Physical properties and chemical composition of seed flour of jackfruits collected from different growing areas were investigated. Three types were Khaja, Dorosha and Ghila. Mature and ripe jackfruits were collected from two locations (Modhupur and Valuka). Fresh seeds were used for analysis. Seeds were prepared in two types flour-raw seed flour and roasted seed flour.There were differences in chemical contents of the seeds. Highest moisture content was found in Valuka Khaja . Dry matter content was observed highest in Valuka Ghila jackfruit seeds while lowest in Valuka Khaja . Ash content was higher in Valuka seeds in comparison to Modhupur seeds. Roasted seeds contained higher protein percentage than raw seeds. Highest starch content was found in modhupur Ghila raw seeds whereas lowest in valuka Khaja raw seeds. Highest fat content was found in Dorosha and Ghila types. Dorosha roasted seed flour contained substantial amount of minerals among the types.