Nutritional Value Of Mango

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The mango is used as food in all stages of it’s Development Green or unripe mango contains a large portion of starch which gradually change into glucose, sucrose and maltose as the fruit begins to ripe it disappears completely when the fruit is completely ripe.

Mango aficionados is an important source of beta carotene and vitamin A which influence the susceptibility of a host of infectious disease. The raw mango is a valuable source for vitamin C, Vitamin B and B2 which contain sufficient quantity of Niacin.

The chief food ingredient of mango is sugar and it’s acids are tartic acid and malice acid beside a trace of citric acid. The body utilises these acids and they help to maintain the alkali reserve of the body.

Mango ripe or unripe is used to make juices shakes, Ice cream, milk shakes.

The Philippines is sixth in the world mango production contributing four per cent to world supply, most mango exports come from Guimaras Island.

Ripe mango is used in treating night blindness in which one cannot see at dim light properly. The mango milk cure is ideal treatment for loss of weight for this mode of treatment ripe and sweet mango should always be selected.

The tender leaves of the mango tree are considered useful in treating diabetes, the mango back is very efficacious in the treatment of diphtheria and other throat diseases.

The juice which dozes out at the time of plucking the fruit from the tree gives immediate relief to pain when applied to a scorpion bite or the sting of a bee.

Mango growers are classified into three we have the backyard, commercial growers and corporate forms.

Now you have various reasons why you should plant – if not eat mangoes!

 

Jack Alaliboba Joan & Enefaa Sokari Briggs