Mango King

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Mango is a well known fruit which is also called as king of fruits. Its call “anmba” in Persian and amra in Sanskrit and mango in English. It Cultivates in sub-continent Myanmar and beside it is cultivated on vast level in Sri Lanka,India and pakistan,
It demands a high temperature to rip, And south asian countries such as India/Pakistan have a suitable weather to ripe it..

Chemical ingredients:
In the leafs of mango,fruits,and in roots there is magnifierin.in fruits there is garlic acid,galotinine,alogic acid,am,tri Gaelic acid,koercitien,ierkoersitien and golocogaline are chemical acids.
Uses:
By different types of mangoes cold drinks, pickle, sweets, jelly, amature are made. Except this flowers of mangoes are also used. Mango contains essential vitamamins and dietary minerals. The antioxidant vitamins A, C and E comprise 25%, 76% and 9% of the Dietary Reference Intake (DRI) in a 165 g serving. Vitamin B6 (pyridoxine, 11% DRI), vitamin K (9% DRI), other B vitamins and essential nutrients such as potassium, copper and 17 amino acids are at good levels. Mango peel and pulp contain other phytonutrients, such as the pigment antioxidants - carotenoids and polyphenols - and omega-3 and -6 polyunsaturated fatty acids.

For skin diseases:
The mango triterpene, lupeol is an effective inhibitor in laboratory models of prostate and skin cancer An extract of mango branch bark called Vimang, isolated by Cuban scientists, contains numerous polyphenols with antioxidant properties in vitro and on blood parameters of elderly humans.
Production and consumption:
Mangoes account for almost 50% of all tropical fruits produced worldwide. The Food and Agriculture Organization of the U.N estimates worldwide production of mangoes at more than 23 million tons in 2001. With 12 million tons produced annually (2002-3 ), India accounts for almost half of the world production, followed by China (3 million tons), Pakistan (2.25 million tons), Mexico (1.5 million tons) and Thailand (1.35 million tons). The aggregate production of 10 countries is responsible for roughly 80% of the entire world mango production.
In Pakistan the popular mangoes are the Sindhri and Chaunsa, besides other varieties like Langra, Anwar Ratoal and Malva. The Sindhri mango is primarily produced in the province of Sindh and can measure up to half a foot in length. It is generally considered one of the best mangoes in the world.


Area harvested of mangoes as of 2007
Polity Hectares
India 2 143 000
China 445 000
Thailand 285 000
Indonesia 266 000
Pakistan 215 000
Mexico 200 000
Philippines 181 000
Nigeria 126 500
Brazil 89 800
Guinea 82 000
Vietnam 52 000
Bangladesh 51 000


Mango, raw
Nutritional value per 100 g (3.5 oz)
Energy 70 kcal 270 kJ
Carbohydrates 17.00 g
- Sugars 14.8 g
- Dietary fiber 1.8 g
Fat 0.27 g
Protein .51 g
Vitamin A equiv. 38 μg 4%
- β-carotene 445 μg 4%
Thiamine (Vit. B1) 0.058 mg 4%
Riboflavin (Vit. B2) 0.057 mg 4%
Niacin (Vit. B3) 0.584 mg 4%
Pantothenic acid (B5) 0.160 mg 3%
Vitamin B6 0.134 mg 10%
Folate (Vit. B9) 14 μg 4%
Vitamin C 27.7 mg 46%
Calcium 10 mg 1%
Iron 0.13 mg 1%
Magnesium 9 mg 2%
Phosphorus 11 mg 2%
Potassium 156 mg 3%
Zinc 0.04 mg 0%


Top Ten Mango Producers of 2007
Polity Production in Tones Footnote
India
13501000
People's Republic of China
3752000 F
Pakistan
2250000 F
Mexico
2050000 F
Thailand
1800000 F
Indonesia
1620000 F
Brazil
1546000 F
Philippines
975000 F
Nigeria
734000 F
Vietnam
370000 F
World
33445279 A
• No symbol = official figure
• P = official figure, F = FAO estimate
• * = Unofficial/Semi-official/mirror data
• C = Calculated figure
• A = Aggregate(may include official, semi-official or estimates)
Source
Food And Agricultural Organization of United Nations: Economic And Social Department: The Statistical Division.



Food Value per 100 g of Edible Portion
Moisture 85.2 g
Protein 0.112 g
Fat 0.04g
Fiber 0.6 g
Ash 0.23 g
Calcium 6.0 mg
Phosphorus 10.8 mg
Iron 0.31 mg
Carotene 0.043 mg
Thiamine 0.031 mg
Riboflavin 0.025 mg
Niacin 0.286 mg
Ascorbic Acid 75.0 mg