TypeBase Blood Type Diet Values: mangos / mango juice
GenoType Diet Recipes   ♦   Food Values   ♦   Search   ♦   Add Recipe   ♦   Recipe List   ♦   Newly Added   ♦   Help



TYPEBASE4 INDEX >> FRUIT/ FRUIT JUICE >>




MANGOS / MANGO JUICE



Share this information on Facebook


SCIENTIFIC NAME: MANGIFERA INDICA

FRANCAIS: MANGUES/JUS DE MANGUE







General Description:

The mango tree is considered sacred in India, the land of the fruit's origin. Now this delectable fruit is cultivated in temperate climates around the world, including California and Florida. Mangoes grow in a wide variety of shapes (oblong, kidney and round) and sizes (from about 6 ounces to 4 pounds). Their thin, tough skin is green and, as the fruit ripens, becomes yellow with beautiful red mottling. The fragrant flesh is a brilliant golden orange, exceedingly juicy and exotically sweet and tart. Perhaps the only negative to the mango is the huge, flat seed that traverses its length. The fruit must be carefully carved away from the seed with a sharp knife. Mangoes are in season from May to September, though imported fruit is in the stores sporadically throughout the remainder of the year. Look for fruit with an unblemished, yellow skin blushed with red. Because the seed is so oversized, the larger the mango the higher the fruit-to-seed ratio. Underripe fruit can be placed in a paper bag at room temperature. Ripe mangoes can be placed in a plastic bag and held in the refrigerator for up to 5 days. Mangoes need no embellishment and are delicious simply peeled and eaten plain. They're also wonderful in fruit salads and have long been made into chutney. Canned mangoes and mango nectar are available in many supermarkets. Fresh mangoes are rich in vitamins A, C and D. Packaged dried mango comes in chunks and strips and is available in health-food stores and many gourmet markets. It must be rehydrated in warm water for about 4 hours before being used in baked goods, PRESERVES, etc. Green mango is the unripe fruit, which has many uses in the cuisines of India, Malaysia and Thailand. This tart fruit is used fresh in various vegetable and lentil dishes, as well as to tenderize meat (just like PAPAYA, green mango contains enzymes that will break down connective tissue). Fresh green mango is pickled and sold as a condiment for Indian dishes. Dried green mango has many uses, one of the most popular being to make AMCHOOR, an Indian seasoning used to flavor many dishes. Green mango may be purchased in various forms in Asian and Indian markets.


NUTRIENT NOTES:

Serving Size Analyzed: 1 cup



< (107)



GRAPH 1 (ABOVE). Total Calories (107) as part of a 2200 calorie daily dietary intake.

Protein (0.8415 grams per 1 cup )
Fat (0.4455 grams per 1 cup )
Carbohydrate (28.05 grams per 1 cup )


CHART 1 (ABOVE). Macronutrient Breakdown By Percentage.




GRAPH 2 (ABOVE). Micronutrient breakdown as percentage of Recommended Daily Allowance (RDA). Serving size: 1 cup .


BLOOD TYPE DIET VALUES

Follow Secretor value if you do not know your secretor status.

TYPE A:
Secretor:
AVOID: Flocculates serum or precipitates serum proteins. Increases polyamine or indican levels.

Non Secretor:
NEUTRAL


    TYPE B:
    Secretor:
    NEUTRAL

    Non Secretor:
    NEUTRAL


      TYPE AB:
      Secretor:
      AVOID: Increases polyamine or indican levels.

      Non Secretor:
      AVOID: Increases polyamine or indican levels.


        TYPE O:
        Secretor:
        BENEFICIAL: Contains component which positively influences known disease susceptibility.

        Non Secretor:
        BENEFICIAL: Contains component which positively influences known disease susceptibility.

          Introductory Food: Type O children should have this solid food introduced at about between 9 and 12 months of age. (Eat Right 4 Your Baby)



          LECTIN CHARACTERIZATION:


          RECIPES FEATURING THIS FOOD:
          This ingredient is featured in the following website recipes:

          Most recent recipes added to the website:
          Search the Recipe Database


          List All Recipes


          SPECIAL NOTE:
          • This food can be a significant source of vitamin A (6425.1 iu per 1 cup .)
          • This food is a significant source of vitamin C (45.705 mgs. per 1 cup )

          GENETIC MODIFICATIONNo data on this food.
          PESTICIDES This food is considered to be low in pesticides. (Source: Environmental Defense Network)
          CONTAMINATIONNo data on this food.
          IRRADIATIONNo data on this food.
          ANTIOXIDANTSNo data on this food.
          ALLERGENS This food is believed to be high in the enzyme chitinase. Chitinase enzymes, related to plant defense, are involved in in cross-reaction between food allergy and natural rubber latex allergy.
          GLYCEMIC INDEX This food has a high Glycemic Index.


          Program and data copyright 1997-2011 Peter D'Adamo.


          The statements made on our websites have not been evaluated by the FDA (U.S. Food & Drug Administration).
          Our products and services are not intended to diagnose, cure or prevent any disease. If a condition persists, please contact your physician.
          Copyright © 2014, Hoop-A-Joop, LLC, Inc. All Rights Reserved