Mangoes: perfect combination of taste and health

10-Oct-2008

Tags: Mangoes , Mango , Fruit , Vegetable , Health Mangoes , Mango , Fruit , Vegetable , Health , Diet , Food more less

Mangoes "The king of summer fruits" is not only delicious in taste but healthy too. The mango is among the most delicious of all the tropical fruits; but, when unripened, this "fruit" is used as a vegetable. The mango originated in Southeast Asia where it has been grown for over 4,000 years. Over the years mango groves have spread to many parts of the tropical and sub-tropical world, where the climate allows the mango to grow best. The Portuguese introduced the Mango to a wider audience in the 16th century taking the fruit to Africa from Southern India. It reached Brazil and the W. Indies in the 18th century and Mexico and Florida in the 19th Century. India remains the World's largest producer. Top Mango exporters are India, Pakistan, Puerto Rico, Mexico, Brazil, Israel, South Africa and Peru.

Climatic Condition required for it's growth: Mango trees require hot, dry periods to set and produce a good crop. The mango is tolerant to a wide range of climatic conditions. It is successfully cultivated, under conditions which vary from very hot, very humid to cool and dry, to very hot and arid. Climatic conditions in a specific area will, firstly determine whether mangoes can be cultivated commercially in the given area, and secondly, will influence the choice of cultivators.

It is advised that the average temperature during winter, should preferably be above 5 degrees C. For optimum growth, and production, the average maximum temperature should be between 27 and 36 degrees C. Mangoes will grow in areas with an average annual rainfall of less than 300mm, provided other climatic conditions are favorable. Mangoes grow and produce well on a wide variety of soil types. Under irrigation, mangoes grow will in soils with an unimpeded depth of more than 1 m. The ideal soil texture for mango cultivation under irrigation is a sandy loam or loam, i.e. with a clay content of 15 - 25%.

Varieties of mangoes: There are over 2,500 varieties of mango, and all are green when unripe. Some remain green, while other turn golden, bright red, or a combination of these colors. Mangoes can be round, oval, heart-shaped, or kidney-shaped; and can weigh as little as a few ounces or as much as five pounds.

Some of the more popular varieties include: Alphonso or Alphonsine Francis Haden Keitt Manilla Manila Super Mulgoba Sandersha Gandaria, ma prang (Thai), kundang (Malay) Kuini, Ma-mut (Thai)

Nutritional facts: Mango is an excellent source of carotene, vitamin A, C, E, B vitamins, and copper. It is also a good source of potassium, magnesium and a very good source of both soluble and insoluble fiber. 1-cup serving of sliced mango provides 12% of the daily value of fiber; more than half is soluble fiber, the type of fiber that binds on to cholesterol and helps to prevent cardiovascular disease. Mangoes have a high concentration of carotenoids, antioxidants, and various flavonoids. For the health conscious, 100g of mango contains about 75 calories.  

Benefits of mangoes include:

• Protects you from cancer: According to data obtained from 2002 research conducted by Dr. Percival, and associate professor at the University of Florida's Institute of Food and Agricultural Sciences, mango is able to stop normal cells from turning into cancer cells.

• Protects from gallbladder cancer: A diet analysis of 64 patients with gallbladder cancer and 101 patients with gallstones showed that mango consumption can reduce the risk of gallbladder cancer by 60% the highest reduction in the risk of this cancer found for any fruit or vegetable.

• Protects you from Anemia: Because of their high iron content, mangoes are beneficial for people with anemia.

• High potassium and magnesium content of mangoes protects people who suffer from muscle crump, stress, and heart problems can benefit from mangoes.

• Mangoes are perfect to replenish salts, vitamins and energy after physical exercise.

Beauty Aids: Taking Mango regularly makes the complexion fair and the skin soft and shining . Bleeding: Because of its content in Vitamin C and Calcium the Mango tightens the capillary vessels and prevents oder cures bleedings of inner parts. Burns: Burnt ashes of Mango leaves applied on the burnt parts give quick relief.

 

• Diarrhea: Sun dried Mango leaves powdered, 2-3 x a day half a teaspoon with water. Taking a cup sweet Mango juice with 25 grams curd and tsp. Ginger juice 2 or 3 times a day controls loose motions. Boil 20 grams powder of Mango bark in a liter of water and reduce it to 250 gram. Taking this juice with 1 gram of black salt cures diarrhea.

• Dry cough: Roast a ripe Mango on hot sand in a pan. Draw out the the juice of this Mango eliminates all the bronchial congestion and gives relief in cough. According to Hakeem Hashmi sucking the juice and not eating cut mangoes is better for health and some note of caution about Mango eating

• Fever: Paste of Mango roots applied on palms & soles cures fever.

• Gall & Kidney Stones: Dried and powdered Mango leaves, 10g a day in water (kept overnight in a tumbler) helps in releasing stones.

• Mango contains glutamine acid: This is an important protein for concentration and memory.

• Pregnancy: A pregnant woman should eat at least one mango a day - the calcium and magnesium of the mango relaxes the muscles, relieves stress and prevents abortion.

• Teeth Problems: Dried Mango seeds is a good toothpaste, strengthens the gums and helps in curing dental problems foul smell pyorrhea.
• Mango can be safely enjoyed by people with diabetes. When plasma glucose and insulin response to various tropical fruits were compared, the glucose response curve to mango was the lowest of all.

How to select and store: When selecting a mango there are a few key qualities to look for.

• Look for a firm, unblemished skin, usually with bright colors.
• If the mango is to be eaten that day, smell for a sweet, tropical ambrosial scent coming from the stem end. Give a light but firm squeeze. The flesh should have some give.
• If the mango is being bought for later use, it should be firmer fleshed with a tight skin and its color may be a little dull. To ripen, it should be kept at room temperature open to the air for several days.
• The mango is ready to eat when the skin is brightly colored, the flesh is soft and the aroma is sweet.
• Mangoes should not be refrigerated during the ripening process.
• Fully ripe mangoes can be stored in the fridge for up to a week.

Enjoy Quick Mango Shake with your family and here is how:   Ingredients 1 mango, pulp only  1 cup fresh curd 2 tablespoon sugar Ice cubes Method Blend all the ingredients in a mixer until smooth. Pour it into tall glasses and serve  immediately.

It's advisable not to have more than two mangoes in a day, particularly if watching calories, but when you eat them make sure you enjoy the full flavor. So next time when you go for shopping don't forget to get mangoes for the better health of you and your loved ones.

(Sources: mad4mango.com, mango.co.za, innvista.com, freshmangoes.com, disabled-world.com, niyasworld.blogspot.com, goodwithchildren.com)

Previous

Random health

Next