People in rural areas eat jackfruit in various ways. Many people squeeze the soft cells and extract the juice and eat it with milk, rice or mudri. Someone eats with pantabhat. Someone just likes to eat again. Raw jackfruit curry is a favorite food of vegetarians. Its beech can be cooked, mashed and fried with fish and meat. Jackfruit is an excellent cow feed. Juice, jelly, squash, jam and even jackfruit can be made with jackfruit. Some local and high yielding varieties of jackfruit are cultivated in the soil of this country. Number of high yielding jackfruits is 3. Among these, Bangladesh Agricultural Research Institute has so far developed two varieties namely Bari Jackfruit-1 and Bari Jackfruit-2. Besides, Germplasm Center of Bangladesh Agricultural University has released 1 variety named FTIP Bau Jackfruit-1. Hazari, Padmaraj, Champagandha, Golapgandha and Rudrakshi are some of the local varieties.
Jackfruit has many nutrients. According to nutritionists, every 100 grams of edible fruit contains 4600 micrograms of carotene (vitamin-A). Other nutrients include 1.8 grams of meat, 9.9 grams of sugar, 0.1 grams of fat, 1.1 grams of minerals, 20 milligrams of calcium, 0.5 milligrams of iron, 0.11 milligrams of vitamin B1, vitamins. -'B2 '0 decimal 15 mg, vitamin-C 21 mg and food energy is 48 kcal.
Jackfruit has many medicinal properties. Reduces the risk of serious illnesses such as cancer and heart disease. Beneficial for hypertension, night blindness, ulcers, tension, overweight, bloody diarrhea, malaria, colds, fevers and coughs. Regular consumption of jackfruit prevents a type of bone disease called osteoporosis, as well as strengthens its structure. To remove wrinkles on the skin, it should be mixed with cold cream and used regularly. Jackfruit seeds contain a lot of hemoglobin, which eliminates anemia in the body. So in the summer season, I eat enough jackfruit to keep myself healthy. I keep others fresh too. Everyone should have such an opportunity.
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