Mango & My Health

Tropical Fruits


The flesh of a ripe mango is very sweet, with a unique taste


Mango is one of the most popularly exploited fruits for food, juice, flavor, fragrance and color


Preserved dry mango chips are also popular in asia

Mango - An excellent overall nutrition source, qualifies it as a model Super-fruit.

Benefits of Mango - Contains phenols - This phenolic compound has powerful antioxidants and anti-cancer abilities
- by courtesy of Philips

Mango are available in India during the later summer season. It is very famous for its sweetness. These are larger in size, could weigh around 2 Lbs each.

Mango is valuable in combating acidity and poor digestion

Some mango flesh has a fibrous texture.

Mango are low in carbohydrates (Good for your figure)

Mangoes are rich in Vitamin A (beta-carotene), Vitamin E and Selenium

Unriped green mangoes


Native green mangoes from the Philippines


Mango tree (Mangifera indica) with blossoms.
Photo taken & created : May 2005
Photographer : Amar
Location : Indian Institute of Technology Kanpur campus


Mangoes flowers. It belong to the genus Mangifera.


Mangoes flowers. Cultivated in the Indian subcontinent and Southeast Asia


Mango contains antioxidant vitamins A, C and E

Unripe mangoes. Mango is one of the most popularly exploited fruits.

Unripe mangoes. Some mango have firmer flesh like a cantaloupe or avocado

Mangoes belong to the genus Mangifera and are indigenous to the Indian subcontinent and Southeast Asia. The name mango is said to be from the Kodagu mange, the Malayalan manga, or the Tamil mangai.

Mango is one of the most popularly exploited fruits for food, juice, flavor, fragrance and color.

The flesh of a ripe mango is very sweet, with a unique taste. The texture of the flesh varies markedly between different cultivars, some having a soft, pulpy texture similar to an over-ripe plum, while others have firmer flesh like a cantaloupe or avocado. In some cultivars, the flesh has a fibrous texture.

Mangoes are juicy with a sweet taste and high water content making them refreshing to eat.

Mango peel has considerable value as a source of dietary fiber and antioxidant pigments

Mangoes are high in iron - Pregnant women and people with anemia are advised to eat this fruit regularly

Mango is effective in relieving clogged pores of the skin

Mango peel may contain surface chemicals that cause allergic reactions in some people

Mangoes help to protect against heart disease and other ailments


Benefits of Mango
Rich in a variety of phytochemicals and nutrients that qualifies it as a model Super-fruit, a term used to highlight potential health value of certain edible fruits.

Contains phenols - This phenolic compound has powerful antioxidants and anti-cancer abilities.

High in iron - Pregnant women and people with anemia are advised to eat this fruit regularly.

Effective in relieving clogged pores of the skin.

Valuable in combating acidity and poor digestion.

Low in carbohydrates (Good for your figure)

Rich source of Vitamin A (beta-carotene), Vitamin E and Selenium which help to protect against heart disease and other ailments.

Mango as an exotic fruit

Adapted from http://trec.ifas.ufl.edu/tfphotos/ (Images is copyrighted to Ian Maguire and the University of Florida 6/99-2007)

Adapted from http://trec.ifas.ufl.edu/tfphotos/ (Images is copyrighted to Ian Maguire and the University of Florida 6/99-2007)


Adapted from http://trec.ifas.ufl.edu/tfphotos/ (Images is copyrighted to Ian Maguire and the University of Florida 6/99-2007)


Adapted from http://trec.ifas.ufl.edu/tfphotos/ (Images is copyrighted to Ian Maguire and the University of Florida 6/99-2007)


Nutrient and antioxidant properties
Mango contains diverse essential vitamins and dietary minerals.

The antioxidant vitamins A, C and E comprise 25%, 76% and 9%, respectively, of the Dietary Reference Intake (DRI) in a 165 g serving.
Vitamin B6 (pyridoxine, 11% DRI), vitamin K (9% DRI), other B vitamins and essential nutrients such as potassium, copper and 17 amino acids.

Mango peel and pulp contain other phytonutrients, such as the pigment antioxidants - carotenoids and polyphenols - and omega-3 and -6 polyunsaturated fatty acids.

The edible mango peel has considerable value as a source of dietary fiber and antioxidant pigments.
Contained within the peel and pulp are rich contents of polysaccharides as fiber sources, especially starch and pectins.


Antioxidants of the peel and pulp include
Carotenoids, such as the provitamin A compound, beta-carotene, lutein and alpha-carotene
Polyphenols such as quercetin, kaempferol, gallic acid, caffeic acid, catechins, tannins
Unique mango xanthone
Mangiferin.

