Mangoes are rich in Vitamin C, fibre and pectin, making it a perfect fruit which helps in controlling high cholesterol level.Įating mango leaves can regulate diabetes. Maintains a low cholesterol level and regulate Diabetes These antioxidants protect our body from breast cancer, colon cancer, prostate cancer, and leukaemia. The antioxidants present in mangoes are quercetin, fisetin, isoquercitrin, astragalin, gallic acid, and methyl gallate. Antioxidants are important as they protect cells from radical damage radicals are highly reactive and can damage the cells. Mangoes contain polyphenols, which are compounds present in plants that function as antioxidants.
Don’t waste it-though it may not cut into even-sized pieces, the fruit is no less delicious. There will be some mango flesh left in the section surrounding the seed. With the cut side up and taking care not to cut through the skin, slice the mango flesh into strips or cubes using a grid-like pattern.Slice down, cutting as close to the seed as possible to remove one rounded half (or cheek). Place the knife just off-center from the tip of the stem end.Stand it on a cutting board with the stem end pointing up. Though the oval shape and slippery flesh can make getting all of that luscious pulp an adventure, slicing a mango might be easier than you think. Once ripe, store in the refrigerator for up to 5 days. If you buy firm mangoes, place the fruit in a paper bag to speed up ripening. But remember, mangoes continue to ripen at room temperature. This is your green light that the mango is ripe and ready to eat. Without poking it, gently squeeze the mango to check for a slight give and check for a fresh sweet aroma. Instead, rely on the way it feels and smells. Though you may be tempted to use color as a guide, color is often a characteristic of the mango variety, not ripeness. Just use caution when handling the fruit or stick to peeled mango because the pulp contains little to no urushiol. Not everyone has a reaction, but even if you do, you can still enjoy mango. It contains urushiol, the same chemical in poison ivy and poison oak that causes an itchy rash. One (non-nutritional) downside of mango is that some people can be allergic to its skin. Gallotannins are being studied for their potential to promote a healthy gut, while mangiferin may have antioxidant and anti-inflammatory properties. “Mangoes provide bioactive components that distinguish from other fruits, including the combination of gallotannins and mangiferin,” says Britt Burton Freeman, PhD, director at the Center for Nutrition Research at Illinois Institute of Technology.
Plus, adding mango into your fruit rotation might help you get potentially helpful micronutrients not found in commonly eaten fruits like apples, for example. And one pilot study published in the journal Molecular Nutrition & Food Research suggests that eating mango may help reduce constipation while also helping to promote the production of healthy bacteria in your gut. You’ll get 2.6 grams of fiber in a cup of mango, almost 10 percent of the daily value. Though more extensive follow-up studies are needed, mango may be good for the gut, too.
MANGO HEALTH BENEFITS SKIN
The vibrant yellow color hints at the vitamin A in mango, making it a good pick for skin health. The golden fruit contains good amounts of the carotenoids lutein and zeaxanthin, which are important for healthy vision, and other compounds such as quercetin that boast antioxidant and anti-inflammatory properties. And while berries tend to steal the antioxidant spotlight, mangoes deserve some of that shine. “Some of the key health benefits of mango include improved digestive health, eye and hair health, immunity, and a potential anticancer effect,” says Vandana Sheth, RDN, author of "My Indian Table" (Vandana Sheth, 2019).
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