Jackfruit is a good source of antioxidant vitamin-C, provides about 13.7 mg or 23% of RDA.
Consumption of foods rich in vitamin C helps the body develop resistance against infectious agents and scavenge harmful free radicals.
It is one of the rare fruits that is rich in B-complex group of vitamins. It contains very good amounts of vitamin B-6 (pyridoxine), niacin, riboflavin, and folic acid.
Further, fresh fruit is a good source of potassium, magnesium, manganese, and iron.
Potassium is an important component of cell and body fluids that helps controlling heart rate and blood preessure.