Wednesday, 2 November 2016

Mango Nutritional Benefits

A mango is a stone fruit with sweet and fleshy juice, from the anacardiaceae family. It bears the scientific name as mangifera from the plantae kingdom. It is a seasonal fruit and most favorably cultivated in India.  This is also most cultivated fruits in Asia during tropics. Mango is treated as a natural fruit from India, Philippines and Pakistan. It has won the crown of the title of ‘National Tree’ in Bangladesh. 


Mangoes are used in many cuisines. It is usual in India to add mangos in curries, chutneys and also in side dishes. Without cooking also, unripe mangoes can be taken directly by adding chilli powder, salt and sauce. Mango pickle is found in almost all houses in South Indian places, throughout the year. Panha or panna, a famous summer drink is made from mangoes. Mango jellies, mango dry layers and jam called mangada are prepared with mangos to make them to be used throughout the year, as these are purely seasonal fruits. Lassi, made from mangos in South Asia is quite famous there. Juice from mangoes is very special from the Aamra mangoes which are taken as a side dish with pooris, rice and also bread. 

Andhra avakaya, another name of pickle in Andhra is famous in South India. It is prepared with the raw mangoes which are mixed with salt, chilli powder, mustard powder and fenugreek seeds added with groundnut oil. 

Amchur, a dried powder made from unripe mango is also a special recipe. Unripe mangoes are also consumed in Philippines and many other countries, added with fish sauce and preferably dash of salt added. Like many other flavours, mango flavaour is also added in many juices, sorbets, smoothies, pies, fruit bars, aguas frescas, sauces, milkshakes, raspados, salads and ice creams etc. 

A most awaited fruit in the summer also finds many applications like in decorations and rituals of Hindu religion. 

Mangoes were found first time in South Asia. Its name mango had been originated from the Tamil word called mangai or manka. In Malayalam, it is called as manna and in Potruguese as manga. 

The fruits and leaves are used as special decorations like celebrations like weddings, inaugurations, at yearly regular festivals and also at religious ceremonies. With its famous and familiarity with pickle in 18th century, the word mango has started to mean as a verb of meaning “to pickle”.

History of Mango


Initially mangoes are found in South Asia before thousands of years BC. Later, during fourth and fifth centuries, they had been spread to East Asia. Cultivation started a little late in East Asia during the tenth century in AD. Later the cultivation had begun in the tropical countries like Mexico, Brazil and West Indies. 

They have been cultivated in tropical as well as few subtropical regions and started its transportations to the American colonies right in the seventeenth century. 

Though mango is grown and cultivated in many countries, almost half of the production of mangoes is concentrated in India and China being the second largest. However, mangoes consumed mostly in India itself contributing not even one percent of international mango trade. 

Mango is given great significance in South Asian countries and so became a national fruit, especially in India, Philippines and India. The tree also has gained its importance and has become a national tree of Bangladesh. These are used to worship Lord Ganesha and Goddess Saraswathi. It is a must ingredient of ugadi pacchadi or ugadi pickle in Andhra and Karnataka in India on the New Year day and is believed to be mandatory consumption by people there. Mangoes are quite often noticed and found in many of the Indian tales.

Mango Tree Information


Mango trees grow tall and are busier than many other trees. They grow over 35 to 40 meters tall with a diameter of 20 meters. These trees live long even more than 100 years. There are specimens still existing after 300 which continue to be fruitful with fruits in every summer. The roots are penetrated so deep into the soil up to 6 meters of depth and are spread so wide. 

The leaves of mango trees have great significance as floral decorative in Hindu festivals, rituals and celebrations. Though the fruits are fruited only in the summer, these leaves are evergreen. The leaves look tall and less width, which symbolize the greenery in the lives of the people during the celebrations. 

The flowers of these trees are in white colour consisting of five petals. The flowers take three months to six months. Small mango plants are grown as ornamental plants in containers. Mango trees are easily prone to many of the mango diseases. 

Mango Fruit Information


Mango fruits, do vary in colour and size. The colours vary as red, green, orange and yellow. They taste sweet with varied combinations of sour taste. The flavor and fragrance are found from the stem part of the fruit. The taste varies in different cultivars. Mango has an external layer in green colour for raw mango and in yellow, red, orange, purple and even green after ripe. The cover can be consumed when it is raw as well as when ripen. However, the external layer of raw mango can cause dermatitis in susceptible consumers. With pickle, however mango is taken along with its cover. 

Inside the fruit, there is a single seed is present, which is very hard cannot be eaten at all. It would be of around 4 to 7 centimeters and contains plant embryo. The thickness, internal pulp varies with the content of juicy water. These under-ripe mangos refrigerated for 4 to 5 minutes to get them ripen. 

Mangoes could be refrigerated for small time durations. So, they are generally made as pickles and then preserved year long.

Mango Fruit Image

Mango Varieties Available


More than half of the mango production in the world is done in India, so variants are also available in India. A few names of mangoes to mention are Neelam, Sindhoori, Naadan, Pairi, chandrakran, alphonso, langra, aam baat, totapuri, tamboor, banganapalli and many more to mention. 

Importance of Mango Fruit and Nutrients in Mango


With mango, there are variant phytochemicals as well as nutrients, vitamins, pre-biotic dietary fiber, antioxidant compounds available. Mango peel also contains the nutrient compounds. These compounds to specify are pigment carotenoids, omega-3 and omega-6, polyphenols and also polyunsaturated fatty acids. 

Mango Nutritional Value



All values are per 100gms
Water in Mango
81.0gms
Protein in Mango
0.6gms
Fat in Mango
0.4gms
Minerals in Mango
0.4gms
Crude Fiber in Mango
0.7gms
Carbohydrates in Mango
16.9gms
Energy in Mango
74Kcal
Calcium in Mango
14mg
Phosphorous in Mango
16mg
Iron in Mango
1.3mg

Mango Nutritional Benefits and Health Benefits of eating Mango


Mango controls skin and prostrate cancers

The nutrients called triterpene and lupeol work effective to inhibit the skin cancer and prostate cancers. 

For healthy skin and mucus membranes you must eat Mango

It is factual because of vitamins A, flavonoids present in it. 

Controlled blood pressure with Mango

Potassium available high in juices, controls the heart rate and so the blood pressure. 

Eating Mango fruit improves resistance

Vitamin C, E and B6 help controlling health against infectious agents etc.

Mango in Indian Languages


Indian Language
Local Name
Mango in Bengali
Aam
Mango in Hindi
Aam
Mango in Guajarati
Keri
Mango in Kannada
Mavina Hannu
Mango in Kashmiri
Amb
Mango in Punjabi
Amb
Mango in Malayalam
Pazham
Mango in Tamil
Pazham
Mango in Marathi
Amba
Mango in Oriya
Amba
Mango in Telugu
Mamidi pandu
Other names
Amra

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