The edible pulp is 74% water, 23% carbohydrates, 2% protein, and 1% fat.
The carbohydrate component is primarily sugars, and is a source of dietary fiber.
In a 100-gram (3 ¹⁄₂-ounce) portion, raw jackfruit provides 400 kJ (95 kcal), and is a rich source (20% or more of the Daily Value, DV) of vitamin B₆ (25% DV).
It contains moderate levels (10-19% DV) of vitamin C and potassium, with no other micronutrients in significant content.

The jackfruit is a partial solution for food security in developing countries.
The edible pulp is 74% water, 23% carbohydrates, 2% protein, and 1% fat. The carbohydrate component is primarily sugars, and is a source of dietary fiber. In a 100-gram (3 ¹⁄₂-ounce) portion, raw jackfruit provides 400 kJ (95 kcal), and is a rich source (20% or more of the Daily Value, DV) of vitamin B₆ (25% DV). It contains moderate levels (10-19% DV) of vitamin C and potassium, with no other micronutrients in significant content.
The jackfruit is a partial solution for food security in developing countries.
Jackfruit