Benefits of Mango

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Mangoes belong to the fruit "stone" fleshy with shapes, sizes, colors, and flavors (aroma, flavor, texture) wide. Form of mango is a fully rounded, like mango gedong, long and round, like mangoes and mango harumanis manalagi, Mango kopeks round flat, medium oval mango doll.

Although the shapes, sizes, colors, and flavors of mango variety. In terms of nutrition they almost did not differ significantly. Fresh ripe mango contains about 82 percent water, vitamin C 41 mg, and energy / Kal 73 calories per 100 grams. In every 100 grams of young mango, mango is still raw-water contained approximately 84 per cent, vitamin C 65 mg, and energy 66 Cal. Energy in the young mango low because many contain more starch, which will turn into sugar in the ripening process.

Most of the energy derived from carbohydrates in the form of mango sugar, which makes it sweet. Sugar content was dominated by sugar sucrose group. Sugar content ranges from 7-12 percent in mango. However, the type of sweet mango can reach 16-18 percent.

Antioxidants
Mangoes are also a source of beta-carotene, potassium, and vitamin C. Beta-carotene is a substance in the body is converted into vitamin A (nutrients essential for retinal function). Beta-carotene (and vitaminC) are also classified as antioxidants, compounds that may protect against cancer because it can neutralize free radicals. Free radicals are unstable molecules produced by the body's normal chemical processes, solar or cosmic radiation, cigarette smoke and other environmental influences.

In the body, the majority of free radicals derived from complex chemical processes when oxygen is used in the cell. Free radicals are chemically incomplete it can "steal" of particles from other molecules.

He then produces abnormal compounds and create a chain reaction that can damage cells, by causing a fundamental change in the genetic material and the important parts of other cells. Simply put, how free radicals damage the body's cells, similar to the process of oxygen causes the paper turns yellow or butter becomes rancid. Antioxidant nutrients, such as beta-carotene and vitamin C, making no harmful free radicals by neutralizing them.

Nutrients that contained abundant antioxidants in mango fruit. The content of beta-carotene and vitamin C (along with potassium, vitamin A activity, carbohydrate, energy and water) of some kinds of mangoes every 100 grams can be seen in some libraries.

Vitamin C
In addition to functioning as an antioxidant, vitamin C has a function to maintain and promote health of capillaries, healthy teeth and gums. He helps the absorption of iron and can inhibit the production of natrosamin, a cancer-triggering substances. Vitamin C can also make permanent normal connective tissue and aid in healing wounds.

Vitamin C content of mango worthy enough. Every 100 grams of edible ripe mango supply as much as 41 mg of vitamin C, mango young even to 65 mg. Means, by consuming 150 grams of ripe mango or mango doll 200 grams (1 / 2 small pieces), the adequacy of vitamin C that is recommended for male and female adult per day (each 60 mg) can be fulfilled.

Potassium and stroke
Potassium has the function of increasing regularity of heart rate, kotraksi activate muscles, and help blood pressure. Adequate consumption of potassium may reduce the effects of sodium in increasing blood pressure, and are free to contribute to the decreased risk of stroke.

One study showed that when someone adds a high-potassium fruit into a pattern of daily food, fatal stroke risk can be reduced by 40 percent. Extra consumption of 400 mg of potassium every day can reduce the chances of getting heart and blood vessel disease.

Mangoes are abundant in potassium. Every 100 grams of mango contained potassium at 189 mg. By eating a mango harumanis very small size (at least 250 grams), or a mango gedong medium size (200-250 g), potassium adequacy of 400 mg per day can be met.

You want to buy mangoes can choose a good mango with yellowish green color, smooth skin and sweet flavor. Avoid selecting the fruit that is too loud or too soft, bruised, or the smell of fermentation.

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