mango

Mango (scientific name: Mangifera indica), native to northern India and the Malay Peninsula, likes hot and dry weather. The most suitable temperature for the vegetative growth period (roots, stems, leaves) is 24-30℃. When the temperature drops below 18℃, the growth slows down and stops growing below 10℃. The reproductive growth period (flowers and fruits) requires a higher temperature. Sandy soil with good drainage and humus is the most suitable, and the pH value is 5.5-7.5. After being introduced and improved, it has spread to many places. Among them, the top ten mango producing countries, ranked by production, are as follows: India, Mexico, Pakistan, Thailand, China, Indonesia, the Philippines, Haiti, and Congo.

Overview

An evergreen tree native to India, with leathery, alternate leaves; warm,

The flowers are small, yellow or light red, and form terminal panicles. They produce mangoes and inferior light gray wood. It is also used as a game name and some other names. Mango fruit contains sugar, protein, and crude fiber. The carotene component, a precursor of vitamin A, is particularly high in mango, which is rare among all fruits. Secondly, the vitamin C content is not low. Minerals, proteins, fats, sugars, etc. are also its main nutrients. Mango is one of the famous tropical fruits. Because of its delicate flesh and unique flavor, it is deeply loved by people, so it is known as the "King of Tropical Fruits".

Nutritional value of mango

Mangoes are extremely nutritious, with a vitamin A content of 3.8%, which is twice as much as apricots. The vitamin C content is also higher than that of oranges and strawberries. Mangoes contain sugar, protein, calcium, phosphorus, iron and other nutrients, all of which are essential to the human body. According to the analysis of several major mango varieties in my country's mango producing areas, mangoes have soluble solids of 14%-24.8%, sugar content of 11%-19%, protein of 0.65%-1.31%, and 2281-6304 micrograms of carotene per 100 grams of pulp. In addition, the content of essential trace elements (selenium, calcium, phosphorus, potassium, etc.) is also very high.

The efficacy and function of mango

Mangoes are good for the stomach, quench thirst and promote urination. Mature mangoes can be used as decontamination agents and diuretics in medicine, and the seeds can be used as insecticides and astringents. Mango flesh is juicy, delicious and tasty, with the flavors of peach, apricot, pear and apple. Eating a few in midsummer can help quench thirst and relieve heat. The Dai people in Xishuangbanna like to make mangoes into mango gum for consumption. The method is to boil the mangoes, remove the core and filter them, which will become translucent amber pectin, which is crisp and delicious with a unique flavor.

Mango can lower cholesterol. Eating mango regularly is beneficial to the prevention and treatment of cardiovascular diseases, is good for eyesight, and can moisturize the skin. It is a good beauty fruit for ladies.

Mango has the effect of curing diseases and relieving coughs, and has an auxiliary therapeutic effect on coughs, sputum, asthma and other symptoms. Mango contains compounds such as mango keto acid, which has anti-cancer pharmacological effects. Mango juice can increase gastrointestinal motility and shorten the time that feces stay in the colon, so it is very beneficial for preventing and treating colon cancer.

Mangoes are high in carotene, which is good for eyesight and moisturizes the skin. They are a great beauty fruit for ladies. Mangoes contain mangiferin, which has obvious effects of resisting lipid peroxidation and protecting brain neurons, delaying cell aging and improving brain function. It can significantly increase the activity of erythrocyte catalase and reduce erythrocyte hemoglobin. It also has the effect of curing diseases and relieving coughs, and has an auxiliary therapeutic effect on coughs, sputum, asthma and other symptoms.

Medicinal Value of Mango

According to the analysis of the nature and taste of Chinese medicine, mango is a fruit with a neutral nature, sweet taste, and the ability to quench thirst and stimulate salivation.

(1) Mangoes are good for the stomach, stop vomiting and stop dizziness. They are effective for vertigo, Meniere's syndrome, high blood pressure dizziness, nausea and vomiting. Eating mango pulp or decoction is also very effective for nausea in pregnant women.

(2) Mangoes can lower cholesterol. Eating mangoes regularly can help prevent and treat cardiovascular diseases, improve eyesight, and moisturize the skin. It is a great beauty fruit for women.

(3) Mango has the effect of curing diseases and relieving coughs. It has an auxiliary therapeutic effect on coughs, excessive sputum, asthma and other symptoms.

