The mango is a citrus fruit that grows in the Intertropical Zone and is fleshy and sweet pulp. It stands out among its main characteristics its good taste and variety.
Said pulp may or may not be fibrous, the variety known as lint handle being the one that contains the most fiber. It is a normally yellow fruit with a mild acid taste when it has not fully matured. Of Asian origin, India and Burma, it comprises many varieties, many of them obtained by grafting.
When it is still green, its peel is of that color and its pulp is very pale greenish yellow, hard consistency and astringent acid taste. Many people usually consume it raw by sprinkling it with salt or sugar, and even culinary preparations such as green mango ceviche or sauces like green mango guasacaca.
Among the properties of mango, it is noteworthy that it has the following nutrients: Iron, Calcium, Potassium, Iodine, Zinc, Magnesium, Sodium, Vitamin A, Vitamin B1, Vitamin B2, Vitamin B3, Vitamin B5, Vitamin B6, Vitamin B9, Vitamin B9 , Vitamin E, Vitamin K, and Phosphorus. It is antioxidant and anticancer.
It is antioxidant and anticancer. It is a fruit rich in acids such as malic and myristic, vitamin A and vitamin C, which endow the body to fight against free radicals and has an effective anti-cancer fight, thanks to these vitamins and flavonoids such as quercetin. For its vitamin A content is important for health. It has beneficial action on the skin, eyes, hair, mucous membranes, bones and the immune system. Also for its vitamin C content it helps in the absorption of iron, the formation of red blood cells, collagen, teeth and bones. Both vitamins have antioxidant properties. Also, mango has digestive properties because its high content of magnesium and fiber result in a beneficial satiating effect for overweight people and diabetes. It is also beneficial for people who take diuretics that make them lose potassium and suffer from bulimia, since the mango is very rich in this mineral.