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The Benefits of eating Jackfruit

I love Jackfruit or locally known as, Nangka, don’t you?

Sweet and an immediate energy booster, what’s there not to like?


One yellow fleshy piece minus the seed has, significant amounts of vitamin-A, and flavonoid pigments such as carotene-ß, xanthin, lutein and cryptoxanthin-ß. 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. Jackfruit contains potassium (important component of cell and body fluids that helps controlling heart rate and blood pressure), magnesium, manganese, and iron.

100 g of edible jackfruit provides only 95 calories. It has a lot of water content and a ton of fibre. Fiber as you know,  helps protect the colon mucous membrane by binding to and eliminating cancer-causing chemicals from the colon.

Sweet, succulent, nutritious, we have it in abundance here, so … go get some!


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