Mango is the national fruit of India. It is the national tree of Bangladesh.

Mango is considered an evolutionary chronology (incorrectly incorporating objects, persons, events, etc., from one epoch into another epoch). The seeds are dispersed through extinct evolutionary organisms — just as mammals in the animal kingdom did.

History:

Genetic analysis and comparison of modern mangoes with Paleocene leaf fossils found near Damalgiri in Meghalaya show that mangoes originated at the junction of the Indian and Asian continental plates in the Indian subcontinent about 60 million years ago. Mango was probably cultivated in India as early as 2000 BC. Brought mangoes to East Asia from 400–500 BC, found mangoes off the Swahili coast around the 14th century and brought mangoes to the Philippines in the 15th century and Portuguese travelers to Brazil in the 16th century.

Hendrik van Reedy, the Dutch commander in the Malabar region, mentions mango as an economically significant plant in his 18-year book Hertas Malabaricas. in the 18th century, mangoes were first imported to the American colonies, they had to be pickled due to lack of preservation. Other fruits were also pickled and were known as “mangoes,” especially bell peppers, and in the 18th century, the word “mango” became a verb meaning “pickle.”

Taste:

Mango flavor is mainly caused by various volatile biochemicals of the terpene, furanone, lactone, and ester classes. Different varieties of mangoes taste different from different types of volatile chemicals or similar but different amounts of volatile chemicals. In general, mango varieties in the New World are mostly δ-3-carene, with menotropins flavored characteristic; On the other hand, the high concentrations of other menotropins such as (Z) -ocimene and myrcene, as well as the presence of lactones and furanones are unique features of ancient world varieties. Ethylene is known to be involved in mango ripening, a fruit ripening hormone that changes the taste inside a mango, which is also effective when applied externally. Although there is a great deal of information about the chemical composition of mango flavors, there is no in-depth study of how these chemicals are synthesized. Only a few significant genes have been identified that encode enzymes involved in the process of flavor biosynthesis.

Food Ingredients:

Raw mango contains 74% water, 15% carbohydrates, 1% protein, and negligible fat.

Nutrient Content:

The energy value per 100 grams (3.5 oz) of ordinary mango is 250 kJ (60 kcal). Fresh mangoes contain only significant amounts of vitamin C and folic acid daily, amounting to 44% and 11%, respectively.

Phytochemicals:

Mango peel and pulp contain numerous phytochemicals like triterpene, loophole. Studies have shown that mango peel pigment particles contain carotenoids, such as provitamin A compounds, beta carotene, lutein, alpha-carotene, and polyphenols such as quercetin camphor, gallic acid, caffeic acid, catechins, and tannins. Mango contains a unique xanthone called mangiferin.

Phytochemicals and nutrients are found in different amounts in different varieties of mango. More than 25 carotenoids have been identified in mango pulp, the densest beta carotene, which acts as a yellow-orange pigment in most mango varieties. Mango leaves also contain significant amounts of polyphenols, including xanthone, mangiferin, and gallic acid.

The Usefulness of Mango:

This a nutritious fruit that works against various abnormalities in our body, the benefits of mango are extensive.

Increase the Workforce

Mangoes contain a lot of carbohydrates, which help to increase energy. However, for diabetics, a moderate amount of mango keeps the blood sugar level right. For people who have diabetes, if they wash 5–6 mango leaves, boil them in a pot, leave them overnight, and drink their decoction in the morning, it helps control insulin level. In addition, this result contains high levels of a protein called glutamine acid, which plays a vital role in improving attention and memory.

Morning Sickness Elimination:

Raw mango helps to reduce the severity of pregnancy symptoms and the tendency to have frequent morning sickness. Regular consumption of raw mango eliminates morning sickness.

Prevention of Scurvy:

Vitamin C is found in mango, which helps in preventing scurvy. Vitamin C also helps maintain the health of teeth, gums, skin, and bones. In addition, vitamin C, A, and about 25 different types of carotenoids effectively boost immunity.

Eyecare:

Mango contains a lot of carotenes which keeps the eyes healthy and also relieves colds and coughs. It is possible to meet 25% of the daily requirement of vitamins by eating only one cup of ripe mango. It helps to improve eyesight and also helps to prevent dryness and night blindness.

In Bone formation:

Mango contains calcium, which helps in bone formation. So every human being needs to eat mango. Then the bones and teeth will be healthy.

Helps in the Elimination of Constipation and Digestion:

Mango is rich in dietary fiber, vitamins, and minerals. Mango is very beneficial for health as it is high in fiber. It is suitable for digestion and very effective in preventing constipation. So those who have digestive problems will get many benefits from eating mango.

Lowers cholesterol levels, protects the heart.

The high levels of vitamin C, pectin, and fiber in mangoes help reduce the harmful levels of cholesterol. Mango is an excellent source of potassium which helps in controlling high blood pressure and heart rate. Sodium is excreted from the body due to sweating. And, raw mangoes can make up for that sodium deficiency in the body. Pectin of raw mango is also very useful in the treatment of gastrointestinal diseases. Mango is high in fiber and antioxidants, which reduces the risk of heart disease, and its existing potassium helps relieve anemia and keeps the heart active.

Cancer Prevention:

Mango plays a vital role in cancer prevention. Researchers say Mango has high antioxidants and dietary fiber levels, which helps prevent colon cancer, breast cancer, anemia, leukemia, and prostate cancer. Also, enzymes like carotene, iso-carotene, astragalin, phenacetin, gallic acid, etc., play a significant role in preventing cancer.

To Retain Youth:

Vitamin C in mango helps in the production of collagen, which makes the skin fresh and taut. It contains Vitamin E, which is very beneficial for skin and hair. In addition, it contains vitamin E, which helps regulate sex hormones.

So many kinds of helpful sides to mangoes !!! But be careful! Nowadays, almost all the mangoes in the market are being cooked by applying a poison called carbide. Because mango is a highly perishable fruit, traders can keep this fruit for 6 to 7 months by mixing different chemicals, including formalin.