Nutritional value and edible effects of mango

Mangoes are big, fleshy and juicy. They are great to eat fresh or fried in juice and are rich in nutrients.

Mango Introduction

Mango is the mature fruit of the mango plant of the Anacardiaceae family. It is native to tropical regions and can be egg-shaped, round, kidney-shaped, or heart-shaped. The skin color can be light green, yellow, or dark red. The flesh is yellow and contains dietary fiber. It has a sweet and sour taste and is fragrant. It is juicy and has a large core. Mango is the essence of tropical fruits and is known as the "king of tropical fruits."

Nutritional Value

1. Antibacterial and anti-inflammatory: The unripe fruits, bark and stems of mango can inhibit staphylococcus aureus and Escherichia coli. The extract of mango leaves also has the effect of inhibiting staphylococcus aureus and Escherichia coli, and can treat human skin and digestive tract infections.

Effects of eating mango

Mango is cool in nature, sweet and sour in taste; it enters the lung, spleen, and stomach meridians;

Target Group

It can be eaten by the general population, but patients with skin diseases, tumors and diabetes should avoid eating it.