Rabu, 07 Desember 2011

Benefits of Mangoes

Mango or Mangifera Indica is a fairly well-known fruit, rich in nutrients for good health. Mango is one of the seasonal tropical fruit is delicious and is believed to originate from the sub-Himalayan plains of India.
Mango fruit is still green easy and will change color to yellow or golden when ripe.
Fresh ripe mango contains about 82 percent water, 41 mg vitamin C, and energy / Kal 73 calories per 100 grams. In every 100 grams of young mango, mango is still raw? contained approximately 84 percent water, 65 mg vitamin C, and energy 66 Cal. Energy in young mango low because more starch-containing substances, which will turn into sugar in the ripening process.
Fresh mango is a very rich source of potassium. Potassium is an essential component of cells and body fluids that help control heart rate and blood pressure. It is also an excellent source of vitamin B6 (pyridoxine), vitamin C and vitamin-E. Consumption of foods rich in vitamin C helps the body develop resistance against infectious agents and harmful oxygen free radicals. Vitamin B-6 or pyridoxine is required for the production of GABA in the brain hormone. It also controls homocystiene levels in the blood, which can otherwise lead to harmful blood vessel CAD and stroke. Substance Copper (Copper) is a helper factor for essential enzymes, including cytochrome c-oxidase and superoxide dismutase (other minerals to function as an auxiliary factor for this enzyme is manganese and zinc). substances Copper is also needed for the production of red blood cells. Skin mangoes are also rich in phytonutrients, antioxidants such as carotenoids are pigments and polyphenols.
Mango is also a source of beta-carotene, potassium, and vitamin C. Beta-carotene is a substance in the body is converted into vitamin A (nutrients essential for retinal function). Beta-carotene (and vitaminC) are also classified as antioxidants, compounds that can provide protection against cancer because it can neutralize free radicals. Free radicals are unstable molecules produced by the body's normal chemical processes, solar or cosmic radiation, cigarette smoke, and other environmental influences. In the body, the majority of free radicals derived from a complex chemical process when oxygen is used in the cell. Free radicals which are chemically incomplete can be? steal? particles of other molecules.

He then produces abnormal compounds and create a chain reaction that can damage cells, by causing a fundamental change in the genetic material and important parts of other cells. Simply put, how free radicals damage the body's cells, similar to the process of oxygen causes the paper turns yellow or butter becomes rancid. Antioxidant nutrients, such as beta-carotene and vitamin C, make free radicals harmless to neutralize it. Nutrients that contained abundant antioxidants in mango fruit. The content of beta-carotene and vitamin C (along with potassium, vitamin A activity, carbohydrate, energy and water) of several kinds of mangoes per 100 grams can be seen in some libraries.

Vitamin C
In addition to functioning as an antioxidant, vitamin C has a function to maintain and promote health of capillaries, healthy teeth and gums. He helps absorption of iron and can inhibit the production of natrosamin, a cancer-triggering substances. Vitamin C could also make the connective tissue remains normal and help the healing wound. Vitamin C content of mango fairly be reckoned. Every 100 grams of edible ripe mango supply as much as 41 mg of vitamin C, a young mango and even up to 65 mg. Means, by consuming 150 grams of ripe mango or a mango puppet 200 grams (1 / 2 pieces of small size), the adequacy of vitamin C is recommended for male and female adult per day (each 60 mg) can be met.

Potassium and stroke
Potassium has a function to increase the regularity of heart rate, activates kotraksi muscles, and helps blood pressure. Consumption of adequate potassium can reduce the effects of sodium in the blood pressure increases, and freely contribute to a reduced risk for stroke.

One study showed that when someone adds a piece of high-potassium fruit into the daily diet, the risk of fatal stroke can be reduced by 40 percent. Extra consumption of 400 mg of potassium every day can reduce the chances of getting heart and blood vessel disease.

Potassium are abundant in mango. Every 100 grams of mangoes contained 189 mg of potassium. By eating a mango harumanis very small size (minimum of 250 grams), or a mango gedong medium size (200-250 g), potassium sufficiency as much as 400 mg per day can be met.

You want to buy a mango can pick a good mango with yellowish green color, smooth skin and a sweet aroma. Avoid selecting fruit that is too hard or too mushy, bruised, or the smell of fermentation. Sources: Compass

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