Mango

Mango is a delicious fruit grown on various species of tropical plants of the Mangifera genus. Mangoes are green when unripe and yellow when ripe. This fruit is mostly cultivated for consumption. Most of these species are found in nature as wild mangoes Raw mango is a good source of vitamin C. Vitamin C is essential for the body's immune system. Vitamin C helps to ward off various infections. Raw mangoes contain several nutrients that aid in digestion.

Food ingredients:

A raw mango contains 84% ​​water, 15% carbohydrates, 1% protein and negligible fat (table).

Nutrients:

A typical mango has an energy value of 250 kilojoules (60 kcal) per 100g (3.5oz). Fresh mangoes contain only significant amounts of vitamin C and folic acid at 44% and 11% of the daily value, respectively.

Medicine:

Ripe fruits are used as laxative, laxative and tonic in Ayurvedic and Unani medicine. Ripe mangoes and even raw mangoes are great for preventing night blindness and blindness. The juice of young leaves relieves toothache. Dried mango pulp relieves diarrhea, chronic dyspepsia and urinary irritation. Powdered mango leaves are used for fever, chest pain, polyuria.

Phytochemicals:

Major flavor chemicals of Indian 'Alphonso' mango. Mango peel and pulp contain numerous phytochemicals like triterpenes, lupeol. Studies have shown that the pigments in mango peel contain carotenoids, such as provitamin A compounds, beta-carotene, lutein, alpha-carotene, and polyphenols such as quercetin, kaempferol, gallic acid, caffeic acid, catechins, and tannins. Mangoes contain a unique xanthonoid called mangiferin.

Phytochemicals and nutrients are present in different amounts in mango varieties. More than 25 carotenoids have been identified from mango pulp, the most concentrated being beta-carotene, which acts as a yellow-orange pigment in most mango varieties. Mango leaves also contain significant amounts of polyphenols, including xanthonoids, mangiferin and gallic acid.

The euxanthin pigment, known as Indian turmeric, is thought to be produced mostly from the urine of cattle fed on mango leaves; This was outlawed in 1908 due to livestock malnutrition and possible bird poisoning. This supposed source of euzanthine appears to be based on a single, anecdotal evidence, and Indian laws do not prohibit such practice.

History:

Genetic analysis and comparison of modern mangoes with Paleocene mango leaf fossils found near Damalgiri in Meghalaya suggest that the genus Mango originated at the junction of the Indian and Asian continental plates, in the Indian subcontinent, about 60 million years ago. Mangoes were probably cultivated in India as early as 2000 BC.Mangoes were brought to East Asia around 400–500 BC, around the 14th century on the Swahili coast, and in the Philippines in the 15th century and in Brazil by Portuguese explorers in the 16th century.

Hendrik van Riede, the Dutch commander of the Malabar region, mentioned mango as an economically important plant in his Hortus Malabaricus of 1678. When mangoes were first imported to the American colonies in the 17th century, they had to be pickled due to lack of preservation. Other fruits were also pickled and known as "mango", especially bell pepper and in the 18th century, the word "mango" became a verb meaning "to pickle".

Mango is considered an evolutionary anachronism (mistaken association of objects, persons, events, etc. from one era with another era), in which seeds are spread through extinct evolutionary organisms - as happened with mammals in the zoological kingdom.

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