Jackfruit leaves taste bitter and astringent, like mustard greens, dandelion greens, and collard greens. They’re used in curries and stews in tropical areas of India, Sri Lanka, and Southeast Asia.
The leaves of this majestic tree have been used for centuries as an alternative medicine and flavoring agent in various parts of the world.
They have an earthy aroma with slight hints of menthol when crushed or rubbed between fingers.
Jackfruit leaves are primarily used for their medicinal properties as they contain anti-inflammatory compounds like coumarin, which helps reduce swelling and discomfort associated with arthritis or other joint-related issues.
A study done in Barcelona suggests that eating jackfruit leaves may lower the amount of cholesterol in your blood and make your heart healthier.
Researchers found that people who ate jackfruit leaves every day had much lower levels of total cholesterol than those who didn’t.
They are packed with antioxidants, minerals, vitamins, and fiber that can help reduce inflammation, improve digestion, boost the immune system, and protect against chronic diseases.
Jackfruit leaves are rich in iron, calcium, and vitamins A and C. They also contain traces of protein, fiber, and potassium. Apart from this, jackfruit leaves are also known to contain some essential nutrients like thiamine (B1) and riboflavin (B2).
Jackfruit leaves are also known to have anti-inflammatory properties which help in reducing swelling and inflammation in the body. This is one of the main reasons why they can be used to treat rheumatism as well as other inflammatory conditions like gout and arthritis.
They can be consumed in many forms, including tea, powder, and capsules.