Lychee, Longan, Rambutan!

Lychee is a kind of famous local fruit in Guangdong. It was a feast of soft and beautiful.

As people have to wait for Conghua lychee, litchi base in the north of Guangzhou, blackberry and enter the market until later this month, a lychee festival begins today in Huangge, Nansha in the southern district of Guangzhou, for those who like this place subtropics.

Food gala held at the Milan Stock Lianxi Huangge from June 19 to 27 people can take the metro line 4 Huangge stop Auto Center. The place is right near the subway exit.

There are several types of lychee, with the following key:

Taste Sweet Osmanthus (MEI GUI):

Named after the sweet Osmanthus appears in this lychee has light red shells, which contains sharp edges. The fruits are described as crispy and sweet. It is a related cultivar, called "Green Yatou" The rind of this variety has dark green spots.

"Sticky Rice Ball" (Those We I):

Named for its thick flesh and sweet (some described the taste as close to honey) taste. The fresh red shells are not sharp and hard, and the seeds of this variety is much smaller than the others. Some fruits of this variety is seedless.

Huaizhi:

The lychee is larger fruit, sweet and juicy. Its seeds are also higher. Huaizhi name literally means "branches [of fruit] in the arms of [person]." The Lychee supposedly got its name when an official toured Lingnan (modern Canton) and placed in his arms lychee branches gifted by local villagers.

Suggestions:

When you buy a lychee, pay attention to the bandage on the bottom of the fruit. If you have small holes in it, is likely to be weak and unhealthy.

Tips and keep it on the right:

● Wrap lychee with newspaper, put in ziplock and then store in refrigerator. He works for about a week.

● short-term storage, you can first break the long branches, and then put the fruit in a plastic bag, make sure the package is sealed.

You can even save the water in the plastic bag inside the fruit. After a few days, the fruit is still fresh in smell, color and flavor.

Fruits: With Or Without A Meal?

That we should eat fruits combine with their main meal is a subject that has always left me asking more questions. Many nutritionists do not comment on this and if they do, it is limited.

From the point of view, naturopath, is "no" to combine fruit with the food. It states that "... the fruit is on top of food in the stomach and go to rot."

The fruits are mostly water (90-96 percent), and therefore it may take about 30 minutes to get in the water is absorbed. Among the solid material, the main component, dietary fiber, is the last division, which is two points (via microbes).

What is digestion?

It is the distribution of food by enzymatic action and mechanical. Just a little food, take fruits around 24 hours of digestion and excretion from the body. What is a meal? Do you have cooked yourself? To me, scientists, nutritionists and dieticians, all meals: food, soup, vegetables, salad, fruit, etc. Scientifically, the bread is the fruit of the wheat plant. Sometimes certain foods eaten raw or cooked as a fruit salad.

After much research on this topic before, I can not find information about quality, that is, until now. I talked to my friend, Dr. Zafar A. Nomani (Emeritus Professor of Nutrition, West Virginia University and the recipient's King Hassan II International Research Award for Health and the fast of Ramadan, Casablanca, Morocco), and presented him with the above argument.

That's what he had to say:

Dear Sohail,

The idea that the fruits of the creation of bad stomach problems. Some people may have an exception to this and, therefore, should evaluate their plans according to their individual health status, in consultation with a physician. Dietary fiber in fruits helps the agitation of the contents of the stomach. Reflex action opens the valve between the stomach and small intestine. Help the movement of food in the small intestine. In fact, the fruits that are rich in fiber help reduce heartburn, heavy stomach, etc.

I had the opportunity to observe the eating habits in different regions and cultures of the world. Overall, the subcontinent's eating habits (namely India, Pakistan, Bangladesh). And most of the Arabian Peninsula horrible and very unbalanced. Dubai (United Arab Emirates, where I - the blogger health - is currently living) represents individuals in both regions. In your article you described their eating habits during Ramadan fine.

Do not worry. The fruits are good. You can eat before, during and after the meal.

