Mango is one of the popular fruits in the world due to its attractive color, delicious taste and excellent nutritional properties. Known for its sweet fragrance and flavor, the mango has delighted the senses for more than 4000 years. A celebrated fruit, mango, now produced in most of the tropical parts of the globe.

Sunday, July 26, 2009

Uses of Mango and Nutritional Composition

Uses of Mango and Nutritional Composition
Mango is commonly eaten fresh and depending upon the cultivar may be consumed at an immature (unripe, green peel) stage or when fully ripe.

In addition, the pulp may be cooked, dried, preserved frozen or powdered.

Mango pulp may be incorporated into beverage, desserts, ice cream sorbets, preserves, jellies, fruit salads, chutneys, pickles, canned in syrup, pureed and dried.

Mangos are a rich source of vitamins A and C and have recently been found to be high in anti-cancer antioxidants and phenols.

Historically there have been many reported medicinal uses of the sap (latex), flowers, seeds and leaves for use as astringents, treating diarrhea, hemorrhages, fever hypertension and hemorrhoids.
Uses of Mango and Nutritional Composition

Popular Posts

Latest Articles in FOOD SCIENCE

Recent Articles in Agriculture Tech.