GREEN MANGO
Mango is an edible juicy stone fruit, one of the most beloved fruit in the world. The peak season of mango is summer. The green mango maintains its green skin when it ripes, and it is less fibrous than the yellow skin variety, as well as less juicy and sweet in flavor.
-Ivory mango: The fruit has an oblong shape and smooth greenish-yellow skin when is riped. The flesh is also pale yellow, less fibrous than Cat Chu mango, but also less watery and not as sweet, even a bit sour. Its crunchy texture makes ivory mango a great healthy snack. It is a very high-yielding mango variety due to its high percentage of edible parts.
- Keo mango: the keo mango fruit is round at the waist, gradually smaller towards the top, and has a curved end. It has got a yellow thick pulp along and thin seeds. The flavors are sweet and sour, combined with a fresh and fruity aroma
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How to eat Mangos have been presented in many cultures since ancient times, it’s naturally a part of the cuisines in some countries where it’s grown. Green riped mangos make perfect menu partners all year round. Mixing easily with savory, sweet, hot and spicy ingredients during the period of breakfast, lunch and dinner – in appetizers, salads, entrees, desserts, beverages, and condiments
Health benefit Mango is a fruit with high nutritional value, the flesh has got a sugar content of 20%, vitamin B, and C account for 2-3%, and many other minerals. In 100g of mango contains calories (kcal) 59; Potassium 168 mg; Carbohydrate 15 g; Fiber 1.6 g; Sugar 14 g; Protein 0.8 g; Vitamin A 1,082 IU; Vitamin C 36.4 mg; Calcium 11 mg; Iron 0.2 mg; Vitamin B6 0.1 mg; Magnesium 10 mg. As a result, a mango contains many health benefits.
Mangoes contain enzymes that break down proteins for easier digestion. Since the fiber content in mango is very high, it can help you prevent constipation. Moreover, mango is very beneficial for pregnant women and people with anemia, due to its high level of iron. At the same time, the amount of vitamin C in mango will balance the absorption of iron from other foods. Besides that, mangoes are a rich source of pectin, a type of soluble fiber. Scientists believe that eating more fiber will help reduce the risk of cancer in the digestive tract.
Storage advice Sored in a cool, dry place at 6 to 8°C(Fresh) and at -20 ±2°C (Frozen)
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