Jackfruit is a popular fruit that has two types of inner flesh, red flesh and yellow flesh. There are some differences between these two types of pulp in terms of appearance, taste, nutrient content, etc.
1. Appearance. The skin of the red-fleshed jackfruit is reddish in color, and the flesh also appears red. The skin of the yellow-fleshed jackfruit is yellowish in color, and the flesh is yellow.
Second, the taste. Red-fleshed jackfruit has a relatively soft taste, a higher sweetness, and a more delicate taste. Whereas, the taste of yellow-fleshed jackfruit is relatively hard, the sweetness is lower, and the taste is more crisp.
3. Nutrients.
Both red-fleshed jackfruit and yellow-fleshed jackfruit are rich in nutrients such as vitamin C, vitamin B6, and potassium. However, red-fleshed jackfruit also contains an antioxidant called lycopene, which helps lower cholesterol and prevent cardiovascular disease. Yellow-fleshed jackfruit, on the other hand, contains a nutrient called folic acid, which helps prevent neural tube defects in the fetus.
Fourth, the origin of red meat jackfruit is mainly produced in Thailand, Malaysia and other countries, while yellow meat jackfruit is mainly produced in India, the Philippines and other countries. Jackfruit In conclusion, there are some differences between red-fleshed jackfruit and yellow-fleshed jackfruit in terms of appearance, taste, nutritional content, etc. Consumers can choose the type that suits them according to their tastes and needs.