Passion fruit

Passiflora edulis
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"Passionfruit" and "Passion fruit" redirect here. For other uses, see Passion fruit (disambiguation)
Passionfruit

Ripe purple type from Australia and its cross section
Scientific classification
Kingdom: Plantae

(unranked): Angiosperms

(unranked): Eudicots

(unranked): Rosids

Order: Malpighiales

Family: Passifloraceae

Genus: Passiflora

Species: P. edulis

Binomial name
Passiflora edulis
Sims, 1818[1]


Passion Fruit vinePassiflora edulis is a vine species of passion flower that is native to Paraguay, Brazil and northeastern Argentina (Corrientes and Misiones provinces).[1] Common names include Passion Fruit (UK and US), Passionfruit (Australia and New Zealand), Granadilla (South America and South Africa), ""Pasiflora"" (Israel), Parchita (Venezuela), Maracujá (Brazil), Lilikoʻi (Hawaiian), Magrandera Shona (Zimbabwe), and Lạc tiên, Chanh dây or Chanh leo (Vietnamese) . It is cultivated commercially in frost-free areas for its fruit and is widely grown in India, Sri Lanka, New Zealand, the Caribbean, Brazil, Colombia, Ecuador, Indonesia, Peru, California, Florida, Haiti, Hawaii, Australia, East Africa, Mexico, Israel and South Africa. The passion fruit is round to oval, either yellow or dark purple at maturity, with a soft to firm, juicy interior filled with numerous seeds. The fruit can be grown to eat or for its juice, which is often added to other fruit juices to enhance the aroma. The fruit shown are mature for juicing and culinary use. For eating right out of the fruit, the fruit should be allowed to wrinkle for a few days to raise the sugar levels and enhance the flavor.
The purple varieties of the fruit have been found to contain traces of cyanogenic glycosides in the skin.[4]

Contents [hide]
1 Uses
2 Nutrition
3 In culture
4 See also
5 Gallery
6 References
7 External linksIn Brazil,
In Brazil, passion fruit mousse is a common dessert, and passion fruit seeds are routinely used to decorate the tops ofIn Colombia this one of the most important fruits, specially for juices and desserts. It is a common fruit all over the country and there you can find 3 kinds of "Maracuyá" fruit. Colombia is the 2nd south american country, after Brazil, with megadiverse fruits.
In the Dominican Republic, where it is locally called chinola, it is used to make juice and jams. Passion fruit-flavoured syrup is used on shaved ice, and the fruit is also eaten raw sprinkled with sugar.
In Hawaii, the varieties are called yellow lilikoʻi and purple lilikoʻi and the fruit is normally eaten raw. Hawaiians usually crack the rind of the passion fruit either with their hands or teeth and suck out the flavorful pulp and seeds.[citation needed] Passion fruit can also be cut in half and the pulp can easily be scooped out with a spoon. Passion fruit-flavored syrup is a popular topping for shave ice. Ice cream and mochi are also flavored with passion fruit, as well as many other desserts such as cookies, cakes, and ice cream. Passion fruit is also favored as a jam or jelly, as well as a butter. Passion fruit is not widely available in stores, so most of the fruit comes from backyard gardens or wild groves. It can be found, however, in farmers' markets throughout the islands.
In Indonesia, there are two types of passionfruit (local name: 'markisa'), white flesh and yellow flesh. The white one is normally eaten straight as a fruit. The yellow one is commonly strained to obtain its juice, which is cooked with sugar to make thick syrup. Bottles or plastic jugs of concentrated syrup (generally produced in Sumatra from fruit grown in the Lake Toba region[citation needed]) are sold in many supermarkets. Dilution of one part syrup to four (or more) parts water is recommended.
In New Zealand and Australia, where it is called "passionfruit", it is available commercially both fresh and tinned. Fresh passionfruit is eaten for breakfast in the Summer months, is added to fruit salads, and fresh fruit pulp or passion fruit sauce is commonly used in desserts, including as a topping for pavlova (a regional meringue cake) and ice cream, a flavouring for cheesecake, and in the icing of vanilla slices. A passion fruit-flavoured soft drink called Passiona has also been manufactured in Australia for several decades.
In Paraguay, passion fruit is used mainly to make juice, prepare desserts like passion fruit mousse,cheesecake, ice cream, to flavor yogurts and cocktails.
In Mexico, passion fruit is used to make juice or is eaten raw with chili powder and lime.
In Puerto Rico, where the fruit is known as "Parcha", it is widely believed to lower blood pressure. [6] is probably because it contains harmala alkaloids and is a mild RIMA.[citation needed] Passion fruit juice is also very common there and is used in juices, ice cream or pastries.
In Peru, passion fruit is used in several desserts, especially cheesecakes. It is also drunk alone as passion fruit juice and used in ceviche variations and in cocktails, including the passion fruit sour, a variation of the Pisco Sour
In the Philippines, passion fruit is commonly sold in public markets and in public schools. Some vendors sell the fruit with a straw in it to suck the seeds and juices inside. It is not very popular because of its sour flavor, and the fruit is very seasonal.
In Vietnam, passion fruit is blended with honey and ice to create refreshing smoothies.
In South Africa, passion fruit, known locally as Granadilla (the yellow variety as Guavadilla), is used to flavor yogurt. It is also used to flavour soft drinks such as Schweppes Sparkling Granadilla and numerous cordial drinks. It is often eaten raw or used as a topping for cakes and tarts. Granadilla juice is commonly available in restaurants. The yellow variety is used for juice processing, while the purple variety is sold in fresh fruit markets.
In the United States it is often used as an ingredient in juice mixes.
[edit] Nutrition
Passion-fruit, (granadilla), purple, raw Nutritional value per 100 g (3.5 oz)
Energy 406 kJ (97 kcal)
Carbohydrates 23.38 g
Sugars 11.20 g
Dietary fiber 10.4 g
Fat 0.70 g
Protein 2.20 g
Vitamin A equiv. 64 μg (7%)
Riboflavin (Vit. B2) 0.130 mg (9%)
Niacin (Vit. B3) 1.500 mg (10%)
Folate (Vit. B9) 14 μg (4%)
Vitamin C 30.0 mg (50%)
Calcium 12 mg (1%)
Iron 1.60 mg (13%)
Magnesium 29 mg (8%)
Phosphorus 68 mg (10%)
Potassium 348 mg (7%)
Zinc 0.10 mg (1%)
Nutrient values and weights are for edible portion.
Percentages are relative to US recommendations for adults.
Source: USDA Nutrient database

