Parts used: Fruit, seeds, leaves and bark.
Properties: Ripe fruit laxative, diuretic, antihaemorrhagic, refreshing, restorative, linthotropic, oph- thalmic, astringent anthelmintic and diarrhoea, antisyphi- litic and tonic.
Forms of use: Mango kernel, juice of ripe mango, unripe small mango (about torch bulb size), pieces of un- ripe dried mango seed powder and boiled unripe mango etc
Phytochemicals: Vit A, C, flavones, carotenes, glu- cosides, sterol, terpene, aromatic acids, essential oil, fatty acids and phenolics.
- Minerals, atnino acids and Vitamins-contents of Mango:
- Fluorine 0.3-0.7 ppm dry edible material
- lodine 0.53 ppm dry edible material
- Calcium 96 mg%
- Magnessium 27.1 mg%
- Phosphate 25.0 mg%
- Ascorbic acid 16.0 mg/lOOg
- Phosphorus 16.0 mg/100g
- Iron 1.3 mg/100g
- Carotene 2743 ug/g (Vitamin A2 309-15589 1.4%)
- Vitamin B1 0.08 mg/g
- Vitamin B2 0.09 mg/g
- Niacin 0.90 mg/g
13.Methionine and Lysine (Amino acids)
MEDICINAL USES
* It is a powerful nutritive fruit, containing most of all essential substances needed by our body.
* It contains vitamins and minerals along with important chemicals that keep our body fit and fine. So, it is a complete natural food.
* Its unripe fruit (of about torch bulb size) if used 6 pieces at a time per day for a week clears all stones from kidney. This should be repeated consecutively for 3 years in mango season.
* A drink made from boiled unripe mango with salt is a wonderful remedy for heat stroke.
* Powdered mango seed when taken 3 times a day cures diarrhoea and dysentery.
* Mango juice is a restorative tonic. It should be taken throughout the season to stay healthy.
* Dentrifice prepared from mango leaves keeps teeth healthy.
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