Mango is a golden fruit of Indian origin. From ancient times, the Vedas and Upanishads, have praised the mango as a heavenly fruit. The mango is considered an Indian holy fruit.
At present, there are about 600 varieties of mango, out of which 40 varieties are cultivated in India. Among these 40 varieties, few are very popular within and outside India like Alfonso, Neelma, Langarda, Daseri and Magoba. Of these Alfonso also has 2 sub varieties namely – Ratnagiri Alfonso and Devgad Alfonso. These names come from the region (Districts) in Maharashtra State in India. Devgad Alfonso is the best of all – in taste, aroma and colour.
Green unripe mangoes are sour in taste as they contain organic citric acids like oxalic acid, malic acid, citric acid and large portion of starch, which get converted to glucose, fructose and sucrose when the fruit ripens. Green unripe mangoes boiled in water along with few mint leaves is a definite medicine against sun strokes and summer heat. At the same time, eating unripe and uncooked mangoes causes throat irritation, indigestion, dysentery and abdominal colic as well.
Mangoes ripened with the help of paddy hay are delicious and healthy. The mango takes about 90 days for peak ripening. The skin becomes pale yellow with a shining oily colour and a pleasing aroma.
When you find any kind of fruit of homogenous shape and colour, do not get tempted to purchase it! Today the mango crop is exploited at a large scale for commercial purposes. Chemicals such as ethylene, acetylene and calcium carbide are used for forced ripening of the fruit. This process may give a good colour but hampers the taste and flavour.
The mango is a mine of vitamins, minerals and of course full of energy.
(food value per 100 gms approx.)
Carbohydrates 12.0gm
Vitamin A 22,550 i.u.
Protiens 00.6 gm
Vitamin Bl 155mg
Fat 00.1 g
Vitamin B2 50 mg
Calcium 17.0mg
Vitamin C 140mg
Iron 00.0 mg
Potassium 250.0 mg
Phosphorous 20.0 mg
Sodium 7.0 mg
Calories 76
The mango is the richest source of Neo-B Carotene, B Carotene and alfa Carotene, which is called as anti-carcinogen. The human eye manufactures Rhodopsin that remains in the retina. This substance changes into chemical energy to form good sight in dim light and in the dark, Vitamin A deficiency causes less formation of Rhodopsin, which causes weak vision at night.
Mango is the best source of Vitamin A. Every 1 00 mg. of mango juice contains 22,550 i.u. of Vitamin A, which is the highest among all fruits and vegetables.
Eating mangoes during the entire season helps the healthy formation of epithelium and builds immunity which prevents one from frequent attacks of infections like cold, rhinitis and sinusitis.
A glass full of ripe Mango juice mixed with honey and milk is one of the best general tonic for all ages to increase body strength and memory. It’s regular use helps in treating mental disabilities, weakness of nasal membrane, insomnia, neuritis and lack of control of motor nerves, etc. Mango juice with soaked almonds and honey increases sexual vitality and motility of sperms and also cures premature ejaculation.
Mango can be used for Kaya-kalpa like grapes. Mango kalpa is useful for osteo-arthritis, hypertension, neurological disorders, gastritis, duodenitis, chronic constipation and psoriasis. It is advisable to administer mango-kalpa under supervision of a Naturopath of Kaya-kalpa expertise.
Mango seeds are also useful in gastro-intestinal disorders. Two teaspoonful of fresh mango seed paste along with fresh buttermilk is an effective medicine for diarrhoea, dysentery and bleeding piles. The white dry powder made from mango seeds is useful to eradicate round worms.
The mango fruit should not be missed out during its season at any cost.
