Mango combines the nutrition of tropical fruits
Also known as mango, lemon fruit, is a fruit of the tropical evergreen tree of the lacquer family, Mango genus, and its appearance is very interesting: some are egg-shaped, some are round, kidney-shaped and heart-shaped.
The peel has a variety of colors, light green, yellow, and crimson; the flesh is yellow, with fibers, different tastes, sweetness, aroma, rich juice and large core.
Mango is a collection of tropical fruit extracts, known as the “king of tropical fruits”.
Nutritional value Raw mango has a high starch content (approximately 82%), which contains 66 kcal per 100 grams of transfer. Unripe fruits contain starch and turn to sugar when mature.
The ripe mango pulp contains 14% -16% sugar and 15% -24% soluble solids. In addition, it is rich in vitamin A, vitamin B, vitamin C, and many minerals and amino acids needed by the human body.
Effects on disease and health Mango is beneficial for stomach, antiemetic and dizziness.
In ancient times, those who crossed the ocean all carried some mangoes with them to solve the problem of seasickness.
At the same time, mango is beneficial for vertigo, Meniere’s disease, hypertension, dizziness, nausea and vomiting.
Mango’s carotene, especially high in vitamin A, is good for improving eyesight, moisturizing the skin, and is a beauty fruit for ladies.
Mango also contains a substance called mango compound, which has obvious anti-lipid peroxidation and protective effects on brain neurons, can delay cell aging and improve brain function.
Usually it can obviously increase the activity of red blood cell peroxidase and reduce the red blood cell hemoglobin, as well as eliminate the cough and stop the cough. It has an adjuvant treatment for cough, sputum and asthma.
Mango contains compounds such as mangoic acid, which have anti-cancer pharmacological effects; mango juice can also increase perfusion perfusion and shorten the residence time of feces in the colon, so eating mango is very beneficial for colon cancer.
The content of vitamin C in mango is higher than that of ordinary fruits, and it can lower cholesterol and triglycerides. Eating mango often can supplement the consumption of vitamin C in the body and is beneficial to cardiovascular disease.
Diet should avoid mango is one of the few potential protein fruits, eat more and get full.
People with allergies should eat mango with caution. After eating, wash the mango juice meat left on the skin around the lips in time to avoid allergic reactions.
It is best to cut the mango pulp into small pieces and send it directly to the mouth.
After eating the mango, rinse your mouth, wash your mouth, and dialyze the juice residue.
It is not advisable for most people to eat mango in large quantities, otherwise the skin will turn yellow and cause damage to diabetes.
Avoid eating spicy foods such as garlic while eating mango to avoid skin yellowing.
Mango is poisonous. If you have skin disease or tumor, you should avoid eating.
How to buy, store and eat mangoes will soften and become resistant to transportation when ripe, so most farmers will pick them in advance and ripen them, but then the fruits will lose their natural umami, aroma and sweetness.It is based on the degree of firmness, that is, the ripeness of the fruit is 80% or more. If it is not reached, there will be no freshness and aroma of the original fruit.
Usually the head near the pedicle feels firm and firm, and those who are flexible are better; those who are too strong or too soft are interchangeable.
In general, mangoes that mature naturally on the tree and are harvested have the best quality.
Mature mangoes should not be stored for a long time, and can be stored in the refrigerator.
The commonly used method is to wash the mango (ripe) and slice it left and right with a knife in a direction parallel to the nucleus.
Use a knife to crisscross the mango slices into small diamond-shaped squares.
Turn the cut mango upside down and place it in a fruit plate to make a beautiful mango slice.
You can also eat it by peeling it, slicing the flesh and eating it with a toothpick.
Peel, cut the flesh into pieces, add mango juice with cold sugar water, this juice is rich in vitamin C, refreshing and palatable (sweet, acidity varies from person to person, can be adjusted to moderate with sugar).
However, this juice should be taken with you or stored in the refrigerator.
In addition to the direct consumption of fresh mangoes, mangoes can also be processed into canned, jam, juice, beverages, candied fruit, dehydrated mango slices, mango, salted or hot and sour.
Overripe mango can also be fermented to produce alcohol or acetic acid.
Leaves can be used as medicinal or refreshing beverages.
Seeds can be extracted from protein, starch (for feed) and aunt (for candy or soap).
Suitable for the general population can be eaten.