The Health Benefits of Mangoes: Circulation, Digestion, and Hydration

Mangoes are not just tasty but also packed with health benefits, particularly for enhancing circulation. They are rich in nutrients like vitamins A and C, which are crucial for maintaining healthy blood vessels and boosting blood flow. Vitamin C, in particular, helps to fortify blood vessel walls, thereby decreasing the risk of circulatory issues.

When mango juice is mixed with papaya juice, it creates a potent combination that can alleviate inflammation, digestive troubles, fever, and pain. Papaya contains an enzyme called papain, which aids digestion and reduces inflammation. Paired with mangoes' anti-inflammatory properties, this juice blend is especially effective in calming digestive problems and alleviating discomfort caused by fever.

In various Asian regions, mango juice is frequently used to combat dehydration. The high water content, along with natural sugars and electrolytes in mangoes, makes their juice an excellent hydrating option. It helps restore lost fluids and provides a quick energy boost, making it a favored choice in hot climates.

Mangoes are among the top fruit sources of beta carotene, a potent antioxidant that the body converts into vitamin A. This nutrient is vital for maintaining healthy skin, vision, and immune function. Moreover, the high vitamin C content in mangoes supports the immune system, promotes skin health, and helps in the absorption of iron from plant-based foods.

The tender flesh of mangoes, which is consumed, also contains insoluble fiber. This type of fiber adds bulk to the stool, preventing constipation by promoting regular bowel movements, and supports overall digestive health by maintaining a healthy gut environment.

In conclusion, mangoes provide a broad spectrum of health benefits, from improving circulation and aiding digestion to delivering essential vitamins and hydration. When combined with papaya juice, these benefits are amplified, making the blend a powerful duo for enhancing overall health and well-being.
The Health Benefits of Mangoes: Circulation, Digestion, and Hydration

Nutrition of mango fruit

Mango is touted as the king of fruits in South Asian countries.  Mango trees are evergreens growing up to 60 feet tall and fruiting 4 to 6 years after planting.

Mango fruit contain amino acids, carbohydrate, fatty acids, minerals, organic acids, proteins, and vitamins.

Raw mangoes are about 82% water and contain 66 calories of energy per 100 g.

Unripe fruits contain starch which changes to sugars during ripening. During ripening process, the fruit are initially acidic, astringent and rich in ascorbic acid (vitamin C).

Ripe mangoes contain moderate levels of vitamin C, but are fairly rich in provitamin A and vitamins B1 and B2.

The pulp of mango fruit contains as much as vitamin A as butter, although vitamin D is not present in a significant quantity. A 100 g edible potion of raw mango provides 765 mg or 25% of recommended daily levels of vitamin A, which is important for vision and bone growth.

Mangoes are good sources of dietary fiber too. Diets low in fat and high in fiber have been associated with a reduced risk of some types of cancer. Mango is an excellent source of flavonoids, beta-carotene and beta-cryptoxanthin.
Nutrition of mango fruit

Mango Juice

Mango Juice
Mangoes aid poor circulation. Mango juice combined with papaya juice helps ease inflammation, digestive problems, fever and pains. In parts of Asia, mango juice is used to relive dehydration. Mangoes are one of the top fruit sources of beta carotene, in addition to having high vitamin C content. The tender flesh, which is the part eaten, also contains insoluble fiber.

Key nutrients in mangoes include vitamin C, vitamin E, potassium, fructose, glucose, sucrose, iron, fiber, calcium, magnesium, phosphorus, sodium, zinc, copper, manganese, vitamin B (thiamine), vitamin B2 (riboflavin), vitamin B3 (niacin), pantothenic acid, vitamin B6, folate and small amounts of lipids and amino acids. Important phyto chemicals include beta carotene, pectin, gallic acid, limonene, myristic acid, tannin, lutein, zeaxanthin, and beta cryptoxanthin.

Select mangoes that yield slightly when gently pressed, and have a flower fragrance. The skin should be a deep or grass green, and have a ‘blush’ of either red or orange yellow. Avoid mangoes with a profusion of large black spots, or loose or shriveled skin. Their form resembles a very large California avocado.

Mangoes should be juice when ripe. Ripe mangoes should be stored in the refrigerator, where they will keep for up to one week.
Mango Juice