Fresh passion fruit is high in beta carotene, potassium, and dietary fiber. Passion fruit juice is a good source of ascorbic acid (vitamin C), and good for people who have High blood pressure.[7] The yellow variety is used for juice processing, while the purple variety is sold in fresh fruit markets.

[edit] In culture
The passion fruit has had a religious association as reflected by the name "passion" given to it by Catholic missionaries who thought that certain parts of the fruit bore some religious connections.[citation needed] These missionaries (who were joined by the Spanish Conquistadors in South America), saw a way of illustrating the Crucifixion:[citation needed]

The three stigmas were to reflect the three nails in Jesus's hands and feet.
The threads of the passion flower were believed to be a symbol of the Crown of Thorns.
The vine's tendrils were likened to the whips.
The five anthers represented the five wounds.
The ten petals and sepals regarded to resemble the Apostles (excluding Judas and Peter).
The flower of the passion fruit is considered as the national flower of Paraguay.

[edit] See also
Giant granadilla
Granadilla
Sweet granadilla
[edit] Gallery cakes. http://en.wikipedia.org/wiki/Passiflora_edulis

Pineapple

Pineapple
From Wikipedia, the free encyclopediaJump to: navigation, search
For other uses, see Pineapple (disambiguation).
Pineapple

A pineapple, on its parent plant
Scientific classification
Kingdom: Plantae

(unranked): Angiosperms

(unranked): Monocots

(unranked): Commelinids

Order: Poales

Family: Bromeliaceae

Subfamily: Bromelioideae

Genus: Ananas

Species: A. comosus

Binomial name
Ananas comosus
(L.) Merr.
Synonyms
Ananas sativus


Pineapple (Ananas comosus) is the common name for a tropical plant and its edible fruit which are coalesced berries.[1] Pineapples are the only bromeliad fruit in widespread cultivation. It can be grown as an ornamental, especially from the leafy tops. Some sources say that the plant will flower after about 24 months & produce a fruit during the following six months[2] while others indicate a 20-month timetable.[3]

Pineapple is eaten fresh or canned or juiced. It is popularly used in desserts, salads, as a complement to meat dishes and in fruit cocktail. The popularity of the pineapple is due to its sweet-sour taste containing 15% sugar and malic and citric fruit acids. It is also high in vitamin B1, B2, B6 and C. Its protein-digesting enzyme bromelain seems to help digestion at the end of a high protein meal.[4]
Etymology

Pineapple and its cross sectionThe word pineapple in English was first recorded in 1398, when it was originally used to describe the reproductive organs of conifer trees (now termed pine cones). The term pine cone for the reproductive organ of conifer trees was first recorded in 1694. When European explorers discovered this tropical fruit, they called them pineapples (term first recorded in that sense in 1664 because of their resemblance to what is now known as the pine cone).[5]

In the scientific binomial Ananas comosus, ananas, the original name of the fruit, comes from the Tupi (Rio de Janeiro, Brazil) word nanas, meaning "excellent fruit",[6] as recorded by André Thevet in 1555, and comosus, "tufted", refers to the stem of the fruit. Other members of the Ananas genus are often called pine as well by laymen.