My conclusions are based on scientific studies that include human and animal experiments (do not worry, the animals were not used in any case).

You can eat fruit during or after the meal. During Ramadan, the current practice is "Sunnah" is to break the fast with dates, fruit. You can include a cup of fruit or fruit juice - no sorbets and drinks full of sugar.

When dietary fiber in the fruit affects the lining of the stomach, it stimulates muscle contraction and expansion and has a churning. Therefore, the movement of digesta. It helps prevent constipation, indigestion or acidity. This has been demonstrated in hundreds of studies.

Therefore, consumption of fruit, before, during or after a meal (for example, break the fast, breakfast, lunch or dinner) is great, and I see nothing wrong with that, even if the excess food is not good to say the least. Some people eat only the fruit of the States during the meal, especially at lunchtime.

When people say "do not mix food and fruit together," this may be because the fruits are more expensive and less available (at least in the past), and to its best use, it has been a tradition of eat fruit before or after the meal. Perhaps for this reason that saying came not to eat or to combine food and fruit with the meal. In today's globalized economy, everything, including fruits, are easily accessible.

I also sent some articles Dr. Nomani for comment and that's what he had to say:

With these popular media, publications, first seeking the author's credentials and reliability. I did an Internet search on the authors you mentioned, and could form a good impression on them. It's a waste of time to comment on the knowledge of experts and a half. These people make life more complicated and even harmful.

With scientific studies of the Ramadan fast is my area of ​​expertise was "high fiber". Some of the statements that the authors are very annoying. For example, what they mean by fruit is sitting on top of the stomach? The use of words such as fruits that produce "toxins" and other terms of their large vocabulary, they try to intimidate and impress the reader. How many of these authors actually studied in this area is questionable.

The fruits are an excellent source of fiber. Fruits and vegetables are mostly full of water, about 90-95 percent. Together, they provide dietary fiber, carotenoids, flavonoids, some water-soluble vitamins, antioxidants, and countless health benefits. Dietary fiber is indigestible complex carbohydrates from digestive enzymes like lipase, protease, amylase. The components of dietary fiber are cellulose, hemicellulose, lignin, pectins, gums and mucilage, and other digestible carbohydrates. Some of the fiber is digested (fermented) of microbes in the large intestine. Dietary fiber helps the motility of the stomach, small intestine and colon. It helps the movement of digesta (content of the digestive tract). In fact, it helps to remove toxins on a regular motion Bowl basis.

Nutrition is simple. Just follow the basic principle of variety, moderation and balance. The biggest problem in the west and during Ramadan (Islamic month of fasting) is overeating. When we say eating fruits and vegetables, this does not mean you have to eat these foods. In general, people in the west and the Arabian Peninsula do not consume enough dietary fiber, which is expected to be approximately 30 grams per day.

Unless you have some serious digestive problems, eating fruit to your diet should be fine ...

We hope that this insight was so helpful and useful.

Another simple trick for a healthy, productive and enjoyable: do some exercise and physical activity, good nutrition course

Dietary fiber itself does not contribute to a nutritional point of view, but there are a lot of physiological importance of the prevention of many health problems - constipation, diverticular disease, some cancers, diabetes, obesity, hypertension and others.

How To Eat A Pomegranate

Well guys, this enigma of the fruit may have started making headlines recently, but if you are a Pakistani or Indian family, who agree when I say that once in our family was sitting around a chad-and fruiting pomegranate, or Anar we mean.

For me as a child were like balls of sweet, juicy flavor as strong so when the news show that the fruit was the superstar of abundance for you, I thought it was obvious to make sure to include in my diet.

It is true that pure pomegranate juice is painfully bitter. Here are some fun ways to integrate the ruby ​​in your diet, whether it is tea, juice or extracts.

First, if you're going to go natural is another word for peel and eat make sure you wear gloves and clothing that you do not much care. The color is like Scarlett and you stain!

