The Nutrition of Mango

A mango is an exotic stone fruit typically produced by several species of sundried tropical trees belong to the flowering tree family Mangifera, commonly found in the tropical forests of the Indian sub-continent. Most of these species can be readily found in natural condition outdoors as mangoes in the wild. The genus also belongs to the mango family Anacardiaceae, the same as guava and banana. As a fruit, it is round with a hard yellow center and has a short stem with two fleshy leaves. The mango is related to other fruit-bearing trees such as the pomegranate, and dates palm.

The mango contains many vitamins, minerals and fiber. Its natural sweet taste comes from the presence of manganese, sugar, vanilla and lignin, as well as tryptophan, an amino acid. However, these natural elements are completely destroyed during cooking or processing. Because of this, mangoes are often considered as a high-glycemic food. However, the tryptophan is not converted to glucose in the body; it is instead converted to serotonin, which serves as a mood elevator.

Mango contains a number of ingredients that improve digestion including an enzyme called amylase. The enzyme amylase is found in the digestive system and is responsible for breaking down carbohydrates in the intestines into simple sugars like lactose and galactose. While most people prefer a smoothie topped with ice creams or yogurt to add more smoothness to their mangoes, fresh mangoes are still preferred because the enzymes amylase can be destroyed when heat is applied. Therefore, it is advisable to add mangoes to a fruit smoothie or drink for maximum health benefits.

Mango is also rich in vitamin A, potassium and vitamin B1. The cashew family also includes the antioxidant vitamin C. All of these nutrients are necessary for good health. Mango contains a large amount of fiber and this helps to lower cholesterol levels since cholesterol levels increase with age. However, this is not the same for all mangoes and you should read the label to determine the fiber content of a particular mango variety. Carrots and other fruits of the cashew family are loaded with fiber.

Because mangoes are a tropical fruit and can only be found in the tropics, they have to be processed slightly to remain beneficial. This processing minimizes their nutrient value and increases the shelf life of the fruit. You can buy mangoes already prepared, making it easy to enjoy fresh mangoes all year round.

Today, Mango fruit is grown in tropical countries that have access to good growing conditions, including Indonesia, Malaysia, Thailand and the Philippines. In addition, they grow naturally on the islands of South America and Central America. Although they are not as popular as their American counterparts, Mango is still a very worthy tropical fruit to try. They offer great tropical flavor with a mild mango aroma. If you grow your own mangoes and take pride in harvesting them, you will know that each mango has its own distinctive taste. For this reason, the Mango continues to grow in demand.