Many languages use the Tupian term ananas. In Spanish, pineapples are called piña "pine cone" in Spain and most Hispanic American countries, or ananá (ananás in Argentina) (see the piña colada drink). They have varying names in the languages of India: "Anaasa" (అనాస) in telugu, annachi pazham (Tamil), anarosh (Bengali), and in Malayalam, kaitha chakka. In Malay, pineapples are known as "nanas" or "nenas". In the Maldivian language of Dhivehi, pineapples are known as alanaasi. A large, sweet pineapple grown especially in Brazil is called abacaxi [abakaˈʃi].

Botany

A pineapple flower in Iriomote, JapanThe pineapple is a herbaceous short-lived perennial plant which grows to 1.0 to 1.5 metres (3.3 to 4.9 ft) tall. The plant only produces one fruit and then dies. Commercially suckers that appear around the base are cultivated. It has 30 or more long, narrow, fleshy, trough-shaped leaves with sharp spines along the margins that are 30 to 100 centimetres (1.0 to 3.3 ft) long, surrounding a thick stem. In the first year of growth the axis lengthens and thickens, bearing numerous leaves in close spirals. After 12 to 20 months the stem grows into a spike-like inflorescence up to 15 cm long with over 100 spirally arranged, trimerous flowers, each subtended by a bract. Flower colours vary, depending on variety, from lavender, through light purple to red.
Pollination
Pollination is required for seed formation, but the presence of seeds negatively affects the quality of the fruit. In Hawaii, where pineapple is cultivated on an agricultural scale, importation of hummingbirds is prohibited for this reason.[8] Certain bat-pollinated wild pineapples only open their flowers at night.

Nutrition

A basket of pineapples displayed in a Singapore supermarketPineapple, raw Nutritional value per 100 g (3.5 oz)
Energy 202 kJ (48 kcal)
Carbohydrates 12.63 g
Sugars 9.26 g
Dietary fiber 1.4 g
Fat 0.12 g
Protein 0.54 g
Thiamine (Vit. B1) 0.079 mg (6%)
Riboflavin (Vit. B2) 0.031 mg (2%)
Niacin (Vit. B3) 0.489 mg (3%)
Pantothenic acid (B5) 0.205 mg (4%)
Vitamin B6 0.110 mg (8%)
Folate (Vit. B9) 15 μg (4%)
Vitamin C 36.2 mg (60%)
Calcium 13 mg (1%)
Iron 0.28 mg (2%)
Magnesium 12 mg (3%)
Phosphorus 8 mg (1%)
Potassium 115 mg (2%)
Zinc 0.10 mg (1%)
Percentages are relative to US recommendations for adults.
Source: USDA Nutrient database


Charles II presented with the first pineapple grown in England (1675 painting by Hendrik Danckerts)Pineapple is a good source of manganese (91% DV in a 1 cup serving), and also contains significant amounts of vitamin C (94% DV in a 1 cup serving) and vitamin B1 (8% DV in a 1 cup serving).[9]

Pineapple contains a proteolytic enzyme bromelain, which breaks down protein. Pineapple juice can thus be used as a marinade and tenderizer for meat. The enzymes in raw pineapples can interfere with the preparation of some foods, such as jelly or other gelatin-based desserts, but it breaks down during cooking and the canning process. Though some have claimed pineapple should not be consumed by people with Ehlers Danlos Syndrome or kidney or liver disease, the quantity of bromelain in the fruit is probably not medically signifiDistribution
The plant is indigenous to South America, though little is known about the origin of the domesticated pineapple (Pickersgill, 1976). M.S. Bertoni (1919)[12] considered the Parana—Paraguay river drainages to be the place of origin of A. comosus.[13] The natives of southern Brazil and Paraguay spread the pineapple throughout South America, and it eventually reached the Caribbean. Columbus discovered it in the Indies and brought it back with him to Europe.[14] The Spanish introduced it into the Philippines, Hawaii (introduced in the early 19th century, first commercial plantation 1886), Zimbabwe and Guam. The fruit was cultivated successfully in European hothouses, and pineapple pits, beginning in 1720.
cant, being mostly in the inedible stalk.
Cultivation
Southeast Asia dominates world production: in 2001 Thailand produced 1.979 million tons and the Philippines 1.618 million tons, while in the Americas Brazil produced 1.43 million tons. Total world production in 2001 was 14.220 million tons. The primary exporters of fresh pineapples in 2001 were Costa Rica, 322,000 tons; Côte d'Ivoire, 188,000 tons; and the Philippines, 135,000 tons.


