Health Benefits of Mangoes (Compiled)

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. Mango trees are evergreens that will grow to 60 feet tall. The mango tree will fruit 4 to 6 years after planting. Mango trees require hot, dry periods to set and produce a good crop. Most of the mangos sold in the United States are imported from Mexico, Haiti, the Caribbean and South America. Today there are over 1,000 different varieties of mangos throughout the world.

Mangoes should be soft, but solid. Mangoes can continue to ripen after they have been picked. Hard mangoes can be left out in room temperature to ripen until they have softened. You can place them in a paper bag to speed the ripening process.

The Health Benefits of mangoes

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Mangoes are not only delicious they are also rich in vitamins, minerals and anti-oxidants.

Mangoes are high in fibre but low in calories and sodium.

Mangoes are rich in vitamin A and have good amounts of vitamins B and C as well as Potassium, Calcium and Iron.

We are advised to eat at least five portions of fruit and vegetables a day. Half a mango counts as one portion.

Health Benefits of Mango :~~~~~~~~~~~~~~~~~~

Mangoes contain phenols, this phenolic compound have powerful antioxidant and anticancer abilities.

Mango is high in iron, pregnant women and people with anemia are advised to eat this fruit regularly.

Mango is effective in relieving clogged pores of the skin.

It is also valuable to combat acidity and poor digestion.

Mango is high in antioxidant and low in carbohydrates.

Mango is a rich source of vitamin A(beta-carotene), E and Selenium which help to protect against heart disease and other ailments. 100 gms of edible portion of the mango contain about 1990ug of beta-carotene (vitamin A), which is much higher than in other fruits. The total carotenoids in mango increase with the stage of ripening. Eating mangoes in the season may provide a store of vitamin A in the liver, sufficient to last for the rest of the year and highly beneficial for the prevention of vitamin A deficient disorders like night blindness.

Mangoes, both ripe and unripe are very good sources of vitamin C. 16mg of vitamin C is present in 100 gms of mango. Both vitamins A and C are anti oxidants and help to prevent free radical injury and thus reduce the risk of certain cancers. Ripe mango provides a good source of calories.

The ripe mango is antiscorbutic, diuretic, laxative, invigorating, fattening and astringent. It tones up the heart muscle, improves complexion and stimulates appetite. It increases the seven body nutrients, called 'dhatus' in Ayurveda. They are food juice, blood, flesh, fat, bone marrow and semen. The fruit is beneficial in liver disorders, loss of weight and other physical disturbances.

Just one mango contains 1-3 times your recommended daily intake of Vitamin C and beta-carotene a cancer fighting antioxidant. Mangoes also contain all 4 recognised anti-oxidants (namely Vitamin A, Vitamins C & E and Selenium) that prevent Heart Disease, Cancer and Diabetes - the three biggest killers in the western world.