Dehydrated Mango – Nutritional Profile
Mango has been lauded as one of the new group of super foods due to it’s rich nutritional content. Dehydrated mango, if processed correctly will have the same nutritional content as untreated versions of the fruit. It provides a ready supply of essential minerals and vitamins that is of significance in maintaining good nutrition.
For each 100g serving it will provide energy in the form of 70 calories (3.5% of recommended daily allowance) RDA, carbohydrates 17g (13%), protein 0.5g (1%), fat 0.27g (1%), dietary fibre 1.8g (4.5%), B group vitamins, Folates, Niacin, Riboflavin and Thiamine totalling 15mcg (18%), Vitamin C 27.7mcg (46%), Vitamin A 25.5% and Vitamin E 1.12 (7.5%).
Each serving of mango is fat free, sodium free and cholesterol free.
Dehydrated Mango – Health Benefits
Mango is rich in dietary fibre which means it will have beneficial effects on cardiovascular diseases such as arteriosclerosis and will suppress the flooding of the body with blood sugar in the period immediately after eating id refined carbohydrates are consumed.
One of the most widely thought of nutritional benefits associated with mangoes is the way the fibre they contain interacts with cholesterol. Dietary fibre collects in the colon in the form of a colloidal gel which then traps LDL cholesterol, preventing it from reaching the bloodstream and then promoting the more beneficial HDL cholesterol. This simple process will reduce the risk of arterial heart disease and will ensure that blood vessels retain their natural flexibility thus avoiding high blood pressure..
New research has identified mango as a good source of antioxidants such as polyphenolic compounds required to protect against major forms of cancer such as colon, breast and prostate cancers.
Mango fruit provides a good source of vitamin Vitamin A and flavinoids such as beta-carotene, alpha-carotene, and beta-cryptoxanthin. 100g of fruit will provide 25% of the RDA for these compounds which are known to have antioxidant properties and are essential for maintaining good vision. Vitamin A is also required for maintaining healthy mucus membranes and skin. Consumption of fruits rich that is naturally rich in carotenes is known to protect body from lung and oral cavity cancers.
Fresh mango is a very rich source of potassium which as an important mineral who’s electrolyte properties are important in regulating heart rate and blood pressure. It is also a very good source of vitamin-B6 (pyridoxine), vitamin-C and vitamin-E which all plan an antioxidant role in dealing with free radicals and maintaining cell health to keep cancerous cells to the minimum.
Copper is also required for the production of red blood cells which is especially important for women during their menstrual cycle or after trauma resulting in blood loss.
Dehydrated Mango – Product History
The world crop of mangoes in 2008-200 was 34,900,000 tons with India being the largest producer by a factor of three. India produced 13,600,000 tons with the next producer being China where 4,200,000 tons were grown.
Mango peel and sap contain urushiol, the chemical in poison ivy and poison sumac that can cause urushiol-induced contact dermatitis in susceptible people so care may be necessary when handling the fruit.
Dehydrated fruit is produced in an automatic process where the fruit is exposed to low temperature over a prolonged period. Temperatures are kept between 50˚C and 60˚C as this is the optimum temperature range for drying and retaining nutritional content.