An unripe pineapple fruit
A pineapple field in GhanaSince about 2000, the most common fresh pineapple fruit found in U.S. and European supermarkets is a low-acid hybrid that was developed in Hawaii in the early 1970s.
http://en.wikipedia.org/wiki/Pineapple

Strawberry

Garden strawberry
From Wikipedia, the free encyclopediaJump to: navigation, search
This article is about the most commonly cultivated strawberry. For other species, see Fragaria.
Garden strawberry

Garden strawberries grown hydroponically
Scientific classification
Kingdom: Plantae

Division: Magnoliophyta

Class: Magnoliopsida

Order: RosalesManuring and harvesting
Most strawberry plants are now fed with artificial fertilizers, both before and after harvesting, and often before planting in plasticulture.[15]

The harvesting and cleaning process has not changed substantially over time. The delicate strawberries are still harvested by hand.[16] Grading and packing often occurs in the field, rather than in a processing facility.[16] In large operations, strawberries are cleaned by means of water streams and shaking conveyor belts.[17]

[edit] Pests
Around 200 species of pests are known to attack strawberries both directly and indirectly.[18] These pests include slugs, moths, fruit flies, chafers, strawberry root weevils, strawberry thrips, strawberry sap beetles, strawberry crown moth, mites, aphids, and others.[18][19]

A number of species of Lepidoptera feed on strawberry plants; for details see this list.

[edit] Diseases
See also: List of strawberry diseases
Strawberry plants can fall victim to a number of diseases.[20] The leaves may be attacked by powdery mildew, leaf spot (caused by the fungus Sphaerella fragariae), leaf blight (caused by the fungus Phomopsis obscurans), and by a variety of slime molds.[20] The crown and roots may fall victim to red stele, verticillium wilt, black root rot, and nematodes.[20] The fruits are subject to damage from gray mold, rhizopus rot, and leather rot.[20] The plants can also develop disease from temperature extremes during winter.[20] When watering your strawberries, be sure to water only the roots and not the leaves, as moisture on the leaves encourages growth of fungus. Ensure that the strawberries are placed in a windy area to prevent the fungus from occurring
Production trends

Strawberry output in 2005World strawberry production in tonnes[21] Country 2005 2006 2007 2008
Egypt 100,000 100,000 104,000 200,254
Germany 146,500 173,230 158,658 150,854
Italy 146,769 131,305 57,670 155,583
Japan 196,200 190,700 193,000
Mexico 162,627 191,843 176,396 207,485
Morocco 118,600 112,000 100,000 130,000
Poland 184,627 193,666 174,578 200,723
Russia 221,000 227,000 230,400 145,000
Korea, South 201,995 205,307 203,227
Spain 320,853 333,485 263,900
Turkey 200,000 211,127 250,316 261,078
United Kingdom 68,600 73,900 87,200
USA 1,053,242 1,090,436 1,133,703 1,148,530
Total world 3,782,906 3,917,140 3,824,678 4,068,454

[edit] Agronomy

A diorama created from beeswax by Dr. Henry Brainerd Wright at the Louisiana State Exhibit Museum in Shreveport, Louisiana depicts strawberry harvesting. Strawberries are particularly grown in the southeastern portion of the state about Hammond.Strawberries are an easy plant to grow, and can be grown almost anywhere in the world. The best thing to do is to buy a plant in early to middle spring. Place the plant preferably in full sun, and in somewhat sandy soil. Strawberries are a strong plant that will survive many conditions, but, during the time that the plant is forming fruit, it is important for it to get enough water. Strawberries can also be grown as a potted plant, and will still produce fruit.
Uses
In addition to being consumed fresh, strawberries can be frozen, made into preserves, as well as dried and used in such things as cereal bars. Strawberries are a popular addition to dairy products, as in strawberry-flavored ice cream, milkshakes, smoothies, and yogurts. Strawberries and Cream is a popular dessert, famously consumed at Wimbledon. Strawberry pie is also popular. Strawberries can be dipped in melted chocolate fondue as a Allergy
Some people experience an anaphylactoid reaction to the consumption of strawberries.[27] The most common form of this reaction is oral allergy syndrome, but symptoms may also mimic hay fever or include dermatitis or hives, and, in severe cases, may cause breathing problems. Some research suggests that the allergen may be tied to a protein involved in the ripening of fruits, which was named Fra a1 (Fragaria allergen1). Homologous proteins are found in birch and apple, which suggests that people may develop cross-reactivity to all three species.
healthier way to enjoy chocolate.[22]Gallery
Ready to eat Strawberries
Closeup of the surface of a strawberry shows achenes with style and stigma attached
Strawberry flowers and developing fruit
Halved strawberry showing internal structure

