Mangoes are full packed with vitamins, minerals and anti-oxidants and contain like all fruits very few proteins, fats and calories.
Mangoes are perfect to replenish salts, vitamins and energy after physical excersise.
mangoes strengthens and invigorates the nerve tissues in muscles, heart and brain and other parts of the body.
The enzymes of the Mango, such as magneferin, katechol oxidase and lactase, clean the bowel of the “filth” within and are an ideal antidote for all toxic effects inside the body. They provide also sufficient resistance to fight any germs and afflictions.
Mango is thought to bring about a reduced risk of colon and cervical cancer. It is a rich source of beta-carotene, which the body can convert to vitamin A. It also contains beta-cryptoxanthin.
As beta- cryptoxanthin is best absorbed by the body when eaten with fat, it is a good idea to eat mangoes as part of a meal, rather than on their own.
Mangos contain also a lot of tryptophan, the precursor of the “happiness-hormone” serotonin.
A pap made of Finger millet (Eleusine coracana), kidney beans (Phaseolus vulgaris), peanuts (Arachis hypogoea), and mango (Mangifera indica) has been proven to be a good complementary food for children of weaning age. It meets the vitamin and energy requirements of children of 6-24 months of age at three servings a day and at the FAO average breast-feeding frequency (Mbithi-Mwikya)
Mangiferin from the leaves has been reported to possess antiinflammatory, diuretic, chloretic and cardiotonic activities and displays a high antibacterial activity against gram positive bacteria. It has been recommended as a drug in preventing dental plaques.
Mangiferin shows antiviral effect against type I herpes simplex virus which could be useful in anti-herpes ointments (Unani Herbalist).
The bark of the mango tree contains 16 – 20% tannin and also mangiferine. It acts ad stringent and is believed to possess a tonic action on the mucous membrane. It is anathematic, useful in hemoptysis, hemorrhage, nasal catarrh, diarrhea, ulcers, diphtheria,rheumatism and for lumbrici. It is also used in diphtheria and rheumatism (Unani Herbalist).
Nutritional values of mango
| Calories | 57 |
| Fibre | 2,6 g |
| Vitamin C | 37 mg |
| Vitamin E | 1 mg |
| Glycaemic Index medium | |
| Per 100g | |
The average content of one Mango (250 g) is (compared with other fruits):
- 1,5 g protein
- 1 g fat
- 30 g carbohydrates
- 3 g carotenes (only muskmelons have more). One Mango supplies more than the daily need of this precursor of Vitamin A
- 110 g vitamin B1
- 125 g vitamin B2 (only passion-fruit has more)
- 2 mg vitamin B3 (only passion-fruit and guava have more)
- 90 ?g folic acid (only oranges and grapes have more)
- 90 mg vitamin C (only orange and papaya have more)
- 30 mg calcium (only mandarine and orange have more)
- 45 mg magnesium (only papaya and banana have more)
- 1 mg iron (granadilla, grapes, banana, guava and apricots have more)
- 295g zinc (muskmelon, watermelon, papaya, guava, granadilla and bananas have more)
- 0,5 g potassium (muskmelon, granadilla and banana have more)
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