Feb 1, 2010

Soule Restaurant's Food Facts: Mangos

Mangos are sweet, juicy tropical fruit native to Asia, Africa and the Caribbean with a distinct flavor unlike any other.

The health benefits of mango differ based on level of ripeness.

Green mango is hard and starchy with a bitter aftertaste. In the Caribbean, it’s commonly made into Chow; soaked in a brine that makes it more palatable… actually, mango chow isn’t just palatable. It’s delicious!

As mangos ripen, they change to glucose, sucrose and maltose. The ripe mango is rich in vitamins C, B6, A, potassium, and copper. Mangos also contain beta-carotene, which is known to slow the aging process, reduce the risk of certain forms of cancer, and improve lung function.

Although fat-free, mangos have a particularly high sugar content and are optimal in shakes for weight gain.

In some countries mangos are used to treat a variety of diseases and conditions. Green mango is combined with salt and honey to treat diarrhea, dysentery, morning sickness, chronic dyspepsia, indigestion and constipation. Treatments for heat stroke, bilious disorders and scurvy have also been recorded.

The presence of gallic acid in mangos make them an excellent blood cleanser by binding to the bowels. It is also purported to reduce excessive heat and prevents body odors.

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