Ripe and unripe strawberries
Organic strawberry in Romania

http://en.wikipedia.org/wiki/Garden_strawberry



Family: Rosaceae

Subfamily: Rosoideae

Genus: Fragaria

Species: F. × ananassa

Binomial name
Fragaria × ananassa
Duchesne

The garden strawberry, Fragaria × ananassa, is a hybrid species that is cultivated worldwide for its aggregate accessory fruit, the (common) strawberry. The fruit is widely appreciated, mainly for its characteristic aroma but also for its bright red color, and it is consumed in large quantities, either fresh or in prepared foods such as preserves, fruit juice, pies, ice creams, and milk shakes. Artificial strawberry aroma is also widely used in all sorts of industrialized food products.

The garden strawberry was first bred in Brittany, France, about 1740 via a cross of Fragaria virginiana from eastern North America , which was noted for its flavor, and Fragaria chiloensis from Chile and Argentina brought by Amédée-François Frézier, which was noted for its large size.[1
The strawberry is, in technical terms, an aggregate accessory fruit, meaning that the fleshy part is derived not from the plant's ovaries (achenes) but from the receptacle that holds the ovaries.[3]
Cultivation

Fragaria × ananassa 'Gariguette,' a cultivar grown in southern FranceStrawberry cultivars vary remarkably in size, color, flavor, shape, degree of fertility, season of ripening, liability to disease and constitution of plant.[4] Some vary in foliage, and some vary materially in the relative development of their sexual organs. In most cases the flowers appear hermaphroditic in structure, but function as either male or female.[5]

For purposes of commercial production, plants are propagated from runners (stolons) and, in general, distributed as either bare root plants or plugs. Cultivation follows one of two general models, annual plasticulture[6] or a perennial system of matted rows or mounds.[7] A small amount of strawberries are also produced in greenhouses during the off season.[8]
The bulk of modern commercial production uses the plasticulture system. In this method, raised beds are formed each year, fumigated, and covered with plastic to prevent weed growth and erosion. Plants, usually obtained from northern nurseries, are planted through holes punched in this covering, and irrigation tubing is run underneath. Runners are removed from the plants as they appear, to encourage the plants to put most of their energy into fruit development. At the end of the harvest season, the plastic is removed and the plants are plowed into the ground.[6][9] Because strawberry plants more than a year or two old begin to decline in productivity and fruit quality, this system of replacing the plants each year allows for improved yields and denser plantings.[6][9] However, because it requires a longer growing season to allow for establishment of the plants each year, and because of the increased costs in terms of forming and covering the mounds and purchasing plants each year, it is not always practical in all areas.[9]

The other major method, which uses the same plants from year to year growing in rows or on mounds, is most common in colder climates.[6][7] It has lower investment costs, and lower overall maintenance requirements.[7] Yields are typically lower than in plasticulture.[7]

A third method uses a compost sock. Plants grown in compost socks have been shown to produce significantly higher oxygen radical absorbance capacity (ORAC), flavonoids, anthocyanins, fructose, glucose, sucrose, malic acid, and citric acid than fruit produced in the black plastic mulch or matted row systems.[10] Similar results in an earlier 2003 study conducted by the US Dept of Agriculture, at the Agricultural Research Service, in Beltsville Maryland, confirms how compost plays a role in the bioactive qualities of two strawberry cultivars.[11]

Lychees

Lychee
From Wikipedia, the free encyclopediaJump to: navigation, search
Lychee

Scientific classification
Kingdom: Plantae

(unranked): Angiosperms

(unranked): Eudicots

(unranked): Rosids

Order: Sapindales

Family: Sapindaceae

Subfamily: Sapindoideae

Genus: Litchi
Sonn.
Species: L. chinensis

Binomial name
Litchi chinensis
Sonn.[1]

The lychee (Litchi chinensis, and commonly called leechi, litchi, laichi, lichu) (Hindi: लीची, līchī) (Chinese:荔枝, lizhi) is the sole member of the genus Litchi in the soapberry family, Sapindaceae. It is a tropical and subtropical fruit tree native to China, and now cultivated in many parts of the world. The fresh fruit has a "delicate, whitish pulp" with a "perfume" flavor that is lost in canning, so the fruit is mostly eaten fresh.[2]