Top ways to eat a grenade:

Pomegranate and jalepeno chutney is a way to combat the bitter taste of some 'mopping up all the time, spicy jalepeno do the trick

Pomegranate and papaya parfait, a mixture of sweet and slightly sour cream in this dessert will lighten the sour taste

Blueberry and pomegranate juice, if you can handle the bitter, this is a winning combination. Definitely refreshing and easy way to get all the good part of the diet.

Superior Pomegrante almond salad, walnuts, pears, and all the fun, this is a great way to include Bejeweled Ruby Pomegranate maintain their natural state.

Now, be creative! South Asians like throwing cups of random elements of all their dishes, so a little 'more adventurous, with this excellent food, and as lame as this may seem like a sweet-Anar a superpower!

Here's a quick pin of the health benefits of succulent fruits (compliments of Health Diaries):

Pomegranate juice has become popular in recent years, but actually lives up to the hype? Appears.

Several recent studies have shown significant potential health benefits of drinking pomegranate juice. Here are eleven:

Fight Breast Cancer

Studies in Israel show that pomegranate juice destroys breast cancer cells, leaving normal cells unharmed. It can also prevent breast cancer cell formation.

Prevention of lung cancer

Studies in mice show that pomegranate juice may inhibit the development of lung cancer.

Slows prostate cancer

Slowed prostate cancer in mice.

To maintain stable levels of PSA

In a study of 50 men who had undergone treatment for prostate cancer, 8 ounces of pomegranate juice a day observed PSA levels stable, reducing the need for further treatment such as chemotherapy or hormonal therapy.

Protect the neonatal brain

Studies show that maternal consumption of pomegranate juice may protect the brain from damage after injury newborn.

Preventing Osteoarthritis

Several studies show that pomegranate juice may prevent cartilage deterioration.

Protects arteries

Preventing the buildup of plaque in the arteries and may reverse previous plaque buildup.

Preventing Alzheimer's

You can prevent or delay Alzheimer's disease. In one study, mice engineered to develop Alzheimer's disease were given pomegranate juice. They have accumulated significantly less amyloid plaque than control mice and perform mental tasks better.

Lowers cholesterol

It lowers LDL (bad) cholesterol and raise HDL (good cholesterol).

Lowers blood pressure

One study showed that intake of 1.7 ounces of pomegranate juice per day lowered systolic blood pressure by as much as 5 percent.

Orange Juice

Orange juice is one of the healthiest drinks in the morning. In fact, one 8-ounce glass of 100 percent juice orange provides the essential vitamins and nutrients for good health and is also richer in nutrients than many commonly consumed 100 percent juices of fruits such as apples, grapes, pineapple and plum. By law, 100% orange juice is only of oranges with no added sugar or preservatives.

About 68 percent of orange juice in Canada from the United States. Using advanced technology, Florida is able to provide a constant supply of high quality orange juice about a year. For over 100 years, the orange juice was pasteurized for food safety, which is in strict compliance with all regulations of the USDA Food and Inspection Agency. When oranges are processed, natural ingredients like the taste of orange oil, orange peel and pulp can be separated from the orange juice. After the juice is pasteurized, these natural components of orange can be added to orange juice for the best flavor.

Since it seems I get an interview, I thought I would share my questions with you and see if you have some of your own to add:

1. "It is not from concentrate" (aka pasteurized) orange juice stored in millions of gallons aseptic storage tanks to ensure power supply throughout the year?

2. There is a process called de-aeration by most producers of citrus? Alissa Hamilton, compresses: What I do not know orange juice, says that this process will strip oxygen juice, as well as providing a taste of chemicals, so that will not corrode containers.

Third is mining of the "natural ingredients" of orange juice to change their molecular structures in any way?

4. Added flavor packets are made with orange juice after pasteurization processed so that it tastes like orange juice again? Ms. Hamilton said in an interview that the Toronto Star flavor packets "are derived from the essence and orange oils that are lost with orange juice during the process. Casas flavor breaking these gasoline and oils in their chemical components and return assembling the chemicals in the formulations that resemble nothing in nature. "

5th If yes to # 4: Do the packages contain particularly high concentrations taste of butyrate? A quick Internet search shows that butyrate is found in cigarettes and EnvironmentalChemistry.com it lists as a material `dangerous'.

