Nutritive value per 100 g of Jackfruit
Carotene : 175 µg
Thiamin : 0.3 mg
Riboflavin : 0.13 mg
Niacin : 0.4 mg
Vitamin C : 7 mg
Carbohydrates : 19.8 g
Protein : 1.9 g
Fat : 0.1 g
Energy : 88 Kcal
Fibre : 1.1 g
Calcium : 20 mg
Phosphorus : 41 mg
Iron : 0.5 mg
Potassium : 191 mg
Sodium : 41.1 mg
Jackfruit strikes you not only by its mega-size, but also due to its strong aroma. Jackfruit is either oval or oblong in shape. It grows into formidable sizes. The skin studded with short spikes, is pale green when immature and gives a golden hue when just ripe, turning to a reddish brown tint on further ripening. The milk secreted from the stem and the fruit skin is the latex and has the rubber forming isoprene family of chemicals in it.
The aroma of ripe jackfruit is so strong that you love it. Research studies have revealed that about 16 esters, half-a-dozen alcohols, volatile vapours and many other compounds combine to present its typical aroma.
The fruit contains a large number of seeds, each enclosed in a yellowish sheath with strong flavour. Three-fourths (76.2%) of the edible portion is contributed by moisture. The fruit has a little protein and fat, 19.8% carbohydrates and yields 88 Kcals of energy. It also provides appreciable amounts of carotene, thiamine, riboflavin, niacin, vitamin C. In addition it has crude fibre, calcium, iron, potassium and sodium.
(Reference : Fruits, NIN, ICMR)
