Jackfruit’s flesh is a good source of vitamin C and its seeds are a source of protein, potassium, calcium, and iron,” Taub-Dix says. “And unlike other fruits, jackfruit contains B vitamins, including vitamin B6, niacin, riboflavin, and folic acid, which is especially important for a healthy nervous system.
He jackfruit (Artocarpus heterogeneous), also known as the jack tree or langka  (in Philippine English), is a species of tree in the fig, mulberry, and breadfruit family (Moraceae).
The jack fruit tree is well-suited to tropical lowlands and is widely cultivated throughout tropical regions of the world, including India, Bangladesh, Sri Lanka, and the rainforests of the Philippines, Indonesia, Malaysia, and Australia/ It bears the largest fruit of all trees, reaching as much as 55 kg (120 pounds) in weight, 90 cm (35 inches) in length, and 50 cm (20 inches) in diameter. A mature jack fruit tree produces some 200 fruits per year, with older trees bearing up to 500 fruits in a year. The jackfruit is a multiple fruit composed of hundreds to thousands of individual flowers, and the fleshy petals of the unripe fruit are eaten. The ripe fruit is sweet (depending on variety) and is commonly used in desserts. Canned green jackfruit has a mild taste and meat-like texture that lends itself to being called “vegetable meat.