Mango Fruit – The Pros and Cons

One medium mango, about 10oz or so, is packed with vitamins, minerals and anti-oxidants. Mango like most fruits are low in protein, about 1 gram for a medium measurement, however high in natural fiber. They do of-course comprise no cholesterol, no saturated fats and about 0.6 grams of essential fatty acids. As for beta-carotene, mango are bursting with it, plus spectacular quantities of potassium and magnesium. It’s the perfect fruit to replenish energy levels after heavy physical exercise like jogging or working out in the gym. Then there is vitamin C, vitamin B1, B2, B3, B6, plus calcium, iron and even traces of zinc.

The mango is indigenous to India, and has been cultivated there for over 4000 years. In

Ayurveda (Traditional Indian Medicine) the ripe mango is seen as balancing and energizing. The dried mango flowers contain about 15% tannin acid used as astringents in cases of diarrhea, chronic dysentery, and chronic urethritis. Mango kernel (seed) decoction (boiled in water) is used as a vermifuge (anti-parasite) and as an astringent for diarrhea, hemorrhages and bleeding hemorrhoids. The fruit cleanses the body, and helps the immune system combat infections.

Each part of mango tree, roots, stems, bark, the blossoms, unripe or ripe fruit, seeds, all have been used over the centuries for their healing and medicinal properties. The mango tree and its medicinal parts have shown to have some antibiotic activity. Additionally they strengthen and invigorate all the nerve tissues of the brain, coronary heart and different components of the body.

Making ready a mango fruit- wash off the sap on the skin before dealing with it. Some fruit is so fibrous that it is troublesome to slice and eat, in this case just squeeze the juice. Non-fibrous mango could be cut in half to the stone, the two halves twisted in opposite directions to separate the flesh from the central flat stone.

In Mexico – the mango is pierced at the stem finish with a long central a part of a special mango folk, then the fruit is held like a lollipop. Small mango are peeled and mounted on an ordinary fork and eaten in the same way.

The fat extracted from the kernel is white and stable like cocoa butter, and is being proposed as a substitute for cocoa butter in chocolate.

In India green hard mango are peeled, sliced, parboiled, then brown sugar, salt, various spices (cumin, ginger, turmeric, coriander, chili etc) are added typically with raisins or other fruits, and cooked to make chutney. Serve with meats, or bean etc this chutney will help improve digestion.

The bark of the tree is high in tannin acid about 16% to twenty% and has been used for centuries in India for tanning hides.

In Thailand green-skinned mango are called “keo”, with sweet, almost fiber-less flesh, they are soaked complete for 15 days in salted water earlier than peeling, slicing and serving with sugar!

In Africa – the gum of the bark is resinous, redish-brown, and is used for mending crockery.

In Hawaii – Hawaiian technologists have developed methods for removing the peel from the fruit for the production of mango nectar, this is a vital export industry to Hawaii.

The Canada Division of Agriculture has developed strategies of preserving ripe or green mango slices by osmotic dehydration.

Within the Caribbean, the leaf decoction (leaves boiled in water) is taken as a remedy for diarrhea, fever, chest complaints, diabetes, hypertension and other ills (see under warning).

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