In a study on people with chronic constipation (and funded in party by the National Mango Board), eating mango was found to be more helpful than taking an equivalent amount of isolated fiber. This nutrient is needed to produce collagen, a type of tissue that gives skin its elasticity and helps prevent wrinkles and sagging. (In animal research, a Vitamin A deficiency has been tied to hair loss.) One cup of mango also supplies about 75% of the daily minimum vitamin C intake. The latter, which are attached to hair follicles, help keep hair moisturized and healthy. The vitamin A in mangos is also key for the development and maintenance of multiple types of epithelial tissues, including skin, hair, and sebaceous glands. Not getting enough of the vitamin is associated with a greater susceptibility to infections. One cup of mango provides about a quarter of the daily target for vitamin A, a nutrient that’s essential for proper functioning of the immune system (including the production and activity of white blood cells). (In research done on animals, mango antioxidants actually suppressed the growth of breast cancer cells.) These plant compounds have antioxidant activity that shields cells from the DNA damage that can lead to degenerative diseases, including type 2 diabetes and cancer. The fruit packs over a dozen types of polyphenols. Here are five benefits of mango, along with some simple ways to enjoy the juicy gem. The answer is a resounding “yes.” Although they’re high in sugar (one cup contains about 25 grams of carb and 100 calories), mangoes offer some pretty impressive perks. Luscious and sweet, biting into the tropical fruit can feel like pure bliss, so much so that you may wonder if something so delicious and decadent can actually be good for you. Mango also makes a delicious and colorful addition to desserts and treats, including chia pudding, coconut milk ice cream, even mango margaritas! Serve mango over cooked fish, or mix it into whole grains, like quinoa or wild rice. Whip mango into a smoothie add it to salsa, slaw, tacos, tuna or chicken salad, and garden salads. For example, you can top your avocado toast with sliced mango, or add it to Greek yogurt or overnight oats. Luckily, the fruit is easy to incorporate into any meal, sweet or savory. Seriously, the most delicious thing you’ve ever eaten.įor those of us who will pay more money and don’t mind eating the artificially ripened kind, you can still eat mango and sticky rice in Thailand even when it’s out of season – just more expensively and, to me, not as juicy. All over Thailand, in restaurants, supermarkets and street stalls, you can buy a large container of sliced mango with sticky rice and a bag of coconut milk to pour over the lot. Mango season is April through June and that’s when you’ll find the juiciest, sweetest mangoes. Sold throughout Thailand, when it’s mango season, this is the best time to buy them, as they are ripe, juicy and taste delicious. Just about the most quintessential Thai dessert is Mango and Sticky Rice.
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