Joanna Mango is the mature fruit of mango, an Anacardiaceae plant. Native to tropical areas, some are egg The shape can also be round, kidney-shaped, or heart-shaped; the skin color is various: light green, yellow, dark red; the flesh is yellow, contains dietary fiber, has a sweet and sour taste, is fragrant, has a lot of juice, and has a large core. Mango combines the essence of tropical fruits and is known as the "King of Tropical Fruits".
nutritional value
1. Antibacterial and anti-inflammatory: The immature mango fruit, bark and stems can inhibit pyogenes and E. coli, etc. The extract of mango leaves also inhibits pyogenes and E. coli and can treat the human body. skin , digestive tract infection disease;
2. Anti-cancer and anti-cancer: Mango fruit contains triacetic acid and polyphenolic compounds such as mango acid and isomangiferous acid, which have anti-cancer pharmacological effects; mango juice can also increase gastrointestinal motility and shorten the residence time of feces in the colon. Therefore, eating mango is very helpful in preventing and treating colon cancer;
3. Expelling phlegm and relieving cough: The mangiferin contained in mango has the effect of dispelling diseases and relieving cough. cough It has an auxiliary therapeutic effect on symptoms such as excessive phlegm and asthma;
4. Reduce cholesterol and triglycerides: Mango contains more vitamin C than ordinary fruits. Mango leaves also have a high vitamin C content, and the content will not disappear even if it is heated and processed. Regular consumption of mangoes can continuously supplement the consumption of vitamin C in the body, reduce cholesterol and triglycerides, and is beneficial to the prevention and treatment of cardiovascular diseases;
5. Improve eyesight: Mango is very rich in carbohydrates and vitamins. In particular, the provitamin A content ranks first among fruits, and it has the effect of improving eyesight.