6. How-treated orange juice freshly squeezed last longer than without preservatives? Orange juice after only 3 days. A bit of orange juice has a 60 day!

7. Can you tell us something about the nutrition information you are comparing the treated fresh squeezed orange juice?

8. If not governed by the rule, would be the Florida Department of Citrus pasteurisation used? Some people wonder if the process is a risk to health or a safety feature (here an excellent article that considers both sides). Those against say that pasteurization kills the beneficial bacteria that aid digestion as well as harmful bacteria, many of the nutrients, enzymes, antibodies and hormones. The pasteurization, such as the CDC, I think it is effective in preventing outbreaks of foodborne diseases.

Orange Fruit

Color, odor, taste, etc., are the attractive features found in Orange healthy fruit. Citrus fruits are the most delicious among all fruits. So much beauty and health is protected by this wonderful fruit. The beneficial factors orange fruit is as follows.

* Contains lots of vitamins and minerals. Contains vitamin C, calcium, phosphorus, potassium, beta-carotene in large amounts.

* Potassium is a lot of orange helps strengthen the body and avoids the problems associated with the digestive system. This is a godsend for heart patients, and hypertension must deliver large amounts of potassium.

* Orange is rich in fiber, too. It helps a lot of beauty treatments. If the orange fruit is consumed on a daily basis, so anti-oxidants present in the orange help strengthen the immune system to prevent disease.

* The markings on the face due to pimples and other reasons, may be removed by applying the paste of dried orange peel and milk.

* If a glass of orange juice consumed after taking drugs, while the medication works well and gives the expected positive results.

Coconut

In the UK, usually at the fair face of coconut, but it is an ingredient in many Asian cuisines and is a ubiquitous component of the cuisine of Sri Lanka.

Species: Cocos nucifera.

Origin:

South-East Asia.

Source:

The coconut palm is native to the Malay Peninsula in Southeast Asia and now cultivated in tropical regions around the world. There has been speculation about a Polynesian or American coconut, but is almost certainly false. The plant was probably first cultivated in India and Southeast Asia, immigrants from countries with coconut almost everywhere in tropical Asia and Oceania. No evidence of coconut grown in America before the Spanish arrived, although the closest relatives of the coconut from the U.S. distribution.

Part used:

Tissue of the seed (endosperm), used fresh or dried. The bitter liquid inside the young seed, called "coconut water", is a regular refresher courses in tropical countries, and should not be confused with coconut milk. Coconut water is rarely used for cooking.

Family:

Arecaceae (palm family).

Impact:

The endosperm is soft pleasant nutty flavor and a unique flavor with a hint of sweetness.

Etymology:

Coconut and its relatives in other European languages ​​are derived from coconut Spanish, Portuguese coco, "bogeyman", "ghost" or "goblin", referring to the three marks on each coconut to make it look like ghostly faces.

The species name nucifera is a meaning of neo-Latin formation "bearing nuts" (nux "nut" and ferre "carry" or "bear"). Almost all the names of coconut in the Indian languages ​​are related, Hindi as nariyal, nariyel Urdu, Punjabi narial, Bengali and Persian narokel nargile. These names and others can be traced back to Sanskrit narikela whose origin is not Indo-European. The first element resembles several names such Niyogi Australian Tagalog, Malay and Hawaiian nyiur Niu. In Tamil, the meaning of words Ney of "semi-solid fat," parallel similar constructions for other oilseeds. The Armenian Hentgagan engouz name literally means "Indian Nut" and some languages ​​use similar designations for nutmeg, although none of the plant comes from India.

Uses:

Coconut is a characteristic of tropical coasts, can be found in the world and their role in the cuisines of tropical peoples can not be overstated. In addition, coir has been well established in the production of sweets, where its importance is not confined to low latitudes.

