African Mango (Irvingia gabonensis) is cultivated in all tropical areas of the world, with a mass production because of its image of a super fruit. Almost all mangoes are used in the food industry.
The fruit is used as food and as a component (for color, flavor) to many other mixed foods, etc, including protein bars and shakes. Irvingia gabonensis (African mango) is a seed with high-fat content. This seed is touted to be a fat-burning agent.
The seed may have health properties in some instances, however, there is not enough evidence to support the usage of this seed for any particular use yet.
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Health Benefits of African Mango
- Mangoes are considered a superfood and provide a little bit of almost everything needed by the body to function well;
- The mango fruits contain small doses of almost all vitamins. They are rich in vitamin C and provitamin A;
- Mangoes contain low portions of a wide range of minerals, mostly potassium, and copper;
- Mangoes have a moderate glycemic index (56) and a low index of glycemic load (5);
How to Choose and Store Mangoes
Choose a ripe yellow-red fruit. Feel it for soft bruised areas and look around it for the label that certifies the origin of the fruit.
Keep mangoes according to their color. Let the greenish fruits at the sun while they acquire yellowish-red color. Eat ripe fruits within a week. You can freeze the fruit for one to two months in the freezer.
African Mango for Weight Loss
Some researches claim that taking the supplement 30-60 minutes before meals can lower appetite, lower blood cholesterol, and triglycerides, reduce fat cell growth, boost the breakdown of fats, and improve blood sugar control.
There are also claims that it is highly effective at getting rid of fat and cholesterol.
Risks, associated with the consumption of mangoes, can only be some allergic reactions.