The mango is a summer fruit and called the “the king of fruits,” with good reason. It is luscious, sweet and fragrant, and packed with so many vitamins and minerals that are great for our heart, skin, eyes, digestive and immune systems.
Mangoes have more than 20 vitamins and minerals, including high doses of vitamins A and C. One cup of sliced mango is about 165 calories, and provides nearly 70% of the recommended daily intake of vitamin C, which improves iron absorption, helps defend cells from damage and aids the immune system. It’s an antioxidant so it can help with oxidative stress in the body. The primary benefit, in addition to being a really good source of vitamin C, is that mangoes are also a source of vitamin A, folate and are pretty high in fiber which is beneficial for colon cancer prevention, heart disease and weight control.
The fiber, vitamin and potassium content in the juicy fruit also helps reduce the risk of heart disease. Apart from sodium reduction, potassium helps with blood pressure control. In addition to being low-fat, mangoes can aid in weight loss because their fiber content helps you stay full longer.
Eating mangoes can sometimes cause digestive issues for some individuals or, rarely, lead to allergic reactions. They also have a short shelf-life, so they should be stored appropriately. Finally, there are plenty of ways to enjoy mangoes in every meal of the day, including drinks and snacks. A huge favourite around the world, enjoy this summer’s mango harvest knowing that you are eating your way to glowing skin and all the incredible other benefits from consuming this fruit.
Mangos are considered to be the most widely consumed fruit in the world. When selecting mangos; choose a fruit that is firm and exhibits a sweet aroma. There should be no sap on the skin. They can be stored at room temperature for one to two days, and peeled mangos should be refrigerated.
A RECIPE TO TRY MANGO SALAD
1/4 tsp red chili flakes
few loosely torn lettuce
1- full mango
1/4 tsp flax seeds
1/2 lime juice
1 /4 tsp oregano
• Wash and cut the mango into small pieces.
• Dip the lettuce in cold water.
• Take the bowl with mango and add lettuce to it.
• Also, add red chili flakes, oregano, and flax seeds.
• Drizzle lemon juice and refrigerate for 30 minutes.
• Enjoy chilled.