Diet Ratings
Fresh jackfruit contains approximately 19-23g net carbs per 100g. Extremely high carbohydrate content makes it completely incompatible with ketogenic diet.
Whole plant food, tropical fruit. Completely plant-based with no animal-derived ingredients. Often used as meat substitute in vegan cooking.
Whole tropical fruit with no processing, grains, legumes, or anti-nutrients. Fits paleo framework as naturally available fruit.
Whole fruit with fiber and nutrients, but higher natural sugar content and caloric density than typical Mediterranean fruits. Not traditional to region. Acceptable in moderation as part of diverse fruit intake.
iSome modern Mediterranean diet interpretations embrace jackfruit as sustainable plant-based protein alternative; however, traditional emphasis favors lower-sugar fruits.
Plant-derived fruit with high carbohydrate and sugar content. Excluded from all carnivore diet protocols.
Fresh jackfruit is a whole, unprocessed fruit with no excluded ingredients. It is naturally compliant with all Whole30 rules.
Fresh jackfruit appears low-FODMAP at restricted portions based on limited testing, but comprehensive Monash data is sparse. Fructose content requires portion control.
iMonash University has limited published testing on jackfruit. Clinical practitioners suggest caution due to fructose content and recommend restricted portions (approximately 80-100g). Individual tolerance varies.
Moderate natural sugar content with good fiber. Acceptable in DASH diet but portion-sensitive due to caloric and sugar density.
Fresh jackfruit is high in natural sugars (~9-10g per 100g) with moderate-to-high glycemic index (~50-55). Starchy texture and high carb density make portioning difficult. Dr. Sears' protocol favors lower-glycemic fruits; jackfruit's carb load exceeds most Zone-friendly options.
Fresh jackfruit contains fiber and some polyphenols but is relatively high in natural sugars with moderate glycemic impact. Nutrient density lower than berries or other anti-inflammatory fruits. Acceptable in moderation but not a priority anti-inflammatory fruit. Whole food form better than processed.
iSome plant-based nutrition advocates emphasize jackfruit's fiber content and potential prebiotic properties. Traditional medicine in Southeast Asia recognizes anti-inflammatory uses, though clinical evidence remains limited.
Fresh jackfruit is high in carbs (~9g per 100g) and natural sugars with minimal protein (~1.5g per 100g). While it contains fiber (~1.5g per 100g), the carb-to-protein ratio is unfavorable for GLP-1 patients. Better avoided or consumed in very small portions.
Controversy Index
Score range: 1–9/10. Higher controversy = more disagreement between diets.