Mango (Aam)

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
>Calorific Value - 74 (values per 100 gms)
>Small amount of Vitamin B complex
Origin and Distribution

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.

Natural Benefits Of eating Mango

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.

  • Ripe Mango is Antiscorbutic

The ripe mango is antiscorbutic, diuretic, laxative, invigorating, fattening and astringent. It tones up the heart muscle, improves complextion and stimultaes appetite.

  • Used for Medicinal Purposes

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.

  • Precautions

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.

Mango For Various Diseases

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