Nutritional prospects of jackfruit and its potential for improving dietary diversity in Uganda.

Uganda's Jackfruit has high macronutrients, especially magnesium and calcium. This study revealed that the amounts of these macronutrients were higher than those found in commonly consumed fruits, giving jackfruit a nutritional advantage with respect to these nutrients. The varieties sampled also differed significantly (p < 0.01) for some nutrients such as vitamin C, crude fat, crude fibre, total soluble solids and juice yield, highlighting the potential for selection for targeted nutritional gains. The seeds however, had less amounts of most of the quantified nutrients that also differed among the varieties. Significant intraspecific variation of the leaf total phenolics was also observed. With regard to the quantified nutritional elements in the flakes, the ethno-varieties were separated in space along PC1 (p < 0.001), PC2 (p < 0.001) and PC3 (p < 0.01) indicating their distinctness.