A wide range of mango varieties are produced, from Guifei Mango, the first of the Dahuang mango, to Jinhuang mango and big tainong Mango. Fresh mangoes are available almost all year round. Especially in the summer, mangoes have become the "red man" of various drinks and the "darling" of the dessert industry .
Actually, the only people you really need to watch out for eating mangoes are those with allergies!
This is because mangoes are an allergic fruit. The skin and pulp of the mango contain a variety of proteins, and urushiol, which is found in the pulp and juice near the pulp, is a common allergen; volatile aromatic compounds such as beta-pinene can also cause allergic reactions. Allergy.
If you are allergic to the urushiol or protein in the skin, you can reduce some of the risk of allergy by wearing gloves, peeling the mango skin a little thicker and eating a small amount of the pulp. It is useless to have someone peel or cut the pulp into small pieces after the protein in the pulp has been removed. Those with severe allergies may experience discomfort when touching or smelling them.
Allergic reactions may be fast or slow, mild or severe. Some people experience edema, urticaria, pharyngeal swelling, asthma, and even shock within 30 minutes of ingestion, while others do not exhibit itching, erythema, or papules until 48 or 72 hours later.
Therefore, those who are allergic to mangoes should not take it lightly. It is best not to eat mangoes on a regular basis, but processed foods containing mangoes, such as mango juice and mango cake, should also be avoided if possible.
Are mangoes so delicious that it's hard to choose? Truth be told, mangoes not only look good and taste good, they are also very nutritious.
As an orange-yellow vegetable or fruit, it contains more beta-carotene than most fruits, more than three times as much vitamin C as an apple, and no small amount of vitamin E. Mangoes are also a good source of vitamin C, vitamin E, and vitamin B. This makes them very suitable for people who spend a lot of time staring at electronic screens, people whose eyes tire easily, and people who want to take care of their skin.
In addition, although mangoes are very sweet, they are a low-calorie fruit, with only 35 kcal per 100 g. The glycemic index shows that it is counted as a medium GI food, and diabetics with stable blood sugar control can also eat it a little more appropriately .
How do you recognize a good mango? Look for the following five things and generally don't buy the wrong one!
Mangoes with a long fruit shape usually have smaller seeds and more flesh, while mangoes with a short, thick fruit shape have larger seeds.
Mangoes of the same variety with intact, shiny skin and relatively dark color are selected for higher maturity.
In addition to green mangoes, do not select other varieties of green mangoes. Green mangoes are usually not fully ripe and have a sour taste.
If you press lightly on the stem with your hand and it is firm and bouncy, it is usually a ripe mango, but if it is too soft or too hard, do not buy it.
If you pick up a whole mango and touch it, and the flesh is loose and obviously soft, it may be rotten inside.
A rich, sweet, fruity aroma is the hallmark of a ripe mango. If there is no smell, it may not be ripe; if it smells sour or winey, it may be overripe or rotten.
Friends who are not looking for moisture, but only sweetness, choose mangoes with wrinkled rind. Because such mangoes are placed for a period of time, the excess moisture evaporates, the sugar is retained, and the flavor becomes sweeter .
Additionally, remind everyone that mangoes purchased at home can be stored in a cool, dark place and can easily darken in the refrigerator .
Post time: Aug-23-2022