- MANGOES
- Origin: Cultivated for thousands of years in South/Southeast Asia, they are now grown in tropical climates worldwide.
- Varieties: Cultivars range in shape (oval, heart, kidney) and color (green, yellow, red, or purple).
- Nutrition: A 165g cup of raw mango provides roughly 67% of the daily Vitamin C requirement, along with 10% of Vitamin A.
- Ripeness: Do not rely on color; a ripe mango will yield slightly to pressure, similar to a peach.
- Uses: Eaten fresh, dried, or in savory dishes like chutneys, as well as in desserts and juices.
Health Benefits and Nutrition:
- Rich in Nutrients: High in fiber and potassium.
- Antioxidants: Contains beta-carotene and Vitamin A, which are essential for eye health and immune function.
- Low Fat: A 100g serving is low in calories (~74 kcal) and high in carbohydrates.
Cultivation and Harvesting:
- Tree: The evergreen tree can reach 15–18 meters, with some reaching up to 40m.
- Season: Generally harvested from March through June, depending on the region.
- Propagation: Commonly propagated through methods like stone grafting for better quality and faster yield.
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