Properties, benefits and use of mango
Picture: Shutterstock.

Mango is the queen fruit of India. The first cultivation of the mango tree is attributed to the Indian Emperor Akbar, in the 16th century, who decided to plant around one hundred thousand trees on the shores of the Himalayas. Since then, the cultivation of this plant has proliferated not only in India, but in all warm regions of the earth, thanks to the initiative of Buddhist monks, as well as the Portuguese, Spanish and English.

We want to share with you everything you need to know about this plant. Surely, after knowing all the properties and benefits that it offers you, you will surely want to eat mango more often.

What is mango?

Mango is the fruit of the tree Mangifera indica, from India. This country sells about 14 tons of this fruit per year, being the largest exporter of mangoes in the world.

The mango tree measures on average between 10 and 20 meters high. In fact, although it seems exaggerated, mango trees have been found measuring up to 40 meters in height and 10 meters in width.

This fruit is characterized by a semi-acid flavor, in addition to being oval and weighing between 150 grams and 2 kilos. Mango can be found in greenish, yellow and even reddish colors. Its skin is thick and inside is the pulp, or edible part, which is yellow or orange.

Mango properties

It is not only a delicious and sweet fruit, but it also provides great health benefits for our body.

Mango is really one of the fruits that stands out for its high nutrient content, as shown below:

Energetic value 60 kilocalories
Carbohydrates 14.98 grams
Liquid water) 83.45 grs.
Fat components 0.38 g
Fiber 1.6 g
Carbohydrates 14.98 grams
Sweetener 13.66 grs
Ascorbic acid (vitamin C) 36.40 grs
Thiamine (vitamin B1) 0.028 g
Roboflavin (vitamin B2) 0.038 g
Niacin (vitamin B3) 0.669 grs.
Vitamin B6 0.119 mg
Hill 7.6 mg
Vitamin A 12 mg
Vitamin C 60 mg
Vitamin E 0.9 mg
Sodium 1.0 mg
Copper 0.111 mg
Zinc 0.09 mg
Vitamin K1 4.2 mcg
Selenium 0.6 mcg
Manganese 0.063 mg
Potassium 168.0 mg
Meet 14.0 mg
Calcium 11.00 mg

Ayurvedic therapists even use the stone of the fruit, the decoction of which is a folk remedy for diarrhea, cystitis, hemorrhoids, inflammation of the urethra, among other disorders.

Benefits of mango

Mango is a fruit that you can take advantage of to prevent degenerative diseases, especially those associated with the cardiovascular system. It is also effective as a complementary treatment for cancer and diabetes.

In India, mango is used to strengthen the heart, as well as to stop hemorrhoids, anemia, excessive menstruation and help the liver to function better.

Next, we present in detail the health benefits of mango.

  • It helps the bone system, thanks to the presence of elements such as magnesium, potassium and calcium, thus contributing to the prevention of osteoporosis and muscle cramps.
  • Excellent for the protection of the skin, eyes and mucous membranes. This is due to its content of beta-carotene, an element that helps fight the action of free radicals.
  • Thanks to the organic acids that this fruit provides, it has the ability to help fludify and reach the blood, once the fruit is assimilated by our body.
  • It helps our body to absorb more nutrients. This is due to the enzymes in the fruit, which are very similar to those in pineapple or papaya. For this reason, the consumption of mango is highly recommended for people with digestive disorders.
  • Strengthens the immune system, thanks to its high content of vitamins and minerals, being a powerful antioxidant to prevent and fight diseases.
  • It provides the body with good fiber content, preventing cancerous diseases, especially those associated with the digestive system.
  • Reduces bad cholesterol (IDL) levels.
  • Protects the circulatory system.

How do you eat mango?

It is recommended to consume it in its natural state to enjoy all of its benefits that it brings to the body.

In gastronomy, the pulp of this fruit is used in the preparation of confectionery recipes, jams, smoothies, desserts or as ingredients in salads, very common in Indian and Thai cuisine.