Mango fruit is one of the most popular fruits and rich in flavor, fragrance, and health promoting qualities, making it number one among new functional foods, often labelled "super fruits. "
What is mango
Mango is one of the delicious seasonal fruits grown in the tropics. The tree is believed to originate from the plains of the Indian subcontinent. From a botanical point of view, this exotic fruit belongs to the Anacardiaceae family, a family that also includes numerous species of tropical flowering trees such as cashew and pistachio among others.
Each fruit is 5 to 15 cm long and 4 to 10 cm wide and has the typical shape of a mango, or sometimes oval or round. The outer skin is smooth and green in ripe mangoes and when it becomes ripe fruit its color turns into golden yellow, crimson red, yellow or reddish orange depending on the type of crop. The fresh mango season lasts from April to August.
Health benefits of mangoes
Mango fruit is rich in dietary fiber, vitamins, minerals, and polyphenolic compounds, flavonoids, and antioxidants.
According to the new research study, the mango fruit may help protect against breast, colon, leukemia and prostate cancers. Several studies and trials suggest that the polyphenolic antioxidant compounds present in mango are beneficial in offering protection against breast and colon cancers.
Mango an excellent source of vitamins
The mango fruit is an excellent source of vitamin A and flavonoids such as beta-carotene, alpha-carotene, and beta-cryptoxanthin. 100 g of fresh fruit offers the recommended daily levels of vitamin A. Together; These compounds are known to have antioxidant properties and are essential for vision.
Prevention of diseases with the use of mango
Vitamin A is also necessary to maintain healthy skin. The consumption of fruits rich in carotenes is known to be beneficial in protecting against lung problems and oral cancer.
Fresh mango is a good source of potassium, which is an important component in removing body fluids that help control heart rate and blood pressure.
It is also a very good source of vitamin B6 (pyridoxine), vitamin C and vitamin E. Consuming foods rich in vitamin C helps the body develop resistance against infectious agents and fights free radicals. Vitamin B6 is necessary for the production of the GABA hormone in the brain.
In addition, the mango peel is also rich in phytonutrients, such as the antioxidant pigments carotenoids and polyphenols.
Handle selection and storage
Mangoes are seasonal fruits; The fresh mango season begins at the end of March when its rich fragrance announces its arrival in the markets.
They are usually harvested while they are still green but perfectly ripe. Organic mangoes that ripen on the tree and are not picked can go bad more easily.
Choose ones with intact skin without any bruises or cuts. Green mangoes can be kept at room temperature for a few days and then mature, for this it is advisable to keep them in paper sleeves. Ripe fruits should be stored in the refrigerator, but never below 10 ° F (50 ° C). Bring it back to its normal temperature when the fruit should be consumed to obtain the natural flavour and flavour.
How to consume mango to take advantage of its benefits
It is recommended to wash the handles in cold water to remove dust or dirt and superficial chemical residues. This fruit should be eaten alone without adding additional seasonings to experience its flavour.
Cut the fruit lengthwise into three pieces so that the middle part is set aside. Next, cut through the skin to separate the skin from the pulp. Chop the pulp into the desired sections as shown in the image above.
Mango can be added to smoothies, juices or natural juices to prepare drinks that result in an ideal vitamin intake, it can also be prepared in drinks to cleanse the body.
It’s important to maintain an average to high protein intake when you want to burn extra fat. The need for this is rooted in the fact that your liver gets amino acids through the digestion of proteins. These amino acids are necessary for producing the glucose needed to turn ketones into usable energy.