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 size, but high in natural fiber. They do of-course contain no ldl cholesterol, no saturated fats and about 0.6 grams of essential fatty acids. As for beta-carotene, mango are bursting with it, plus impressive quantities of potassium and magnesium. It’s the proper fruit to replenish energy ranges after heavy physical train like jogging or working out within the gym. Then there’s 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 fight infections.

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

Making ready a mango fruit- wash off the sap on the skin earlier than handling it. Some fruit is so fibrous that it is tough to slice and eat, in this case just squeeze the juice. Non-fibrous mango can be reduce 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 end with an extended central part of a special mango folk, then the fruit is held like a lollipop. Small mango are peeled and mounted on an peculiar fork and eaten in the same way.

The fat extracted from the kernel is white and solid 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, numerous spices (cumin, ginger, turmeric, coriander, chili and many others) are added typically with raisins or other fruits, and cooked to make chutney. Serve with meats, or bean and many others this chutney will help improve digestion.

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

In Thailand green-skinned mango are called “keo”, with candy, nearly fiber-less flesh, they’re soaked complete for 15 days in salted water before 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 an important export industry to Hawaii.

The Canada Department of Agriculture has developed methods 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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