Ingredients and Benefits of Mango
1. Carbohydrates
Although the mango has a variety of shapes, sizes, colors and flavors, but in terms of nutritional content, everything is almost not much different. The water content in fresh ripe mango approximately 82%, 73 Kal calories per 100gram and vitamin C at 41 mg. While the young mango, 100gram each containing approximately 84% water, calories by 66 cal and levels of vitamin C is 65 mg.
The sweet taste of mango is derived from sugar (sucrose) which they contain, ranging from 7-12%. But for some varieties of mango, sugar content can reach 16-18%.
2. Antioxidants
Some studies show that mango is the source of a-carotene. Beta-carotene is a substance in the body is converted into vitamin A. Beta-carotene include antioxidants, ie compounds capable of providing protection against cancer because it can neutralize free radicals.
Experts believe the mango is a source karoteoid called beta crytoxanthin, namely cancer destroyer of good material.
3. Vitamins
The content of vitamins with the highest levels in mango fruit is Vitamin C. Vitamin V serves to maintain healthy teeth and gums, as well as increasing the capillary activity. In another context, Vitamin C helps iron absorption and inhibit the production of natrosamin (cancer-triggering substances). Vitamin C is also involved in accelerating wound healing. Each 100 grams of ripe mango contains vitamin C is 41 mg, young mango even up to 65 mg.
4. Potassium
In the mango fruit also contains potassium levels high enough that the 100 grams of mango contains 189 mg of potassium. By eating mango harumanis small size (250 grams) or mango gedong medium size, then the need for potassium 400 mg per day can be met.
Potassium serves to maintain the regularity of the heart rate, it is important for muscle contraction and maintain blood pressure. Potassium is also antagonistic to the sodium, which by consuming sufficient amount of potassium, it can reduce the effect of sodium on blood pressure because sodium can increase blood pressure.
Potassium also contributed to the decrease in the risk of stroke. A study shows that if someone adds a piece of fruit is high in potassium into their daily diet, the risk of stroke can be reduced by 40%.
A mango contains 7 grams of fiber / fibers that can help the digestive system (as well as gallic acid). Most of the fiber is soluble in water and can maintain cholesterol levels that are within normal limits.
Riboflavin contained in mango also good for the health of the eyes, mouth and throat. In addition, the mango has several pharmacological effects, such that some substances contained in the mango is pengelat (adstringensia), laxative urine (diuretic), a mild laxative, sputum, toners and appetite enhancer.
Based on empirical experience mango has efficacy in curing various diseases; such as airway inflammation, flu symptoms, disorders englihatan, gum bleeding and inflammation of the skin.
Special dermatitis, skin mango can be used as an herb to help reduce the inflammation process. The potion is made by boiling 150 grams of mango skin to educate. Water boiled mango skin is then used to wash the skin of experiencing pain or inflammation. This herb can also be used to treat eczema.
To reduce the symptoms of flu, as 200gram mango flesh boiled with 10 grams of ginger, and two white leeks in 500 cc of water (1.5 cups) until the water is reduced by half (approximately 250 cc). Cooking water is filtered and drunk when still warm.
Source:Healthy Fruits Vegetables book author Romli Ainul Kusumo, publisher Pioneer Media
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