Jackfruit
A large tropical fruit whose unripe flesh has become a popular meat substitute for its fibrous, shreddable texture.
Gut Health
Energy
Heart Health
Jackfruit is high in vitamin C, potassium, and fiber. It supports immune health and serves as a versatile meat substitute in savory dishes.
Jackfruit
Per
1 cup, ripe, sliced (165g)
Calories
157
Vitamin K
0%
Vitamin A
1%
Vitamin C
25%
Vitamin B12
0%
Vitamin D
0%
Iron
2%
Magnesium
11%
Potassium
16%
Calcium
3%
Fiber
2.5g
Nutrition Highlights
Fiber, potassium, vitamin C, plant protein (modest)
—
Nutrition Density Score (ANDI Score)
Not officially rated
Editorial estimate
Prep Tip
Use unripe (green) jackfruit in canned brine or water for savory, meat-substitute dishes; ripe jackfruit is sweet and eaten as fruit, not as a meat alternative.
Absorption Boost
Spices and marinades — unripe jackfruit has a neutral flavor that takes on whatever it's cooked with, similar to tofu
Vitamin C foods — complements jackfruit's own vitamin C when eaten ripe
Use Caution If
You have a latex or birch pollen allergy — jackfruit can cross-react
You're managing blood sugar closely — ripe jackfruit is fairly high in natural sugar
Storage
Refrigerate cut ripe jackfruit and use within a few days; canned unripe jackfruit keeps in the pantry until opened.
Biomarkers to Track
Subjective
(Daily)
Satiety after meals
Digestive comfort
Objective
(Quarterly)
Fasting blood glucose
Potassium levels