Mango and its advantages

Mango is rich in a variety of phytochemicals and nutrients. The fruit pulp is high in prebiotic dietary fiber, vitamin C, diverse polyphenols and provitamin A carotenoids.Mango contains essential vitamins and dietary minerals. The antioxidant vitamins A, C and E compose 25%, 76% and 9% of the Dietary Reference Intake (DRI) in a 165 grams (5.8 oz) 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.
Mango peel contains pigments that may have antioxidant properties, including carotenoids, such as the provitamin A compound, beta-carotene, lutein and alpha-carotene,polyphenols such as quercetin, kaempferol, gallic acid, caffeic acid, catechins, tannins, and the unique mango xanthonoid, mangiferin, any of which may counteract free radicals in various disease processes as revealed in preliminary research.
The mango triterpene, lupeol, is an effective inhibitor in laboratory models of prostate and skin cancers.
The pigment euxanthin, known as Indian yellow, is often thought to be produced from the urine of cattle fed mango leaves; the practice is described as having been outlawed in 1908 due to malnutrition of the cows and possible urushiol poisoning.