Nutritional value The edible pulp is 74% water, 23% carbohydrates, 2% protein, and 1% fat. The carbohydrate component is primarily sugars, and is a source of dietary fiber. In a 100-gram1⁄2-ounce) portion, raw jackfruit provides 400 kJ (95 kcal), and is a rich source (20% or more of the Daily Value, DV) of vitamin B6 (25% DV). It contains moderate levels (10-19% DV) of vitamin C and potassium, with no other micronutrients in significant content.
|Jack fruit||Kathal, katahal||Palapazham, chakka in malayalam||Phanas||Phanas|
s food Ripe jackfruit is naturally sweet, with subtle pineapple- or banana-like flavoring. It can be used to make a variety of dishes, including custards, cakes, or mixed with shaved ice as es teler in Indonesia or halo-halo in the Philippines. For the traditional breakfast dish in southern India, idlis, the fruit is used with rice as an ingredient and jackfruit leaves are used as a wrapping for steaming. Jackfruit dosas can be prepared by grinding jackfruit flesh along with the batter. Ripe jackfruit arils are sometimes seeded, fried, or freeze-dried and sold as jackfruit chips.