(4) Mango juice can increase gastrointestinal motility and shorten the time that feces stay in the colon, so it is very beneficial for preventing and treating colon cancer.

(5) Contains carotene, which is good for the eyes and moisturizes the skin.

Mangoes are fleshy and sweet, and are very popular with everyone for their unique appearance. Especially in the hot summer, eating mangoes can cool you down. Mangoes also have many therapeutic effects, mainly lowering cholesterol, preventing and treating cardiovascular diseases, benefiting eyesight, and moisturizing the skin. Today we will mainly introduce the efficacy of mangoes in preventing breast cancer.

Researchers have studied the polyphenols in mangoes and found that eating more mangoes can help prevent breast cancer. In particular, the bioactive component tannin is found in mangoes. According to experts, tannic acid is a type of polyphenol with a bitter taste. It is found in grape seeds and tea leaves. Studies have found that polyphenols can disrupt the cell division cycle, which may be a mechanism by which mangoes can prevent or inhibit cancer cells.

Mango is a healthy fruit and an expert in preventing various diseases. Regular consumption is good for the body, especially for female friends. You must take good care of your body. It is necessary to eat more healthy fruits and vegetables.

Side effects and contraindications of mango

1. Do not eat mangoes after a full meal, and do not eat them with spicy foods such as garlic, otherwise, it may cause jaundice. The mechanism is not clear, but this is common experience. According to modern reports, there are cases of nephritis caused by eating too much mango, so you should pay attention.

2. Mango leaves or juice can cause dermatitis in people with allergies, so be careful.

3. Mango is one of the few fruits rich in protein. Eating more mango can make you full easily. Traditionally, it is said to be beneficial to the eyes and moisturize the skin, probably because it contains carotene. Its kernel can also be used as medicine, which can detoxify, eliminate stagnation and lower blood pressure.

4. According to the analysis of the nature and taste of Chinese medicine, mango is a fruit with a neutral nature, sweet taste, thirst quenching and body fluid. Eating it raw can stop vomiting and treat seasickness, and its effect is the same as sour plums. For those who are not used to boating and feel chest tightness after the bumps, mango can be used as a "medicine". Pregnant women can eat mango flesh or boiled mango water when they feel stuffy and nauseous. The only thing to note is that mango is damp and toxic in nature. If you have skin diseases or tumors, you should remember to avoid eating it.

5. "Dampness" is one of the six causes of disease in traditional Chinese medicine. Skin diseases such as eczema, pus-filled sores, gynecological diseases such as leucorrhea, and internal diseases such as edema and athlete's foot can all be called "dampness". If a person with dampness in his constitution eats damp and toxic foods such as mangoes, the condition may worsen. On the contrary, some people worry that eating mangoes will increase acne, but this idea is an over-concern.

How to make delicious mango

【Fragrant Mango Jelly Pudding】

Ingredients: 3 mangoes, 10g gelatin powder, 1.5 tbsp water, 100ml milk, 4 tbsp sugar, 2 tbsp Nestle whipped cream

practice:

1. Cut half of the mango into small pieces and set aside. Crush the other half and mix with milk, filter, add whipped cream and mix well. Set aside.

2. Pour water into a pot, add sugar after boiling, turn off the heat, add gelatin powder and stir to melt, filter and pour into 1, add mango pieces and stir evenly.

3. Put them into molds and refrigerate for 2 hours. You can add a little coconut milk when eating, or you can leave it out.

Tips:

1. If you use non-dairy whipping cream, reduce the amount of sugar appropriately.

2. The above amount can be made into 3 portions as shown in the picture.

3. Stir the gelatin powder carefully, otherwise it will easily clump.

4. If you don't have gelatin powder, you can use jelly powder. But agar is not recommended. Because the finished product made of agar is brittle and the water retention is not good enough, so it is hard and not as soft and elastic as gelatin powder. The transparency is also not as good as gelatin powder.

If you really don't have gelatin powder, there is another way, which is to use QQ sugar. The method is to put QQ sugar into water and heat it until it melts. However, the ratio of QQ sugar to liquid is at most 1:10, and it will not solidify if there is more. If you use QQ sugar, don't add white sugar, because it is too sweet. This is a last resort. I still recommend that you keep some gelatin powder at home.