The mango has a black stem inside

People are quite familiar with mangoes. Mangoes are rich in nutrients. If the inside of a mango is black, don't eat it. This phenomenon may be that the mango has been left for a long time and has gone bad. If people eat it, they may experience symptoms such as food poisoning. Mango has many functions and effects. It has the effects of nourishing the stomach and promoting diuresis, as well as anti-cancer effects. Let us learn more about mango below.

If black threads appear inside the mango, it is because the mango has been stored for too long, causing the mango to be oxidized and the original cellulose to be destroyed. So remember that you should not eat it if this happens. There are indeed some whiskers on the mango core, but they are all white and there are none on the flesh.

Mango fruits contain sugar, protein and crude fiber. The content of carotene, a precursor of vitamin A, is particularly high in mangoes, which is rare among all fruits. Secondly, the vitamin C content is not low. Furthermore, minerals, proteins, fats, carbohydrates, etc. are also its main nutrients.

Every 100 grams of pulp contains 56.4-137.5 mg of vitamin C, and some can be as high as 189 mg; the sugar content is 14-16%; the seeds contain 5.6% protein; 16.1% fat; and 69.3% carbohydrates.

Main Benefits

Edible mangoes have the functions of benefiting the stomach, quenching thirst and promoting diuresis. Ripe mangoes can be used as decontaminants and diuretics in medicine, and the seeds can be used as insecticides and astringents. The mango flesh is juicy, delicious and tasty, with the flavor of peach, apricot, plum and apple. If you eat a few in midsummer, it can quench your thirst, relieve heat and relax your mind. The Dai people in Xishuangbanna like to make mangoes into mango gum for consumption. The method is to boil the mangoes, remove the core and filter it, which will become translucent amber pectin, which tastes crisp and delicious with unique flavor.

Difference: The size, shape, color, fiber content, core size, etc. of the fruit are the main basis for distinguishing mango varieties, but there are many varieties and strains of mangoes. In the past, they were mostly propagated by seedlings, which produced many natural hybrids. New varieties are constantly being bred artificially. For example, researchers at the University of the Philippines are currently using artificial genetic methods to breed "seedless" mangoes, and have achieved initial results. Therefore, there are now about 1,000 mango varieties in the world, and there has been no complete variety classification system. Due to different varieties, the largest mango can weigh several kilograms, and the smallest is only two centimeters in diameter; the shapes are different, including round, oval, heart-shaped, kidney-shaped, slender, thick, etc.; the skin colors include blue, green, yellow, red, etc.; the flesh includes yellow, green, orange, etc.; the taste includes sour, sweet, light sweet, sweet and sour, etc.