Main Nutrients (per 100g):

Calories (kcal) 32 ,

Vitamin C (mg) 23

Carotenoids (mcg) 8050 ,

Protein (g) 0.6 ,

Iron (mg) 0.2

Zinc (mg) 0.09

Mango

Mango mango

Also known as mango, lemongrass, is a tropical evergreen tree in the family Lacertaceae, genus Mango produces fruits that have an interesting shape: some are egg-shaped, and some are round, kidney-shaped and heart-shaped. Fruit skin has a variety of colors, light green, yellow, crimson; flesh is yellow, fibrous, with varying sweet and sour taste, aroma, juicy and large kernel. Mango set of tropical fruit essence in one, known as the "king of tropical fruits".

Nutritional value

Raw mango has a high water content (about 82%), containing 32 kcal per 100 grams, and the immature fruit contains starch, which is converted to sugar when ripe.

Mature mango pulp contains 14% to 16% sugar, soluble solids 15% to 24%, another rich in vitamin A, vitamin B, vitamin C and a variety of minerals and amino acids that the human body needs.

Effects on disease and health

Mango is good for the stomach, vomiting, and stop fainting. In ancient times, all those who traveled across the ocean, all carry some mango to solve the problem of seasickness. At the same time, mango for vertigo, Meniere's disease, high blood pressure dizziness, nausea and vomiting are beneficial.

Mango carotene, vitamin A content is particularly high, beneficial to the improvement of vision, can moisturize the skin, is the beauty of the ladies fruit.

Mango also contains a substance called mangiferin, there are obvious anti-lipid peroxidation and protection of brain neurons, can delay cell aging, improve brain function. It can also significantly improve the vitality of erythrocyte catalase and reduce erythrocyte hemoglobin, as well as the efficacy of the cough, cough, phlegm, asthma and other conditions have an adjunctive therapeutic effect.

Mango contains mango acids and other compounds, with anti-cancer pharmacological effects; mango juice can also increase gastrointestinal motility, so that the feces in the colon to shorten the stay time, so eat mango on the prevention and treatment of colon cancer is very beneficial.

The content of vitamin C in mango is higher than the general fruit, and can reduce cholesterol, triglycerides, often eat mango can constantly replenish the body's consumption of vitamin C, and is conducive to the prevention and treatment of cardiovascular disease.

Dietary taboos

Mango is one of the few protein-rich fruits, eat more easy to satiate.

Allergic people should be careful to eat mango, after eating to wash off the residual mango juice meat on the skin around the mouth and lips in a timely manner to avoid allergic reactions. It is best to cut the mango pulp into small pieces and send it directly into the mouth. After eating mangoes, rinse your mouth and wash your mouth in time to avoid juice residue.

The average person should also not eat a lot of mango, otherwise the skin will be yellow and cause damage to the kidneys. Mango consumption should be avoided at the same time to eat garlic and other spicy foods to avoid yellowing of the skin.

Mango is toxic with dampness and should be avoided if you are suffering from skin diseases or tumors.

Selection, preservation and consumption methods

Mango ripe will be softened, intolerant of transportation, so most fruit farmers will be pre-picked, and then ripened, but so the fruit has lost its natural freshness, aroma and sweetness, so in the selection of the degree of firmness as a standard of judgment, that is, the fruit ripeness in eighty percent or ninety percent or more, such as less than there is no freshness of the original fruit flavor and aroma.

Usually near the tip of the feeling of hard, elastic is good; too hard or too soft should not choose. Generally speaking, the best quality mangoes are those that ripen naturally on the tree before picking.