Lychee is an evergreen tree, reaching 10–20 m tall, bearing fleshy fruits that are up to 5 cm (2.0 in) long and 4 cm (1.6 in) wide. The outside of the fruit is covered by a pink-red, roughly-textured rind that is inedible but easily removed to expose a layer of sweet, translucent white flesh. Lychees are eaten in many different dessert dishes, and are especially popular in China, throughout South-East Asia, along with South Asia.[2][3]
Contents [hide]
1 Taxonomy
2 Description
3 History
4 Cultivation and uses
5 Cultivars
6 Nutritional Facts
7 Cultivars
8 See also
9 References
10 Further reading
11 External links

[edit] Taxonomy

Pierre Sonnerat's drawing from Voyage aux Indes Orientales et à la Chine (1782)Litchi chinensis was described and named by Pierre Sonnerat in his Voyage aux Indes orientales et à la Chine, fait depuis 1774 jusqu'à 1781 (1782). There are three subspecies, determined by flower arrangement, twig thickness, fruit, and number of stamens.

Litchi chinensis subsp. chinensis is the only commercialized lychee. It grows wild in southern China, northern Vietnam, and Cambodia. It has thin twigs, flowers typically have six stamens, fruit are smooth or with protuberances up to 2 mm.
Litchi chinensis subsp. philippinensis (Radlk.) Leenh. It is common in the wild in Phillippines and Papua New Guinea and rarely cultivated. It has thin twigs, six to seven stamens, long oval fruit with spiky protuberances up to 3 mm.
Litchi chinensis subsp. javensis. It is only known in cultivation, in Malaysia and Indonesia. It has thick twigs, flowers with seven to eleven stamens in sessile clusters, smooth fruit with protuberances up to 1 mm.[5]
[edit] Description

Litchi chinensis flowers.L. chinensis is an evergreen tree that is frequently less than 10 m (33 ft) tall, sometimes reaching more than 15 m (49 ft). The bark is grey-black, the branches a brownish-red. Leaves are 10 to 25 cm (3.9 to 9.8 in) or longer, with leaflets in 2-4 pairs.[6] Flowers grow on a terminal inflorescence with many panicles on the current season's growth. The panicles grow in clusters of ten or more, reaching 10 to 40 cm (3.9 to 16 in) or longer, holding hundreds of small white, yellow, or green flowers that are distinctively fragrant.[5]

History

Leaves & flowers at Samsing in Darjeeling district of West Bengal, India.Cultivation of Lychee began in the region of southern China, Malaysia, and northern Vietnam. Wild trees still grow in rainforest in Guangdong province and on Hainan Island. Unofficial records in China refer to Lychee as far back as 2000 BCE.[7]

In the 1st century, fresh lychees were in such demand at the Imperial Court, that a special courier service with fast horses would bring the fresh fruit from Canton. There was great demand for lychee in the Sung Dynasty (960-1279ACE), according to Ts'ai Hsiang, in his Li chi pu (Treatise on Lychees). It was also the favourite fruit of Emperor Li Longji (Xuanzong)'s favoured concubine Yang Yuhuan (Yang Guifei). The emperor had the fruit delivered at great expense to the capital.[2]

In the Chinese classical work, Shanglin Fu, it is related that the alternate name, meaning leaving its branches, is so-called because once the fruit is picked it deteriorates quickly.
Cultivation and uses

Lychees, showing a peeled fruit
Germinating Lychee seed with its main root.(about 3 months old)
A normal-sized seed(left) and a small-sized (Chicken tongue) seed(right)Lychees are extensively grown in China, and also elsewhere in South-East Asia, Thailand, Laos, Cambodia, Vietnam, Pakistan, Bangladesh, India, southern Japan, and more recently in California, Hawaii, Texas, Florida,[8] the wetter areas of eastern Australia and sub-tropical regions of South Africa, Israel and also in the states of Sinaloa and San Luis Potosí (specifically, in La Huasteca) in Mexico. They require a warm subtropical to tropical climate that is cool but also frost-free or with only very slight winter frosts not below -4°C, and with high summer heat, rainfall, and humidity. Growth is best on well-drained, slightly acidic soils rich in organic matter. A wide range of cultivars is available, with early and late maturing forms suited to warmer and cooler climates respectively. They are also grown as an ornamental tree as well as for their fruit.
Cultivars
There are numerous lychee cultivars, with considerable confusion regarding their naming and identification. The same cultivar grown in different climates can produce very different fruit. Cultivars can also have different synonyms in various parts of the world. Southeast Asian countries, along with Australia, use the original Chinese names for the main cultivars. India grows more than a dozen different cultivars. South Africa grows mainly the 'Mauritius' cultivar. Most cultivars grown in the United States were imported from China, except for the 'Groff', which was developed in the state of Hawaii.[3]

