Mango

Mango

Mango belongs to the Anacardiaceae family, native to the tropical and subtropical region, such as East Asia, Myanmar, and India. Its fossils can be dated back to 25 to 30 million years ago. In the 4th and 5th centuries BC, Buddhist monks took mango plants on voyages to Malaya and East Asia, and carried to Middle East and East Africa by the Persian Traders in the 10th centuries. It was finally introduced to South America, Philippines and West Africa in the 15th centuries by the Portuguese explorers. The mango fruit is round or oval, similar to the shape of a kidney, in a smooth skin. Its color can be different between varieties, ranging from bright or golden yellow, to orange or greenish red. The size of the fruit is about 5cm to 15cm in length, weight around 6 ounce to 4 pounds. This fleshy fruit is juicy, sweet and fragrant, tastes like a mix of orange, pineapple and peach; and holds a large single pit in the core. It is a very popular ingredient in a lot of Southeast Asian cuisine; it can be used in salad, cooked dish, beverages, dessert or simply eaten raw. Amongst the different varieties of mango being cultivated in the world, Tommy, Kent, Haden and Ataulfo are the varieties that are widely available in Canada; and supplies mainly come from Mexico.

Nutritional Facts

Mango is an excellent source of vitamin C, and vitamin A, which will help in boosting the body immune system and maintaining healthy vision and skin. It is also a very good source of potassium, which can help in regulating blood pressure. The polyphenolic anti-oxidant compounds in mango are also suggested to be an effective agent in breast and colon cancer prevention.

Reference

Britannica Encyclopedia. (n.d.) Mango. Retrieved from http://www.britannica.com/EBchecked/topic/362003/mango

Plant Culture. (n.d.) Mango – History. Retrieved from http://www.kew.org/plant-cultures/plants/mango_history.html

Power Your Diet. (n.d.) Mango Fruit Nutritional Facts. Retrieved from http://www.nutrition-and-you.com/mango-fruit.html