4 Serves
98 Mins
Drain the canned young green jackfruit thoroughly and use a chefs knife to remove the tough core, then shred the flesh into bite-sized pieces.
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MexicanVitamin E
2 mg / 15 mgVitamin K
5 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
9 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
41 µg / 400 µgCalcium
55 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
74 mg / 420 mgPhosphorus
297 mg / 1,250 mgPotassium
1096 mg / 4,700 mgSodium
343 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
40 µg / 55 µgFiber
3 g / 28 gSugar
29 g / 50 gSaturated Fat
4 g / 20 gCholesterol
91 mg / 300 mgCaffeine
0 mgNet Carbs
34 gAlcohol
0 g
Heat the cooking oil in a large skillet over medium heat and sauté the diced onion and minced garlic until softened and fragrant.
Add the shredded jackfruit to the skillet, stirring to coat with the aromatics, and cook for 5 minutes to lightly brown the edges.
Season the mixture generously with salt and black pepper, then reduce the heat to low and simmer for 67 minutes, stirring occasionally to ensure even flavor distribution.
Remove from heat and serve the jackfruit hot, ideally on a bun or as a filling.
25
g149
g14
g
American
Indian