Cooks in tropical Asia are multiple uses of coconut products. Coconut water is drunk directly from the green fruit, grated and dried endosperm (Khopri) is used to thicken sauces and oil pressed from the endosperm is a popular frying medium. The sweet sap produced by the cutting of young stems, palm sugar is obtained (Gula Merah Indonesia and jaggery in India).

Alternatively, the sap can be fermented to produce alcoholic beverages "toddy". As of toddy, a very intoxicating drink Arak is distilled, and can still give a slight palm vinegar ratio. The cooking of coconut products is more important than the coconut milk, called Santen, Indonesia and the Philippines Gata.

Coconut milk is made by treating coconut with hot water, oil and aromatic compounds. The result is a milky white, opaque emulsion (about 20% fat) with a sweet taste of coconut. After some time, fat and water separately, resulting in a thick "coconut cream". Coconut milk is a very important ingredient in many cuisines of Asia. Western cuisine, a long cooking time is usually avoided by the use of industrially produced coconut extracts "coconut cream" are sold in blocks dissolved in hot water.

Desiccated coconut sauces are popular in southern India (sometimes in combination with yogurt). Desiccated coconut is commonly low with asafoetida, cumin, coriander, chillies and lentils or beans roasted to give the pasta spices (masala) characteristic of a particular dish. Coconut oil is the most typical frying medium in South India.

A typical example of a vegetarian that contains coconut oil is Bese Bele, usually in a dry Bangalore-based vegetable, legumes and rice. Boiled vegetables mixed with mashed lentils and cake flavored with tamarind water, and a sophisticated blend of spices made from lentils, peas, coriander, cumin, greek hay, pepper and grated coconut, toasted brown, with small cloves and cinnamon . When the steamed rice is added, the dish can be more flavors of curry leaves fried quickly in butter.

Coconut products are ubiquitous in the cuisine of Sri Lanka. Sri Lankan curries use coconut milk to thicken, add body and enhance flavor when combined with cilantro and toasted cumin seeds, curry leaves, pandanus leaves, lemon grass, cinnamon and cardamom. Bread bowl-shaped Sri Lanka (hoppers) is composed of rice flour, coconut milk and yeast. From these ingredients to a fine paste casting is made which is then fried to a crispy texture.

Coconut is the importance of the Indonesian islands. Specialties of West Sumatra is rendang, cubes of buffalo or beef cooked in coconut milk with spices. As a long cooking time up to a bull is difficult to offer an unusual taste and achieved. In most other recipes, Indonesians prefer a short cooking time to cook vegetables or meat in coconut milk.

In Thailand, almost always the name of curry (Kaeng or standard) refers to food cooked in coconut milk. The sharp aroma of Thai food is made from curry paste, chili made such a marketable point grinding with fresh ginger, fingerroot more galangal, garlic, onions and cumin and coriander seeds dried, usually with shrimp paste and dried fish improved with kaffir lime leaves, lemon grass and coriander. More recipes for standard curry paste are known by their colors. Green curry paste point Kiawe marketable contains green peppers, garlic and very coriander leaves. Red curry paste Diang marketable point is much hotter when it gets its color of ripe red peppers roasted and dried before use. Masaman Thai curry paste is a sweet red pulp (introduced by Muslim traders from the Indian subcontinent) with aromatic spices in the Indian fashion (cinnamon, cloves, star anise and coriander toasted).

A traditional Thai recipe could you ask for beef or chicken and various vegetables (eggplant, potatoes, bamboo shoots). Thai curries rather thin, almost watery, structure.

Coconut milk, not only looks but can be used as an alternative to dairy desserts Western (eg pudding, Continental), which gives unusual and exotic flavors. Coconut milk can also be used to make ice cream. Coconut flavor is ideal for chocolate and can be combined with other spices to create unusual cakes. Indonesians use pandanus leaves for this purpose.

