Jackfruit is a type of fruit that is native to the Indian subcontinent, and is widely used in India’s cuisine - both in raw and ripe forms. However, the fleshy part of jackfruit, which is savoury when raw and sweet when ripe, isn’t the only part of jackfruit that is used.
Jackfruit seeds are usually not thrown off, and are instead either cooked in curries or roasted and consumed separately. Jackfruit seed flour and seed oil are other byproducts which are also used. Jackfruit seeds have been traditionally used in Chinese and Indian medicine, but researchers across the world have only recently started discovering its many benefits.
Jackfruit seeds have a high nutritive value. According to a study published in PLoS One in 2018, jackfruit seeds are a rich source of fiber, potassium, calcium and sodium. It’s also a great plant-based source of starch and protein, and is packed with vitamins, minerals and antioxidants.
These seeds are especially rich in two types of B vitamins, thiamine or vitamin B1 and riboflavin or vitamin B2. Jackfruit seeds are also rich in magnesium and phosphorus, and are full of antioxidants too. The presence of all these nutrients makes jackfruit seeds highly beneficial for our health.