FOOD FOR THOUGHT: MANGO'S NUTRITIONAL VALUE


Mango has a myriad of benefits that are good for the body. Nutritionists say it helps digestion because it is rich in fibre, beta-carotene and vitamin A.
Perhaps the most decadent of fruits, mangoes are packed with vitamins A and E. Studies have linked eating mangoes regularly for a month to healthier blood fat profiles, including slashed levels of triglycerides that increase the risk of heart disease. Beyond this, eating mango:

•Prevents cancer. Research shows that the antioxidant compounds in mangoes protect the body against the risk of colon, breast, blood and prostate cancers. The compounds in mangoes that play a role in preventing cancer are quercetin, isoquercitrin, astragalin, fisetin, gallic acid and methylgallat.
•Lowers cholesterol. Tinnginya fibre, pectin and vitamin C in mango help lower blood cholesterol levels.
•Helps the eyes. A cup of mango supplies 25 per cent of the daily value of vitamin A as needed. Therefore, eat mango for clarity of vision and also prevent dry eyes.
•Provides alkaline. Tartaric acid, malic acid, and citric acid in this fruit help keep the body’s alkaline reserve.
•Normalises insulin level. Mango leaves help normalise insulin levels in the blood. Mango fruit also has a relatively low glycaemic index; so, eating mango is harmless for your sugar level.
•Aids digestion. Mango contains gallic acid which is very good for the digestive tract. The content of the enzyme present in mango can also help the process of digestion and breaking down protein. In addition, it is also able to prevent constipation and sooth the stomach.
•Maintains healthy teeth and gums. This is because mangoes contain vitamin C, which helps to maintain healthy teeth and gums. Vitamin C can also help absorb iron and can inhibit the production of natrosamin, a substance that can cause cancer.
•Boosts immunity. The vitamins A and C, plus 25 types of carotenoids in mango help keep the immune system healthy and strong.
•The exotic fruit actually helps your body break down protein more easily.
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