Jackfruit, Kathal or Chakka, no matter what you call it, everyone has at least 1 favorite dish made of this fruit. Whether you like it raw, ripe, cooked or uncooked, no one can deny that Jackfruit is worth appreciating. Grown lavishly in the South Asian region, jackfruit is known for its intriguing texture. It is called as the meat of vegetarians and has many nutrients in it. Due to its humble origins it had been only popular in India and a few regions adjoining, but now due to its versatile nature, the fruit is getting its due. Here are the many reasons why Jackfruit deserves all out attention:
The fruits are not the only part edible, its seeds are eaten as snacks as well.
Jackfruit is 80 per cent water and has important rich in dietary fiber.
The raw fruit is used for cooking and making pickles.
Fresh fruit has significant amount of Vitamin A which is helpful in maintaining skin health.
It is also a good source of antioxidant Vitamin C which helps develop resistance from infection.
Fresh fruit is a good source of potassium, magnesium, manganese, and iron. Potassium is an important component of cell and body fluids that helps controlling heart rate and blood pressure.
Jackfruit is rich in bulk laxative which helps protect the colon mucosa by binding to and eliminating cancer-causing chemicals from the colon.