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Dried mango is one of the most popular dried fruits. Today, this not only amazingly tasty, but also a very healthy delicacy can be purchased at any supermarket at a relatively affordable price.
Fresh fruits of the Asian apple are widely known for their beneficial properties, however, even in dried form, this fruit is high in substances that are essential for the human body. In addition, due to its taste and amazing aroma, dried mangoes are widely used in cooking.
Technology of preparation
Dried fruit is made from the juicy and ripe fruits of the mango tree. The skin is carefully removed from them, after which they are cut into thin strips. They are placed in a dryer, where the product gets rid of excess moisture. After that, the slices are covered with a thin layer of a special oil made from rice bran. This allows you to preserve the natural color, and, importantly, the original beneficial properties that are literally “sealed” in the dried fruit.
It should be noted that sugar is not used in the manufacture of this delicacy – it is not necessary due to the taste of the fruit. However, like other candied fruits, dried mangoes have almost five times more calories than fresh fruits.
Chemical composition and calorific value
Calorie content of dried mango (100 g) – 314 kcal.
Dried fruits contain a huge amount of vitamins, amino acids, as well as macro- and microelements. So, this dried fruit contains vitamins A, B1, B2, B5, B6, B9, B12, C and D. In addition, it is high in calcium, iron and phosphorus. This fruit is very rich in potassium, indispensable for the heart muscle. It also contains poly- and monounsaturated fatty acids.
In 100 g of the product there are 1,48 g of proteins, 0,78 g of fat and a lot of carbohydrates – 81,61 g.
How to choose and store dried mango
In order for dried fruit to be not only tasty, but also healthy, the choice should be approached responsibly. Do not be tempted by dried slices of a very bright, intense orange or sunny yellow color. The fact is that in order to give them such attractive shades, they were most likely treated with sulfur dioxide.
On packages, this substance may be labeled as preservative E220. Sulfur dioxide has the ability to prevent the development of harmful microorganisms in dried fruits, thereby increasing the shelf life. In addition, after processing, dried fruits do not darken, acquiring a bright, “chemical” color.
However, the problem is that sulfur dioxide is a highly toxic compound. When it enters the human body, it causes a number of unpleasant consequences. So, for example, after eating bright appetizing dried fruits, you can already feel severe discomfort in the throat and upper respiratory tract in the near future. There is a cough, an unexpected runny nose, a headache. “Sits down” voice. Poisoning by high concentrations of sulfur dioxide is fraught with suffocation and pulmonary edema.
Therefore, when choosing a dried mango, it is worth buying a fruit of a pale golden hue, as natural as possible.
Store dried fruit away from products with an intense smell, in a dark, ventilated area. The maximum air temperature is 22 °C.
Product Benefits
Excellent taste is not the only positive characteristic of this product. Like fresh fruits, dried fruits have a wide range of health benefits.
First of all, the benefits of dried mango are due to the presence of a high concentration of dietary fiber in it. They are able to work as an effective adsorbent, absorbing toxins, toxins and toxic substances and removing them from the body. As a result, the work of the gastrointestinal tract is normalized, the feeling of heaviness in the stomach, and problems with digestion disappear. This leads to an improvement in the condition of the skin, normalization of the sebaceous glands.
In addition, the beneficial effects of dried mango on the cardiovascular system have been proven. Due to the high content of iron, this dried fruit prevents the development of anemia, helping to maintain an adequate level of hemoglobin in the blood. It also normalizes blood pressure and prevents the development of atherosclerosis, improving the condition of blood vessels.
The absence of cholesterol in this delicacy makes it an indispensable product for adherents of a healthy diet. In turn, the high content of phosphorus and calcium helps to accelerate metabolism, reduces the likelihood of “catching” colds or infectious diseases, improving the body’s resistance.
It is difficult to overestimate the benefits of dried mango for the nervous system. This dried fruit helps to get rid of sleep problems, get out of a state of stress and prolonged depression. Treat yourself to this sweet treat if you suffer from burnout syndrome and chronic fatigue, attention deficit disorder, memory problems and reaction speed.
And finally, dried slices are a real storehouse of vitamins. 100 g of this dried fruit contains one fifth of the daily requirement of vitamin A, which is involved in the processes of cell regeneration and is responsible for the body’s resistance. In turn, vitamins B, D and E contribute to the improvement of cognitive functions, and vitamin B6 is actively involved in the synthesis of serotonin.
Contraindications and harmful properties
However, despite such an impressive list of useful properties, there are a number of contraindications for eating dried mango.
First of all, this dried fruit should be abandoned to people suffering from diabetes. This is due to the high sugar content in flavored slices.
For the same reason, they are not the best choice for those who are trying to lose weight.
We also note that, like any exotic fruit, mango, even in dried form, can cause an allergic reaction. True, for this you should use a very solid amount of this delicacy.
Use in cooking
Dried mango is a wonderful snack in itself. In addition, this dried fruit has found wide application in cooking.
So, manufacturers of dry breakfasts and muesli are actively adding it to their product. Due to its high sugar content, it works as a natural sweetener. In addition, dried fruit can be used to make fruit salads and desserts, as well as one of the components of home baking.