| Moisture | 81.0% | Protein | 0.6% |
|---|---|---|---|
| Fat | 0.4% | Minerals | 0.4% |
| Carbohydrates | 16.9% | Vitamin C | 16 mg |
| Calcium | 14 mg | Phosphorus | 16 mg |
| Iron | 1.3 mg |
The mango is fleshy drupe, variable in size and shape, with varying mixtures of green, yellow and red colour. The mango is indigenous to India.It has been cultivated here for over 4000 years, besides India, the fruit is now widely grown in China, Pakistan, Bangladesh, Philippines, Haiti, Mexico and Brazil. Around 400 varieties are cultivated but about 35 carieties are extensively cultivated.
The ripe fruit is very wholesome and nourishing.It contains tartaric acid, malic acid and some trace of citric acid, these acids are utillised by the body and they help to maintain the alkali reserve of the body.
The ripe mango is antiscorbutic, diuretic, laxative, invigorating, fattening and astringent. It tones up the heart muscle, improves complextion and stimultaes appetite.
It increases the seven body nutrients, called 'dhatus' in Ayurveda, They are food juice, blood, flesh, fat, bone marrow and semen. The fruit is beneficial in liver disorders, loss of weight and other physical disturbances.
Excessive use of mangoes produce ailments like constipation, eye affections, blood impurities and seasonal fever. Children who use the fruit in excess generally suffer from skin disease in its season.
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