The jackfruit is a multiple fruit, composed of hundreds to thousands of individual flowers, and the fleshy petals are eaten. Jackfruit is commonly used in South and Southeast Asian cuisines. The ripe and unripe fruit is used, as are the seeds.
Other constituents: Quantity
Vitamin C: 17% 13.8 mg
Pantothenic acid (B5): 5% 0.235 mg
Vitamin E: 2% 0.34 mg
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