Overview

Mango is a tropical fruit, however they are often grown up to 1,100m on top of mean water level. There shouldn't be wetness, rain or frost during flowering. The temperature should be in between 24 and 27 °C which is good for its cultivation. It's grown altogether in all states. Andhra Pradesh is superior in total production, whereas Uttar Pradesh first-rate in area wise production. Andhra Pradesh, Uttar Pradesh, Bihar, Karnataka, Maharashtra, West Bengal and Gujarat together contribute for about 82% of the total production in India.

Mango forms a part of daily diet during the high season. It can be in form of salad, mango drink link lassi, milkshakes etc. From sweet to spicy, there's a mango to please any palate and a mango recipe to suit each mood. This fruit is available in lots throughout summers. Summer is that the season once Indian anxiously waits for King of Fruit.

benefits of mangoes

Origin

The tree is originated among the sub-Himalayan plains of the Indian subcontinent where it's starting around 300 or 400 A.D. Botanically, these fruit belongs to the family of Anacardiaceae.

Nutrition Value

A typical mango weight ranges from 150 g to around 750 g and it contains 3 grams of dietary fiber and provides 70 calories. It is a rich source of vitamin C, vitamin E, vitamin B6, iron, potassium, magnesium and also lowers cholesterol.

The below table shows the nutrition percentage of apple.

% Daily intake per serve Average Quantity per
Carbohydrate 13% 17g
Dietary Fiber 4.5% 1.80g
Protein 1% 0.5g
Calcium 1% 10mg
Iron 1.5% 0.13mg
Potassium 3% 156mg
Vitamin C 46% 27.7mg
Vitamin E 7.5% 1.12mg

GI and GL Score

Glycemic Index (GI) is used to measure how quickly a food converts into glucose.

Glycemic Load (GL) is used to measure how much a food converts into glucose.

Glycemic Index plays the important role in your diet. If you are health-conscious then GI is very much useful to know how much impact particular food does on your blood glucose levels.

If a food comes with a GI of 55 or less then it is considered to be "Low GI", and a GI of 55 to 69 is a "moderate GI", and GI of 70 or greater is a "high GI".

The GI values for the mango range is 42 and a low GL of 9.66.

Benefits

Prevents Cancer

The pulp of the mango fruit contains carotenoids, vitamin C, terpenoids, and polyphenols all of that are accountable for the fruit's cancer-preventing properties. Mangoes are found to contain distinctive antioxidants that are absent in alternative fruits and vegetables.

Prevention of Asthma

It is an excellent source of vitamin C, were Asthma, though common, can have serious repercussions. But with a bowl of mangoes on your kitchen, you probably don't have to worry much. The risk of developing asthma is lower in people who consume the high amount of certain nutrients.

Prevent Heart Diseases

The fiber, potassium, and nutrition content in mangoes all help to obstruct heart condition. An increase in potassium intake and reduction in sodium intake is that the most vital dietary which amendment an individual to scale back their risk of hypertension. Mangoes contain numerous minerals and phytochemicals and that were found to have positive effects on body fat and glucose. That helps in reducing body fat and controls blood sugar.

Skin and Hair Health

Mangoes are great for your hair as a result of they contain vitamin A, a nutrient required for secretion production that keeps hair moisturized. Vitamin A is additionally necessary for the expansion of all bodily tissues, including skin and hair.

The skin is the largest organ of the body, and we should take care of it. As mangoes are rich in beta- carotene and vitamin A, carotenoids can help enrich skin health and thereby protecting the skin from the ultraviolet rays. The polyphenols in mangoes exhibit anticancer and therefore will stop skin cancer. Vitamin A has additionally been found to reduce oil production on the skin.

Help from Heat Stroke

Ripe mangoes are considered as refreshing. The juice can be used as a restorative tonic to fight heat stroke. Raw mangoes have also been found to be energizing, allowing one to cool off the heat. Mangoes also keep the body well hydrated, which is one more reason they are preferred in hot summers.

Also, since mangoes are a rich source of potassium, they help maintain the levels of sodium in the body. This regulates the fluid level in the body and prevents heat stroke.

Types

There are wide varieties of mangoes available in all Indian states. There are as follows:

  • Alphonso
  • Banganapalli
  • Chausa
  • Dashehari
  • Kesar
  • Langra
  • Neelum
  • Himsagar
  • Pairi
  • Totapuri
  • Fazil
  • Bombay Green

Different types of Mangoes

Availability

In India, mango is available from March to mid-August.

Selection

Mangoes are available in large amounts during the peak season, so while selecting mangoes you must look that there should not be any dark spots, blemishes, or splits. They should be distinct and ripe, unripe mangoes are green, and ripe mangoes have colors ranging from yellow or orange to red, color is not always an indication of maturity. So, never choose unripe mangoes as they have an unpleasant taste.

How to Preserve

If mangoes are hard and green, they should be placed in a brown paper bag for a few days to ripen. It should be stored at room temperature and away from the sun until they ripen. Once ripe, they can be stored in the refrigerator. Mangoes can also be frozen. They can be refrigerated for up to three days.