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Benefits and Dangers of Consumption of Jackfruit

KOMPAS.com – For Indonesians, jackfruit is not an unfamiliar fruit. Apart from being directly consumed, jackfruit can also be processed into pendamoing rice dishes.

In fact, overseas jackfruit is also used as a substitute for meat.

The nutritional content in the nagka cannot be underestimated. The fiber content in jackfruit is quite high.

In 100 grams of jackfruit contains about 3 grams of fiber, 95 calories, 2 grams of protein and 0.6 grams of fat.

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Jackfruit also contains vitamins, minerals and phytochemicals, such as the following:

  • vitamin C
  • pyridoxine (vitamin B6)
  • niacin (vitamin B3)
  • riboflavin (vitamin B2)
  • folic acid (vitamin B9)
  • calcium
  • magnesium
  • Potassium
  • Phosphor.

According to dietitian Mira Ilic, the combination of potassium, fiber and antioxidants can benefit heart health.

“Jackfruit also contains flavonoids and lignans, plant compounds that can help fight inflammation,” said Ilic.

In fact, jackfruit has long been used for traditional medicine, especially as an antimicrobial and antifungal.

Helps control sugar levels

The glycemic content in jackfruit is low. D Eating foods with a high glycemic index content has also been shown to help control blood sugar levels.

Also, jackfruit contains several proteins, which can help prevent blood sugar levels from rising too quickly after eating.

Jackfruit also contains flavonoid antioxidants, which can balance blood sugar levels.

Although consuming jackfruit has many benefits, some people with certain conditions should avoid it.

For people who are allergic to latex or pollen, you should avoid consuming jackfruit.

Jackfruit also contains high potassium, which can be dangerous for people with chronic kidney disease (CKD) or acute kidney failure.

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People with this condition can develop hyperkalemia if they consume a lot of potassium.

Hyperkalemia is a buildup of potassium in the blood that can lead to weakness, paralysis, and heart attacks.