Jackfruit, strange to many, especially those in the city, but very common in the eastern parts of Nigeria, is a fruit that deserves more attention than it currently receives. In places like Abia, Enugu and Imo states, it grows abundantly in backyards, farms and along village roads, often called olive by locals who have eaten it for a long time without fanfare. It is eaten fresh, shared casually and rarely discussed as anything remarkable. Yet for many Nigerians outside these regions, jackfruit remains unfamiliar, despite growing naturally in the country and offering real nutritional value.

That gap in familiarity is surprising, because jackfruit is not an exotic import or a recent health trend. It is one of the largest fruits that grows on trees anywhere in the world, well-suited to Nigeria’s climate and quietly packed with nutrients that address some of the country’s most pressing health concerns.

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Supports healthy digestion: One of jackfruit’s most important benefits is its fibre content. According to nutrition data published by the United States Department of Agriculture, jackfruit contains dietary fibre that supports digestion. Fibre helps food move smoothly through the digestive system, supports bowel regularity and reduces the risk of constipation. Diets rich in fibre have also been linked to better blood sugar control and improved heart health, which is increasingly important as processed foods become more common in urban Nigerian diets.

Strengthens the immune system: Jackfruit contains vitamin C, an antioxidant that helps protect the body against infections and supports tissue repair. According to data from the United States Department of Agriculture, a serving of jackfruit provides a meaningful portion of the daily vitamin C requirement. This supports immune function, especially in environments where stress, pollution and inconsistent nutrition can weaken the body’s natural defences, as noted by global public health authorities, including the World Health Organisation.

Supports heart health and blood pressure control: Another key benefit of jackfruit is its potassium content. According to nutrition research, potassium helps regulate blood pressure by counteracting the effects of excess sodium in the body. This matters in Nigeria, where hypertension affects a large share of adults. A 2022 review published in the Nigerian Journal of Cardiology reported national prevalence rates exceeding 30 percent among adults.

Provides antioxidants that protect body cells: Jackfruit contains plant compounds such as flavonoids and carotenoids. Nutrition and food science studies show that these antioxidants help reduce oxidative stress, a process linked to inflammation, premature ageing and chronic diseases. Regular intake of antioxidant-rich foods supports overall cellular health and long-term disease prevention.

Provides natural energy without processed sugars: Jackfruit supplies natural carbohydrates that provide steady energy without relying on refined sugars. Nutritional composition data show that when eaten fresh or prepared traditionally, jackfruit offers sustained energy while remaining relatively low in fat. This makes it suitable for people managing weight, blood sugar levels or energy fluctuations during the day.

For many families in eastern Nigeria, jackfruit has long been part of everyday life, eaten because it is filling, accessible and nourishing. What is missing is wider awareness. Jackfruit should not feel foreign to city residents or be dismissed as village food. It is a local fruit with verified health benefits, according to established nutrition data, that align with modern nutrition needs and deserve a place in conversations about healthy Nigerian diets.

Cynthia Nwanonyiri