Watermelon Wonderous

I love watermelon. They are one of my favorite fruit. They remind me a lot of my childhood. I will always remember the excitement we used to hear when my father brought home a huge watermelon in the summer. My father throws them in the pool (did you know watermelons float?). We thought it was so funny, and it was a good show. On a hot day, it is not uncommon that we have a big party with barbecue and swimming delicious slices of watermelon. My little friend would peak near the fence around the head, for his bathing suit waiting to call. Ah, those were the days! When you're young, you do not seem to care in the world.

Include Moroccan-style desert would be a really fun addition to any Pool Party. It also happens to be a great way to manage a watermelon that is not really sweet as it should and we all end up a dud now and then.

To create this delightfully refreshing and nice figure, you need:

2 pounds of watermelon cut into small cubes

2 tablespoons rose water

1 handful of fresh mint

As you cut the watermelon cubes in a snack size, save the juice. Combine the watermelon juice with 2 tablespoons of rosewater. Pour the juice into the top of the watermelon and let stand in refrigerator for a couple of hours. Meanwhile, the flavor and aroma of rose water that floods the melon. Before serving, chop the mint and distribute thought the salad. Garnish with a sprig of mint.

How To Use The Strawberry Planter

When strawberries are produced traditionally, the plants are generally grassy knoll in the ranks to be high relative to the surrounding soil. When flowering, however, growing strawberries charge to complete the ground poor fragile. Once the fruit reaches the Earth, which are in danger of going rotten, if not eaten by pests such as rabbits, ants and slugs in the first place.

Growing your berries in pots or plants is an ideal solution that strawberries also have shallow roots. Strawberry growers are more pockets on the sides stick to influence the course strawberries. Strawberries thrive in moist, but do not like their roots wet, so before you buy your planter sure there are enough holes in its base for proper drainage.

And, of course, strawberry plants love the sun. Sun Bay is always sweeter. Summary: sunny, not dry, moist, not wet, soil drainage and please: strawberry planter.

Strawberries and pots come in a variety of sizes and are usually made of clay, if they can be found in plastic.

Strawberry Planters, such as terracotta pot to help manage the growth of the strawberry patch. Although I loved, can quickly invaded your other plants and vegetables, if not in pots.

A hanging planter strawberry is also a good choice because it works in reverse, to promote rapid growth and protection against pesky weeds provide.

To start the windows of the bank, finding a producer of strawberries to taste the ground, possibly fertilized First, and bullets or gravel for drainage hydroponics. Oh, and strawberries ... either buy one or two strawberry plants grown or you can start from seed. You can grow a patch of strawberries every two plants ridiculous.

Just start to fill the pot with soil to ground level marks the first pocket. Place a plant in the first bag of pot strawberry. Continue filling the hole with soil and planting strawberry plants in the pockets until the container is completely filled. Then the plant until the strawberry plants can fit in the top of the strawberry pot when done. Voila!

History Pineapple

Beautiful Pineapple

Although we associate pineapples in Hawaii, is not native to those islands, is, who moved there from Jamaica by the British in 1886, the entire 200 years since the fruit has been cultivated and consumed in Europe.

Nice Fruit

Pineapple is native to South America and was probably imported from the indigenous tribes of the Caribbean, which brought the sweet fruit with them, and transferred many of its islands. Spanish explorers to find a record of fruit sweetness and surprised the 16 th century. Holland took the plant from Suriname, where he cultivated, and eventually led to the Netherlands to try to increase in greenhouses. 18. century, the British attempted to grow tropical plants specially constructed greenhouses.

Pineapple is believed to have received them from the Caribbean islands of Spanish shipwrecks. The fruit is believed to have been washed ashore that the ship met a terrible fate devastating storm, or other hazards at sea. The Spanish explorers knew that eating pineapple helped prevent scurvy, a disease caused by vitamin C deficiency, so they brought pineapples, when possible.

Nice Fruit

When Columbus made his second trip to the Caribbean in 1493, he and his crew often ate the fruit that is there. They thought that the result looks like a pine cone, so they called the "pine of the Indies." When introduced into English later, they added the word "apple", because "they thought should be combined with another delicious fruit that people enjoyed. And so the name" pineapple "was born.

