Nutrition of Mango
Mango is used as raw and ripe. Raw mango is rich source of pectin, oxalic, citric and succinct acids. It is a good source of vitamin C, B1 and B2 too.
The ripe fruit is very wholesome ad nourishing. The principal ingredient of mango is sugar. There are citric, malic and tartaric acids in a ripe mango that are beneficial to the body and help maintain the alkaline reserve of the body.
On the average, 100 grams of mango contains 81.0% moisture, 0.6% protein, 0.4% fat, 0.4% minerals, 0.7% fiber and 16.9% carbohydrates.
It provides 14 mg calcium, 16 mg phosphorus, 13 mg iron, 16.0 mg vitamin C and a small amount of vitamin B complex too.
Its calorie value is 74. The ripe mango nourishes the body by increasing gastric juice, blood, flesh, fat, bone marrow and semen. This fruit is also beneficial in liver disorders, loss of weight and other physical disturbances.
The latest research shows that mangoes has a potential to stop the growth of cancer cells. It was found that they were effective mostly against coon and breast cancer.
Researchers believe it’s the polyphenols in mangoes that are responsible for these exciting effects.
Nutrition of Mango
