Jackfruit is a tropical tree fruit native to southwestern India. It belongs to the mulberry family, which also includes mulberry, fig and breadfruit.
Jackfruits are large, with thick, yellow flesh and edible seeds and pods. The flesh has a sweet, distinctive flavor, and some describe it as a cross between a banana and a pineapple.
Because of the fibrous flesh of jackfruit, it is often used as a meat substitute in vegetarian and vegan dishes.
Jackfruit is a good source of potassium. Foods high in potassium can help lower blood pressure, according to a reliable source, the American Heart Association (AHA).
Potassium lowers blood pressure by counteracting the effects of sodium and relaxing the walls of blood vessels.
The AHA recommends that healthy adults consume 4,700 milligrams (mg) of potassium daily. A cup of raw sliced jackfruit contains 739 mg of potassium.
Jackfruit is an excellent source of vitamin C, a powerful antioxidant essential for a healthy immune system.
In addition, the body needs vitamin C to make a protein called collagen, which is essential for maintaining healthy skin, bones, connective tissues such as blood vessels and cartilage. Collagen is also important for wound healing.