Cempedak fruit often over look by many in favor of more other juicy, tastier season fruits like durian may actually the fruit you should be eating more as it contains a lot of good nutrients.
It is grown in many Asean countries. In Thailand cempedak is known as ‘Champada’; Myanmar ‘Sonekadat’ and in Brunei Darussalam known as either ‘Tibadak’ or ‘Cempedak’.
Full of fibre protein, carbohydrates, potassium and magnesium
Traditionally Malaysians treated and cook unripened cempedak as a vegetable. Which is is probably good since the unripened fruit contains higher amounts of nutritional components according to a study.
Brunei Darussalam University researcher Dr Lim Lee Hoon (Linda Lim) and her team found the unripened cempedak seed has more nutritional components in terms of moisture, ash, crude fibre, crude protein, crude fat, total carbohydrate and energy compared to the ripened cempedak and nangka seeds
As it ripened cempedak and nangka will become more sweet – making it less preferable cooks as vegetable. The study said the fruits sweetness level related to their carbohydrates and energy content.
Sweet cempedak tend to has higher level of carbohydrates, but it also depends on its maturity, growing location and temperature.
The study called Nutrient Composition of Artocarpus champeden and Its Hybrid (Nanchem) in Negara Brunei Darussalam was published in Asean Journal on Science & Technology Development vol. 28, Nov 2011.
Other studies found that the stem bark, aerial plant and roots possess anti-malarial properties and cytotoxicity. Cempedak seeds contain lectins such as IgA1-reactive and D-galactose-binding lectin.
These lectins have been found to be useful in biomedical research for the detection of tumors and the identification of glycoprotein.
Cempedak skin, usually the less useful part of cempedak fruit can be used for the removal of methylene blue and cadmium(II) ions from aqueous solution.