RRI.CO.ID, Jakarta - Jackfruit (Artocarpus heterophyllus), known in Indonesia as nangka, is a tropical fruit valued not only for its sweet flavor but also for its nutritional and functional properties. The fruit contains dietary fiber, vitamins, minerals, carotenoids, flavonoids, and plant compounds that have encouraged research into health and food applications.
According to research published in the journal Food Chemistry, jackfruit contains various phytochemicals, including flavonoids and phenolic compounds, which contribute to its nutritional value and biological activity. These compounds have made jackfruit an attractive ingredient in functional food development.
One of the most notable benefits of jackfruit is its dietary fiber content. Fiber supports digestive health by contributing to bowel regularity and helping maintain a healthier intestinal environment.
Jackfruit has also gained global attention as a plant-based food alternative. The unripe jackfruit texture allows it to be used as a meat substitute, creating opportunities for sustainable food innovation and diversification of plant-based alternatives.
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In addition to the flesh, jackfruit seeds have attracted scientific interest because they contain starch, protein, and bioactive compounds. Researchers are exploring seed flour as a potential ingredient for nutritional products.
Although jackfruit is generally safe and nutritious, individuals with latex allergies may experience cross-reactivity because jackfruit belongs to the Moraceae plant family. Consumption should be adjusted according to individual tolerance.
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