Mango (Fruit): Nutritional Properties

and of the Indian plant that produces it (Genus Mangifera); the most widespread species is undoubtedly the M. indicates, also known as common mango or Indian mango.

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Note: of the Anacardiaceae botanical family, the mango tree is related to that of the cashew, the plant that produces cashews - oil seeds commonly used as dried fruit.

Mango could be classified both in the penultimate and in the last fundamental group of foods - fruits and vegetables rich in vitamin A and fruits and vegetables rich in vitamin C. higher than the content of vitamin A equivalents (RAE) - consisting of beta carotene and lutein zeaxanthin. It is also a nutritional source of water, fructose, dietary fiber and minerals - especially potassium; has a medium-high caloric intake - similar to that of our autumn fruits such as persimmons, grapes, pomegranate juice, mandarins etc.

In the Italian diet, mango has the same role as all other sweet and sour fleshy fruits. It has no contraindications for healthy subjects, but can give rise to both metabolic and dermatological allergic hypersensitivity reactions - see below. It should be taken with caution in cases of severe obesity, type 2 diabetes mellitus and hypertriglyceridemia.

Mango has a sweet, slightly acidic taste and organoleptic and gustatory characteristics - flavor and aroma - absolutely unmistakable. Shape, color, texture of the skin and pulp can change a lot according to the variety and especially the species - which can come from crops located in different places in the world.

In our country, mango is mainly consumed raw and fresh, or in the form of fruit juice, centrifuged, extracted; in the culinary field, it can be an ingredient for desserts, ice creams and slushes. Abroad, on the other hand, where it is part of the local gastronomic tradition, mango is also eaten cooked and in many recipes.