Mango leaves also have significant content of
Polyphenols
Xanthones
Mangiferin
Gallic acid

The mango triterpene, lupeol is an effective inhibitor in laboratory models of prostate and skin cancers.

An extract of mango branch bark called Vimang, isolated by Cuban scientists, contains numerous polyphenols with antioxidant properties in vitro and on blood parameters of elderly humans.

Nutrition informationMangos, raw

Scientific Name: Mangifera indica

NDB No: 09176

Nutrient	Units	Value per 100 grams of edible portion	Sample Count	Std. Error
Proximates
Water	g	81.71	108	0.323
Energy	kcal	65	0
Energy	kj	272	0
Protein	g	0.51	79	0.025
Total lipid (fat)	g	0.27	47	0.039
Carbohydrate, by difference	g	17.00	0
Fiber, total dietary	g	1.8	0
Ash	g	0.50	66	0.033
Minerals
Calcium, Ca	mg	10	27	0.850
Iron, Fe	mg	0.13	21	0.021
Magnesium, Mg	mg	9	20	0.580
Phosphorus, P	mg	11	41	0.746
Potassium, K	mg	156	24	8.441
Sodium, Na	mg	2	24	0.624
Zinc, Zn	mg	0.04	1
Copper, Cu	mg	0.110	17	0.009
Manganese, Mn	mg	0.027	17	0.002
Selenium, Se	mcg	0.6	0
Vitamins
Vitamin C, total ascorbic acid	mg	27.7	162	1.749
Thiamin	mg	0.058	35	0.005
Riboflavin	mg	0.057	36	0.004
Niacin	mg	0.584	36	0.070
Pantothenic acid	mg	0.160	0
Vitamin B-6	mg	0.134	1
Folate, total	mcg	14	0
Folic acid	mcg	0	0
Folate, food	mcg	14	0
Folate, DFE	mcg_DFE	14	0
Vitamin B-12	mcg	0.00	0
Vitamin A, IU	IU	3894	91	244.166
Vitamin A, RE	mcg_RE	389	91	24.417
Vitamin E	mg_ATE	1.120	0
Tocopherol, alpha	mg	1.12	0
Lipids
Fatty acids, total saturated	g	0.066	0
4:0	g	0.000	0
6:0	g	0.000	0
8:0	g	0.000	0
10:0	g	0.000	0
12:0	g	0.001	15
14:0	g	0.009	19
16:0	g	0.052	19
18:0	g	0.003	19
Fatty acids, total monounsaturated	g	0.101	0
16:1 undifferentiated	g	0.048	19
18:1 undifferentiated	g	0.054	19
20:1	g	0.000	0
22:1 undifferentiated	g	0.000	0
Fatty acids, total polyunsaturated	g	0.051	0
18:2 undifferentiated	g	0.014	19
18:3 undifferentiated	g	0.037	19
18:4	g	0.000	0
20:4 undifferentiated	g	0.000	0
20:5 n-3	g	0.000	0
22:5 n-3	g	0.000	0
22:6 n-3	g	0.000	0
Cholesterol	mg	0	0
Amino acids
Tryptophan	g	0.008	11
Threonine	g	0.019	2
Isoleucine	g	0.018	2
Leucine	g	0.031	2
Lysine	g	0.041	13
Methionine	g	0.005	13
Phenylalanine	g	0.017	2
Tyrosine	g	0.010	2
Valine	g	0.026	2
Arginine	g	0.019	2
Histidine	g	0.012	2
Alanine	g	0.051	2
Aspartic acid	g	0.042	2
Glutamic acid	g	0.060	2
Glycine	g	0.021	2
Proline	g	0.018	2
Serine	g	0.022	2

USDA Nutrient Database for Standard Reference, Release 14 (July 2001)

As mango is in the same plant family Anacardiaceae as poison sumac and poison ivy, its peel may contain surface chemicals that cause allergic reactions in some people. Peels of some mango species also produce an oil, urushiol, that may elicit a skin rash called urushiol-induced contact dermatitis.


Mango is in the same plant family Anacardiaceae

Mangol is an effective inhibitor in laboratory models of prostate and skin cancers

Mango peel and pulp contain omega-3 and -6 polyunsaturated fatty acids.



The texture varies markedly between different cultivars


Mango Plantation


Mango Plantation


Mango Plantation


Mango Plantation


Mango Plantation

Adapted from:

http://sggsgptp14ws023.code1.emi.philips.com/media/WAVE/Health_Campaign_Fruit_Week6.pdf

- by courtesy of PHILIPS

http://en.wikipedia.org/wiki/Mango
http://trec.ifas.ufl.edu/tfphotos/

(Mango Plantation)
http://alaverde33.blogspot.com/2007/11/farming-is-fun-but-its-really-hot-under.html