Different cultivars of lychee are popular in the varying growing regions and countries. In China, popular cultivars include: Sanyuehong, Baitangying, Baila, Shuidong, Feizixiao, Dazou, Heiye, Nuomici, Guiwei
Nutritional Facts
Lychee (edible parts) Nutritional value per 100 g (3.5 oz)
Energy 276 kJ (66 kcal)
Carbohydrates 16.5 g
Dietary fiber 1.3 g
Fat 0.4 g
Protein 0.8 g
Vitamin C 72 mg (120%)
Calcium 5 mg (1%)
Magnesium 10 mg (3%)
Phosphorus 31 mg (4%)
Edible parts are 60% of total weight
Percentages are relative to US recommendations for adults.
Source: USDA Nutrient database

The Lychee contains on average a total 72 mg of Vitamin C per 100 grams of fruit.[10] On average nine lychee fruits would meet an adult’s daily recommended Vitamin C requirement.

A cup of Lychee fruit provides, among other minerals, for a 2000 Calorie diet, 14%DV of copper, 9%DV of phosphorus, and 6%DV of potassium.

Lychees are low in saturated fat and sodium and are cholesterol free (like all plant-based foods) . Most of the energy in a lychee is in the form of carbohydrate (sugar). Lychees are high in polyphenols, containing 15% more than grapes, a fruit commonly referenced as high in polyphenols.[11]
http://en.wikipedia.org/wiki/Lychee

Dragon fruits

Pitaya
From Wikipedia, the free encyclopediaJump to: navigation, search

Cross section of a ripe red pitaya
Hylocereus undatus pitayas at a market stall in Taiwan.A Pitaya (pronounced /pɨˈtaɪ.ə/) or pitahaya (English pronunciation: /ˌpɪtəˈhaɪ.ə/) is the fruit of several cactus species, most importantly of the genus Hylocereus (sweet pitayas). These fruit are commonly known as dragon fruit – cf. Chinese huǒ lóng guǒ 火龍果/火龙果 "fire dragon fruit" and lóng zhū guǒ "dragon pearl fruit", or Vietnamese thanh long (green dragon). Other vernacular names are strawberry pear or nanettikafruit.

If not otherwise stated, this article's content refers specifically to the pitayas of Hylocereus species, or "dragon fruit".
Distribution
The vine-like epiphytic Hylocereus Pitaya producing cacti are native to Mexico, Central America, and South America. They are also cultivated in Asian countries such as Taiwan, Vietnam, Thailand, the Philippines, Sri Lanka and Malaysia. They are also found in Okinawa, Hawaii, Israel, northern Australia and southern China.
Varieties

Selling dragon fruit juice in ThailandStenocereus fruit (sour pitayas) are of more local importance, being commonly eaten in the arid regions of the Americas. They are more sour and refreshing, with juicier flesh and a stronger taste, and are relished by hikers. The common Sour Pitaya or pitaya agria (S. gummosus)[1] in the Sonoran Desert has been an important food source for Native American peoples. The Seri people of northwestern Mexico still harvest the highly appreciated fruit[2], and call the plant ziix is ccapxl – "thing whose fruit is sour". The fruit of related species, such as S. queretaroensis and Dagger Cactus (S. griseus)[3], are also locally important food. Somewhat confusingly, the Organ Pipe Cactus (S. thurberi) fruit (called ool by the Seris) is the pitahaya dulce ("sweet pitahaya") of its native lands, as dragon fruit are not grown there in numbers. It still has a more tart aroma than Hylocereus fruit, described as somewhat reminiscent of watermelon; it has some uses in folk medicine.
Cultivation

Pitaya being grown commercially in southern Vietnam
Cereus repandus plants with Pitaya fruits in Sde Nitzan, IsraelAfter thorough cleaning of the seeds from the pulp of the fruit, the seeds may be stored when dried. Ideally, the fruit must be unblemished and overripe. Seeds grow well in a compost or potting soil mix - even as a potted indoor plant. Pitaya cacti usually germinate between 11 and 14 days after shallow planting. As they are cacti, overwatering is a concern for home growers. As their growth continues, these climbing plants will find something to climb on, which can involve putting aerial roots down from the branches in addition to the basal roots. Once the plant reaches a mature 10 lbs weight, one may see the plant flower.
Fruit

