Jackfruit is a popular and nutritious fruit in Bangladesh. But it is not only the flesh that is nourishing; the seeds are full of nutrients too. Many people eat jackfruit seeds boiled, mashed or in curries.

They contain protein, dietary fibre, vitamins, minerals and antioxidants that benefit the body in many ways. Here are some notable benefits of eating jackfruit seeds.

Jackfruit seeds contain a significant amount of plant protein, which helps build cells, grow muscle and repair tissue. For vegetarians they can be a good source of protein.

The dietary fibre in the seeds helps keep digestion regular. It is effective in relieving constipation and keeping the gut healthy.

The vitamins and antioxidants they contain help strengthen the immune system. Eating jackfruit seeds regularly in moderate amounts gives the body more strength to fight infections.

The potassium in jackfruit seeds helps control blood pressure, and their fibre may help lower bad cholesterol, which helps reduce the risk of heart disease.

The seeds contain some iron, which helps the body make haemoglobin, so they may help reduce the risk of anaemia.

Their antioxidants help protect the skin from the harmful effects of free radicals. This may slow signs of skin ageing and keep the skin fresh for longer.

The carbohydrate in jackfruit seeds supplies the body with the energy it needs, making them a natural source of energy for daily work.

The magnesium and other minerals they contain help keep bones strong. Eating jackfruit seeds regularly as part of a balanced diet may support bone health.

Being rich in fibre, jackfruit seeds keep the stomach full for a long time, which reduces the urge to overeat and helps with weight control.

Although often neglected, jackfruit seeds are a highly nutritious food. Rich in protein, fibre, vitamins and minerals, they can play an important part in everything from better digestion to heart health, stronger immunity and skin care. So during the jackfruit season it is worth making a habit of keeping these tasty, nutritious seeds on the menu.

Sources cited: National Center for Biotechnology Information, National Library of Medicine.

Source: Jagonews24. First published in Bengali on The Agro News.