The largest fruit in the world: jackfruit
The jackfruit can be considered a superfood because it gives us a series of phytonutrients, minerals, vitamins, proteins, carbohydrates, and very beneficial minerals.
At first glance, it does not seem like an appetizing fruit. With exorbitant dimensions (90 centimeters high by 40 wide), its greenish color when it is not yet mature and its rough texture and protuberances are not too attractive. Nor its color when ripe, similar to that of ripe plantain, and its smell improves prospects, but in its case, the good is hidden inside. And it is full of segments of a color between orange and yellow, between 60 and 500 bulbs with a sweet and slightly acid taste, a kind of mixture between orange and mango.
Option for vegetarians
It is a fruit difficult to cut because of the high latex content of its bark, an effective natural colorant, but the jackfruit takes advantage of everything since its leaves are perfect for feeding farm animals. It is even considered a good substitute for meat for its similar texture with pork and chicken, although its protein intake (1.7 grams / 100) does not reach those of the caper (2.4 grams) or avocado (2 grams). gr.). The seeds that are inside their segments do reach 6 grams of protein, even above the lentils, and can be eaten cooked, cooked as legumes or toast.
Full of benefits
The jackfruit can be considered a superfood because it gives us a series of phytonutrients, minerals, vitamins, proteins, carbohydrates, and very beneficial minerals, but among which its high content of vitamin A, which favors the health of the skin, stands out in a special way.
In addition, the amount of calcium that can be found in jackfruit is similar to that of milk, but precisely because this fruit also has a high intake of vitamin C, we are helping our body to assimilate much better than calcium. And we have the guarantee that both contributions come from a natural source of food.
The seeds of jackfruit
As their seeds are also edible, and delicious, we can differentiate between the contributions of their pulp and their seeds. In the case of proteins, carbohydrates, and fiber, we will always find a greater contribution in the seeds than in the pulp. But in calcium, where the pulp of the jackfruit is between 22 and 50 grams, its seeds barely have 0.5 grams.