Jengkol is a special Indonesian dish that has a very distinctive aroma. There are tempted more to eat Jengkol because its aroma. However, there are people who avoid this food just because of its aroma. Jengkol plant that has a scientific name of Archidendron Pauciflorum that is a plant that only grows in Southeast Asia such as Malaysia, Indonesia, and Thailand (Haryadi, 2013). Jengkol can be made into a variety of different delicious foods.
Jengkol Nutrient content:
Before we discuss more further, its better we must know about the nutritional content that is inside jengkol
| Nutrients | Jengkol |
| Energy | 42,1 kcal |
| Protein | 2,7 g |
| Fat | 0,1 g |
| Carbohydrate | 7,8 g |
| Vitamin A | 30 ยตg |
| Vitamin C | 7 mg |
| Calcium | 14 mg |
| Iron | 0,8 mg |
(Jengkol nutrients in 100 grams of Jengkol)
Source: Nutrisurvey
It is classified as one of the most affordable food ingredients and can be obtained by all groups in society, Jengkol contains enough nutrition that is quite complete. Apart from energy, protein, and fat, Jengkol also contains various kinds of vitamins and minerals such as vitamin a, vitamin c, iron and even calcium. However, of all the nutrient contents available, the iron contained in Jengkol is an added value itself. Iron is a nutrient that plays a role in spreading oxygen throughout the body. Iron deficiency can result in decrease in work productivity (Almatsier,2004). If we compare Jengkol with Beets, which is also a food ingredient that is known to treat anaemia, the iron content in Jengkol does not differ much. Based on the table above there is 0,8 mg of iron, while in 100 grams of beets contain 0,9 mg of iron (Nutrisurvey,2021). This means that Jengkol is also a great source of iron.
Jengkol Stew
| Nutrients | Fresh Jengkol | Jengkol Stew |
| Energy | 42,1 kcal | 212 kcal |
| Protein | 2,7 g | 6 g |
| Fat | 0,1 g | 10 g |
| Carbohydrate | 7,8 g | 29,1 g |
Comparison nutritional content between fresh jengkol and jengkol stew
Source: Risqi,2018
Fresh Jengkol when processed into different kind of delicious foods, will change its nutritional contents especially in energy, protein, fat, and carbohydrates. After being processed, the nutrient content will increase as you can see from the table above. This happens in processing because various of spices are added and the use of oil also affect its nutritional value contained.
Danger
Behind the nutritional content in Jengkol, there are compounds that need to be paid attention when consuming and processing Jengkol namely Jengkolat acid, which can cause jengkolat acid poisoning. Eating raw jengkol and undercooked can potentially increase the risk of poisoning. This can happen because the jengkolat acid content is still intact and active. Lack of endurance and an empty stomache when consuming jengkol, also has the potential to increase the risk of jengkolat acid poisoning (BPOM,2016). Jengkolat acid that enters the body in access, can precipitate forming crystals that have the potential to create kidney stones that will cause the urinary tract to be blocked. This condition can then develop into kidney failure disease. In a study, it was found that patients with kidney failure consumed 1-2 Jengkol on average (Dermawan et al, 2019). This indicates that it is better for us to not consume jengkol excessively.
Still worried of the jengkolat acid content? No need to worry, by following the tips below, jengkolak acid poisoning can be avoided.
- Avoid consuming raw jengkol. However, if you want to consume it as fresh vegetable it is better if the jengkol is planted again for a few days until the sprouts grow and the double chip has cracked
- Avoid consuming jengkol on an empty stomach
- Do not consume jengkol excessively
(BPOM, 2016; Haryadi, 2013)
As a typical Indonesian food, Jengkol has a million benefits and nutrients in it. However, in processing and consuming it, you have to pay attention to several things to ensure your food is safe. One thing is for sure to everything should be consumed in moderation and never excessively, including jengkol.
Contributor: Dinda Elaphria P.B 6th semester student at Bachelor of Nutrition Program, Faculty of Public Health University of Indonesia
Reference:
- Almatsier, S., 2004. Prinsip Ilmu Dasar Gizi. Jakarta: Gramedia Pustaka Utama.
- BPOM. 2016. [online] Ik.pom.go.id. Available at: <http://ik.pom.go.id/v2016/artikel/BAHAYA-KERACUNAN-ASAM-JENGKOLAT4.pdf> [Accessed 24 April 2021].
- Darmawan, A., Carolina, M. and Kusdiyah, E., 2019. Hubungan Konsumsi Jengkol dengan Kejadian Gagal Ginjal Kronis di Bagian Penyakit Dalam RSUD Raden Mattaher Jambi Tahun 2017. Jambi Medical Journal, 7(2), pp.144-150.
- Haryadi, J., 2013. Tahukah Anda? Fakta Buah dan Sayur yang Berbahaya. Jakarta: Dunia Sehat, pp.17-19.
- Risqi, A., 2018. Nilai kandungan gizi Semur jengkol. [online] Nilaigizi.com. Available at: <https://nilaigizi.com/gizi/detailproduk/605/semur-jengkol> [Accessed 24 April 2021].