MANGO - THE NUTRITION VALUE

MANGO (Mangifera indica) is a tropical tree cultivated in many regions of India, and now its farming has been extented wide across the world in many continents. After flowering its fruits generally grow at the end of a long, string like peduncle, with sometimes more than one fruit to a peduncle. Each fruit measures 5 to 15 cms in length and about 4 to 10 cms in width, and has typical “mango” shape, or sometimes oval or round. Its weight ranges from 150 gm to around 750 gm. Outer skin (pericarp) is smooth and is green in un-ripe mangoes but turns in ripe fruits into golden yellow, crimson red, yellow or orange-red depending upon the cultivar type. Fresh mango season lasts from April until August. Mango comes in different shapes and sizes depending upon cultivar types. Internally, its flesh (mesocarp) is juicy, orange-yellow in color with numerous soft fibrils radiating from its centrally placed flat, oval-shaped stone (enveloping a single large kidney-shaped seed). Its flavor is pleasant and rich, and tastes sweet with mild tartness. A high-quality mango fruit should feature no or very less fiber content and minimal tartness. Mango seed (stone) may either has a single embryo, or sometimes polyembryonic. This article in "Anim Agriculture Technology" I share an info about mango nutritional facts for all readers.

Health benefits of Mangoes considered as one of the most valuable fruit especially in fresh consumption. Mango fruit is rich in pre-biotic dietary fiber, vitamins, minerals, and poly-phenolic flavonoid antioxidant compounds. According to new research study, mango fruit has been found to protect against colon, breast, leukemia and prostate cancers. Several trial studies suggest that polyphenolic anti-oxidant compounds in mango are known to offer protection against breast and colon cancers. Mango fruit is an excellent source of Vitamin-A and flavonoids like beta-carotene, alpha-carotene, and beta-cryptoxanthin. 100 g of fresh fruit provides 765 IU or 25% of recommended daily levels of vitamin-A. Together; these compounds have been known to have antioxidant properties and are essential for vision. Vitamin A is also required for maintaining healthy mucos and skin. Consumption of natural fruits rich in carotenes is known to protect from lung and oral cavity cancers. Fresh mango is a good source of potassium. 100 g fruit provides 156 mg of potassium while just 2 mg of sodium. Potassium is an important component of cell and body fluids that helps controlling heart rate and blood pressure.

It is also a very good source of vitamin-B6 (pyridoxine), vitamin-C and vitamin-E. Consumption of foods rich invitamin C helps the body develop resistance against infectious agents and scavenge harmful oxygen-free radicals. Vitamin B-6 or pyridoxine is required for GABA hormone production within the brain. It also controls homocystiene levels within the blood, which may otherwise be harmful to blood vessels resulting in coronary artery disease (CAD), and stroke. Further, it composes moderate amounts of copper. Copper is a co-factor for many vital enzymes, includingcytochrome c-oxidase and superoxide dismutase (other minerals function as co-factors for this enzyme are manganese and zinc). Copper is also required for the production of red blood cells. Additionally, mango peel is also rich in phytonutrients, such as the pigment antioxidants like carotenoids and polyphenols. Thanks!.

By,
M Anem,
Senior Agronomist,
Precint 11, Putrajaya,
WP, Malaysia.
(7 Rejab 1436H)