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Go Mad for the Benefits of Mangoes

Mangoes are a very popular and versatile fruit, yet I’m still amazed at the amount of friends I have that have yet to try them.  Mangoes come in many varieties all having their own unique flavor, texture, color, and aroma.  mangoesMangoes have overlapping seasons, so they can be eaten and enjoyed all year!  Remember, mangoes come in all colors and some are even multi-colored.  The best way to determine a ripe mango is to squeeze it.  A ripe mango will have a slight give when squeezed. Depending on when you want to enjoy your mango you need to buy one accordingly, if you know it’ll be a few days pick a firmer one, but if you’re going to eat it that day buy one that gives when squeezed.

Mangoes are packed with essential antioxidant nutrients, specifically rich in vitamin C and beta carotene.  Vitamin C plays an important role in immune function, growth & repair of tissues & in wound healing.  Beta carotene is converted in the body to Vitamin A which helps supports healthy vision, healthy bones, skin, and teeth. As most of us know, antioxidants work against cancer causing free radicals in the body.  A diet high in fresh fruits and vegetables helps decrease your risk of getting specific cancers and chronic diseases (like heart disease).

It’s recommended to eat about two cups of fruit a day.  A fresh, sliced mango will give you roughly one cup of the fruit you need, meaning you’ll have to eat one cup more to meet the fruit goal.  This one cup of sliced mango will have only 110 calories, as well as being fat, cholesterol, and sodium-free!  Like other fruits and veggies, mangoes also contain fiber.

Eating mango will provide you with about 12% of the recommended amount of fiber you need for the day.  Fiber is important in weight loss and maintenance, colon health, healthy bowel movements, and helps prevent some cancers.
Remember variety is the spice of life and health!  Eat a variety of fresh fruits in veggies, eat the colors of the rainbow and make mangoes a part of that variety.

via American Dietetic Association

May 26th, 2009

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