Health benifits of mango nutrition facts

Health benifits of mango nutrition facts. The king of the fruits mango fruit is one of the most popular nutritionally rich fruits with unique flavor fragrance taste and heath promoting qualities making it numero-uno among new functional foods often labeled as super fruit. From more visit Home page. More beautiful wallpaper See It.The tree is believed to be originating in the sub-Himalayan plains of Indian subcontinent.Mango is a tropical tree cultivated in many regions of India and now its farming has been extented wide across the world in many continents. After flowering its fruits generally grow at the end of a long string like peduncle with sometimes more than one fruit to a peduncle.Each fruit measures 5 to 15 cms in length and about 4 to 10 cms in width, and has typical mango shape or sometimes oval or round. Its weight ranges from 150 gm to around 750 gm. Outer skin  is smooth and is green in un-ripe mangoes but turns in ripe fruits into golden yellow crimson red yellow or orange-red depending upon the cultivar type. Fresh mango season lasts from April until August.

  • Mango fruit is rich in pre-biotic dietary fiber vitamins minerals and poly-phenolic flavonoid antioxidant compounds.
  • According to new research study, mango fruit has been found to protect against colon breast leukemia and prostate cancers. Several trial studies suggest that polyphenolic anti-oxidant compounds in mango are known to offer protection against breast and colon cancers.

     

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  • Mango fruit is an excellent source of Vitamin-A and flavonoids like beta-carotene alpha-carotene and beta-cryptoxanthin. 100 g of fresh fruit provides 765 IU or 25% of recommended daily levels of vitamin-A. Together these compounds have been known to have antioxidant properties and are essential for vision. Vitamin A is also required for maintaining healthy mucos and skin. Consumption of natural fruits rich in carotenes is known to protect from lung and oral cavity cancers.
  • Fresh mango is a good source of potassium. 100 g fruit provides 156 mg of potassium while just 2 mg of sodium. Potassium is an important component of cell and body fluids that helps controlling heart rate and blood pressure.
  • It is also a very good source of vitamin-B6 (pyridoxine), vitamin-C and vitamin-E. Consumption of foods rich in vitamin C helps the body develop resistance against infectious agents and scavenge harmful oxygen-free radicals. Vitamin B-6 or pyridoxine is required for GABA hormone production within the brain.

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