As the pineapple has been making its way into Anglo-American culture, Captain Richard Ligon boarded the ship bound for the Caribbean's Achilles London. In 1657 he published an account of his travels, including a history of the island of Barbados. He devoted three pages to the pineapple. Newspapers of the time mentions the gifts of pineapples to the king.

The unusual appearance and sweetness of pineapple and its relationship to fertility and agriculture has been a popular delicacy in colonial America. When it was served to the guests, they were obviously flattered by the honor, and therefore may have evolved the idea that the pineapple was considered a sign of the highest form of hospitality.

Pineapple also went on to become a recognized symbol of hospitality. Houses and public buildings often sported decorative pineapple plants that had been carved into the wood, stencils, and fabrics on the furniture, etc.

Taste Food

In the eighteen hundreds the end, was an Englishman named Captain John Kidwell good idea when he managed to canned pineapple. But when the United States received a high tariff on canned pineapple, Captain Kidwell was unable to sell canned pineapple a profitable business. He was forced to close his business in 1898. Surprisingly, it was the same year that Hawaii became part of the United States, and high tariffs were removed. Two years later, a man named James Drummond Dole went to Hawaii with a thousand dollars, with degrees in business and agriculture, with a dream of growth and canned pineapple. The following year, Dole began the Hawaiian Pineapple Company. Its main objective was to make its canned pineapple available in every grocery store in America.

Today, the pineapple plantations are still in the main Hawaiian islands of Maui and Oahu, respectively.

If you live in a hot enough, you can develop your own pineapple plant. To do this, simply remove the crown of gently turning a fresh pineapple. Remove the bottom leaves, crown and let it dry for several days. Then the crown can be planted in a sunny spot, about two inches down on the ground. When plants are becoming a year, begin to bloom. The flowers are pink and small and look like a pineapple. You must be patient, but because it takes a year and a half for the plant to produce a pineapple.

Mango Fruit

All Nutritional Information About Mango:

Mango is one of the feet, sprinkling of exotic fresh fruits and periodicals is supposed to be produced in sub-Himalayan jungle in the Indian subcontinent. The mango is an exotic wood that can be in many areas of Southeast Asia and are being sent across the globe in different continents. Usually, fruits grow in the finals of a long chain, such as the stem, often with more fresh fruit for a stem.

Mango is a tributary of useful nutrients and full of fiber, as a result of producing very good for your heart and food helps reduce constipation people. Mangoes are also abundant in the pectin and complete the C content, which is encouraging losing blood cholesterol rises and serves as an amplifier of the evidence. Mango is high in antioxidants, vitamins, nutritional and mineral deposits and to make an enzyme that has the stomach soothing properties. These enzymes act as a digestive system and digestive system reduces the protein.

Knowing the nutritional value of mango, will help in the future:

Yet another advantage of mango could be the presence of gallic acid. Because it requires a property intestinal gallic acid as a wonderful air purifier of the body. Mangoes are also an incredible blood sterilizers. It 'also recognized the high temperatures to reduce unnecessary in the body and prevents body odor. Vitamin A will be the central location of the development of the placenta and fetus. This is an improvement, the breakdown of the skin, mucus in the walls, and the teeth of the retina. Mango is certainly a great contribution of clean pro-vitamin A, although some will be taken before the deadline. Growth of a mango nutrition to meet the needs of the human population in developed countries. Magnesium seen mango is the importance of appropriate anxiety, and cardiac muscle is in progress.

Note Mango Nutrition facts:

The best technique to capture all the wonderful benefits of well-being, and Mango is the largest food to consume clean. However, it is a mixture of fruit salads more, or enjoy a cup of mango smoothie for breakfast. Mango pickle and mango chutney are the right strategies to get the benefits of nutrition facts mango. People who are concerned about nutrition is essential that joins some of the mango in a diet plan.