July 22nd is International Mango Day which is celebrated in various countries, so it is time to shine a light on this exotic and delicious fruit.
Mango is a common fruit native to India, China, Thailand, Mexico, the Philippines, the Caribbean Islands, and Africa. It is also considered the national fruit of India, Pakistan and the Philippines.
If in the past, everyone knew that the leading industry in Israel’s exports was OrangesToday the major industries are dates, avocados, and… mangoes
Elkana Ben Yasher of The Mago Table of the Plants Council said the industry has grown by about 50% over the past eight years due to Israeli developments at the Volcanology Institute in collaboration with R&D North and the Plants Council, and this year’s harvest is expected to approach 55,000 tons, with harvesting starting in the past two weeks.
“Most of the crops are around the Kinneret and the Valley of the Springs, and some of them are in the south, the Jordan Valley and the Gaza Strip,” Ben Yashar said. “In Israel, we have a variety of species: ‘Shelly’, ‘Omer’, and ‘Maya’.
“Shelly is colourful—reddish-greenish-yellow—round, sweet, and without fibers, and is the most commonly sold—about 35% of the crop. Omar is red, oblong, and relatively large, and makes up 10% of the crop. Maya is yellow, the smallest of the species, and is the oldest and most expensive and makes up seven to eight percent of the crop.”
“The great genetic diversity of mango has enabled us to combine the high quality of the fruit in the care plan as well as the spectacular exterior of the rind that combines red and yellow colors and has created many excellent mango cultivars that ripen throughout the growing season,” said Professor Uri Lavi-Gapel of the Volcanology Institute. “The mango flavor, smooth texture and characteristic aroma as well as the exotic appearance of these cultivars have made the mango attractive in Israel and abroad.”
Are sweet mangoes full of sugar?
Some people are concerned about the amount of sugar in fresh fruits, especially mangoes, which contain more sugar than other fruits.
A serving of half a large mango is a single fruit. Nuts or almonds along with mango will slow down the absorption of sugar in the blood. Here’s how to enjoy the natural sweetness from a delicious and juicy fruit with important nutritional components like vitamins, minerals and dietary fiber.
You cannot ignore the high cost of living, which has not led to a decline in the consumption of fruits and vegetables in the country. Nevertheless, mango has a high nutritional value, so it is better to opt for it, despite the higher cost and compared to takeaway coffee or slushies.
In any case, it is necessary to distinguish between fresh mango and dried mango Which have a higher caloric density and often contain more sugar and fewer vitamins.
chance to eat mango 20 vitamins and minerals at once, and it is rich in Vitamin C and Vitamin A. Vitamins C and A are antioxidants that are good for the body.
Another important term is phytochemicals which give fruits and vegetables their color and are themselves antioxidants. Different colors indicate different amounts of phytochemicals, and therefore, it is important to have variety as each color helps us in different ways.
Our body is not able to make phytochemicals, so we have to get them from food. Phytochemicals are ineffective against extreme temperatures, so they are not harmed in cooking.
Health organizations in Israel and abroad recommend eating fruits and vegetables in five colors (green, orange-yellow, red, white and purple).
Beta-carotene from the carotenoid family is responsible for the orange color of mangoes as well as other fruits such as carrots, pumpkins, squash, persimmons, apricots and melons. Eating fruits and vegetables containing beta-carotene may reduce your chances of getting cancer. It is also a main source of Vitamin A with anti-bacterial properties, and it supports the immune system and protects the skin. It is also essential for vision, especially at night.