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Jackfruit nutrition, glycemic index, acidty and serving size

Jackfruit, raw
*all the values are displayed for the amount of 100 grams

Important nutritional characteristics for Jackfruit

Glycemic index ⓘ Gi values are taken from various sources including USDA and NHS. GI values less than 55 are considered as low. Values above 70 are considered as high.
75 (high)
Serving Size ⓘ Serving sizes are taken from FDA's Reference Amounts Customarily Consumed (RACCs)
1 cup 1" pieces (151 grams)
Acidity (Based on PRAL) ⓘ PRAL (Potential renal acid load) is calculated using a formula.On PRAL scale the higher the positive value, the more is the acidifying effect on the body. The lower negative value is the more alkaline the effect is. 0 is neutral.
-8.9 (alkaline)
86% Potassium
78% Vitamin C
69% Carbs
67% Sugars
66% Magnesium
Explanation: This food contains more Potassium than 86% of foods. More importantly, although there are several foods (14%) which contain more Potassium, this food itself is rich in Potassium more than it is in any other nutrient. Similarly it is relatively rich in Vitamin C, Carbs, Sugars and Magnesium

Jackfruit Glycemic index (GI)


Jackfruit is an unusually large tropical fruit, native to South India. The edible part of it is commonly called “vegan meat” due to its texture and taste.

According to one study, a jackfruit meal has a glycemic index value of 75 (1).

Another study has shown the glycemic index of a ripe jackfruit to be 63, but with a lower glycemic load of 18 (2).

Even though the jackfruit peel is often disregarded, one research has shown a promising potential of jackfruit peel as a new source of antioxidants and hypoglycemic agents (3). The fruit pulp is a natural source of antioxidant compounds (4). 

The fruit has also significantly improved glucose tolerance in both normal and diabetic subjects (5). It can even potentially ameliorate pancreatic β-cell dysfunction, making it an important dietary component for people with type 1 diabetes (6).

Overall, despite the fact that jackfruit is categorized as a moderate to high glycemic index food, it has shown promising hypoglycemic and hypolipidemic results in lab conditions (7) and is advised to diabetics but, as everything, in moderation.


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Macronutrients chart

Daily Value: 3%
1.72 g of 50 g
Daily Value: 1%
0.64 g of 65 g
Daily Value: 8%
23.25 g of 300 g
Daily Value: 4%
73.46 g of 2,000 g
0.93 g


Nutrition Facts
___ servings per container
Serving Size ______________
Amount Per Serving
Calories 95
% Daily Value*
Total Fat 1g
Saturated Fat 0g
Trans Fat g
Cholesterol 0mg
Sodium 2mg
TotalCarbohydrate 23g
Dietary Fiber 2g
Total Sugars 19g
Includes 1g Added Sugars
Protein 2g
Vitamin D 0mcg 0%

Calcium 24mg 2%

Iron 0mg 0%

Potassium 448mg 13%

The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Health checks

Low in Cholesterol
High level of Cholesterol may be dangerous for your health, especially if you suffer from cardio-vascular deseases.
No Trans Fats
Trans fats tend to increase risk of coronary heart disease according to various studies. The National Academy of Sciences (NAS) states that trans fats increase levels of LDL and decrease levels of HDL. According to NAS trans fatty acid consumption should be as low as possible while consuming a nutritionally adequate diet.
Low in Saturated Fats
Dietary Guidelines for Americans 2015-2020 recommends using less than 10 percent of calories from saturated fats link
Low in Sodium
Extensive usage of sodium is not recommended for the people suffering from hypertonia.
Low in Sugars
Using too much sugars can lead to weight gain or diabetes.

Mineral coverage chart

Calcium: 24 mg of 1,000 mg 2%
Iron: 0.23 mg of 18 mg 1%
Magnesium: 29 mg of 400 mg 7%
Phosphorus: 21 mg of 1,000 mg 2%
Potassium: 448 mg of 3,500 mg 13%
Sodium: 2 mg of 2,400 mg 0%
Zinc: 0.13 mg of 15 mg 1%
Copper: 0.076 mg of 2 mg 4%
Manganese: 0.043 mg of 2 mg 2%
Selenium: µg of 70 µg 0%
Choline: mg of 550 mg 0%

Mineral chart - relative view

448 mg
TOP 14%
29 mg
TOP 34%
24 mg
TOP 49%
0.076 mg
TOP 65%
0.043 mg
TOP 67%
21 mg
TOP 88%
0.23 mg
TOP 88%
0.13 mg
TOP 88%
2 mg
TOP 96%

Vitamin coverage chart

Vitamin A: 110 IU of 5,000 IU 2%
Vitamin E : 0.34 mg of 20 mg 2%
Vitamin D: µg of 10 µg 0%
Vitamin C: 13.7 mg of 60 mg 23%
Vitamin B1: 0.105 mg of 2 mg 7%
Vitamin B2: 0.055 mg of 2 mg 3%
Vitamin B3: 0.92 mg of 20 mg 5%
Vitamin B5: 0.235 mg of 10 mg 2%
Vitamin B6: 0.329 mg of 2 mg 16%
Vitamin B12: 0 µg of 6 µg 0%
Vitamin K: µg of 80 µg 0%
Folic acid (B9): 0 µg of 400 µg 0%

Vitamin chart - relative view

Vitamin C
13.7 µg
TOP 22%
Vitamin B6
0.329 µg
TOP 37%
Vitamin A
110 µg
TOP 41%
Vitamin B1
0.105 µg
TOP 47%
Vitamin E
0.34 µg
TOP 64%
Vitamin B3
0.92 µg
TOP 70%
Vitamin B5
0.235 µg
TOP 79%
Vitamin B2
0.055 µg
TOP 80%
Folic acid (B9)
0 µg
TOP 100%
Vitamin B12
0 µg
TOP 100%

Protein quality breakdown

Tryptophan: 34 mg of 280 mg 12%
Threonine: 86 mg of 1,050 mg 8%
Isoleucine: 69 mg of 1,400 mg 5%
Leucine: 103 mg of 2,730 mg 4%
Lysine: 69 mg of 2,100 mg 3%
Methionine: 34 mg of 1,050 mg 3%
Phenylalanine: 52 mg of 1,750 mg 3%
Valine: 86 mg of 1,820 mg 5%
Histidine: 34 mg of 700 mg 5%

Fat type information

Saturated Fat: 0.195 g
Monounsaturated Fat: 0.155 g
Polyunsaturated fat: 0.094 g
The main source of information is USDA Food Composition Database (U.S. Department of Agriculture)
Dietary Guidelines for Americans is used as the primary source for advice in this web resource
Data provided by should be considered and used as information only. Please consult your physician before beginning any diet.