Mango
Mango is a tropical sumach fruit with a sweet taste and fibrous structure. The fruit on the mango tree has a rind of red-yellow and green hues, as well as orange flesh. There are several main varieties of mangoes, including indoor plants. The fruit of the fruit has an oval shape, thin skin, pleasant aroma and juicy flesh.
The ratio of BJU in the product
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Biological features and distribution
The mango tree reaches a height of 40 cm, has yellow-pink leaves and small flowers with a delicate aroma. Ripe fruits weigh up to 1.5 kg, their hard bone is surrounded by juicy pulp with fibers.
Mangoes are grown in Pakistan, India, Spain, Brazil, Mexico, Portugal and other hot countries. More than 30 varieties of this tropical fruit are currently cultivated. Some varieties are more orange, while others are green and less juicy.
Calorie content of mango
Mango is considered a low-calorie fruit, which is useful in diet food for weight loss, as well as for fasting days.
The calorie content of mango is 65 kcal, and one fruit contains 0.5 g of proteins, 0.3 g of fat and 11 g of carbohydrates.
Useful properties of mango
The main beneficial properties of mango are manifested in its composition, which is rich in vitamins, trace elements and minerals. The fruit contains B vitamins, fiber, glucose, fructose, organic acids (succinic, citric, malic), vitamins C and E, as well as minerals such as magnesium, phosphorus, selenium, iron, calcium, potassium and zinc.
Mango pulp is high in fiber, vitamin D, manganese, potassium and pectin. Also, this fruit is rich in oleorizin and mangosteen, which have antipyretic and anti-inflammatory effects.
The mango is highly beneficial in the treatment of eye diseases and inflammation of the corneal mucosa. This fruit improves immunity, enhances the body's protective functions and prevents the occurrence of respiratory diseases.
Mango is recommended for use as a laxative, diuretic and choleretic agent, as well as for the treatment of oral inflammation, scurvy, and gastrointestinal disorders.
Important beneficial properties of mango actively affect the improvement of digestion, replenishment of the deficiency of vitamins and minerals in the human body. The great benefits of mango are manifested in strengthening the nervous system, improving brain function and normalizing blood circulation.
This juicy fruit is useful for treating respiratory diseases, nephritis, fever and as a tonic.
Eating mangoes
Mangoes can be eaten raw, stewed and canned. Mango is especially popular as an ingredient in desserts, fruit salads, ice cream and various confectionery.
Mangoes are used to make liqueurs, exotic cocktails and juices. In some European dishes, this fruit is added to give a special taste, for example, in fish and meat dishes.
With the regular use of one fruit per day, the liver is cleansed, the symptoms of diarrhea, anemia, hemorrhoids are removed, and the elasticity of the vessels increases and the likelihood of developing dysbiosis decreases.
Contraindications to use
Mango should not be eaten in large quantities, as this fruit, rich in various substances, can cause indigestion, colic and sore throat.
You should not use mango for allergic reactions and individual intolerance. This fruit is not compatible with drinks containing alcohol.
In order to avoid serious disturbances in the work of the intestines, only ripe fruits should be eaten and it is better not to eat unripe and overripe fruits.
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