Ripe dragon fruits, VietnamSweet pitayas come in three types, all with leathery, slightly leafy skin:

Hylocereus undatus (red pitaya) has red-skinned fruit with white flesh. This is the most commonly-seen "dragon fruit".
Hylocereus costaricensis (Costa Rica pitaya, often called H. polyrhizus) has red-skinned fruit with red flesh
Hylocereus megalanthus (yellow Consumption
To prepare a pitaya for consumption, the fruit is cut open to expose the flesh.[9] The fruit's texture is sometimes likened to that of the kiwifruit due to the presence of black, crunchy seeds.[9] The flesh, which is eaten raw, is mildly sweet and low in calories.[9] Dragon fruit should not be used to accompany strong-tasting food, except to "clean the palate" between dishes.[citation needed] The seeds are eaten together with the flesh, have a nutty taste and are rich in lipids[10], but they are indigestible unless chewed. The fruit is also converted into juice or wine, or used to flavour other beverages. The flowers can be eaten or steeped as tea. The skin is not eaten, and in farm-grown fruit it may be polluted with pesticides.
pitaya, formerly in Selenicereus) has yellow-skinned fruit with white flesNutritional information

Dragon fruit served in a buffet
Red Pitaya, ready to eatThe typical nutritional values per 100 g of raw pitaya (of which 55 g are edible) are as follows:

Water 80-90 g
Carbohydrates 9-14 g
Protein 0.15-0.5 g
Fat 0.1-0.6 g
Fiber 0.3-0.9 g
Ash 0.4-0.7 g
Calories: 35-50
Calcium 6–10 mg
Iron 0.3-0.7 mg
Phosphorus 16 – 36 mg
Carotene (Vitamin A) traces
Thiamine (Vitamin B1) traces
Riboflavin (Vitamin B2) traces
Niacin (Vitamin B3) 0.2-0.45 mg
Ascorbic acid (Vitamin C) 4–25 mg
They may change subject to cultivation conditions.

The fatty acid compositions of two pitaya seed oils were determined as follows:[10]

"Hylocereus polyrhizus" (probably Costa Rica Pitaya) Hylocereus undatus (Red Pitaya)
Myristic acid 0.2% 0.3%
Palmitic acid 17.9% 17.1%
Stearic acid 5.49% 4.37%
Palmitoleic acid 0.91% 0.61%
Oleic acid 21.6% 23.8%
Cis-vaccenic acid 3.14% 2.81%
Linoleic acid 49.6% 50.1%
Linolenic acid 1.21% 0.98%

Particularly red-skinned pitayas are a good source of Vitamin C.[12]
Pitayas are rich in fiber and minerals, notably phosphorus and calcium. Red pitayas seem to be richer in the former, yellow ones in the latter.[12]
The seeds are rich in polyunsaturated fatty acids, and in particular Red Pitayas contain very little saturated fat.[10]
Pitahayas also contain significant quantities of phytoalbumin antioxidants, which prevent the formation of cancer-causing free radicals.[13]
In Taiwan, diabetics use the fruit as a food substitute for rice and as a source of dietary fibre.[8]
Pitaya supposedly increases excretion of heavy metal toxins and lowers cholesterol and blood pressure. Eaten regularly, it is credited with alleviating chronic respiratory tract ailments.[8]h.
http://en.wikipedia.org/wiki/File:Pitaya2.jpg

Avocado

Avocado
From Wikipedia, the free encyclopediaJump to: navigation, search
For the place in California, see Avocado, California. For the Pearl Jam album, see Pearl Jam (album).
Avocado

Avocado fruit and foliage, Huntington Library, California

Ripe avocado fruit and cross-section
Scientific classification
Kingdom: Plantae

Phylum: Angiosperms

Order: Laurales

Family: Lauraceae

Genus: Persea

Species: P. americana

Binomial name
Persea americana
Mill
Synonyms
Persea gratissima


The avocado (Persea americana) is a tree native to the Caribbean, Mexico,[1] South America and Central America, classified in the flowering plant family Lauraceae along with cinnamon, camphor and bay laurel. Avocado or alligator pear also refers to the fruit (technically a large berry that contains a large seed[2]) of the tree, which may be pear-shaped, egg-shaped or spherical.

Avocados are a commercially valuable fruit and are cultivated in tropical climates throughout the world (and some temperate ones, such as California), producing a green-skinned, pear-shaped fruit that ripens after harvesting. Trees are partially self-pollinating and often are propagated through grafting to maintain a predictable quality and quantity of the

Contents [hide]
1 History
1.1 Etymology
2 Cultivation
2.1 Harvest and post-harvest
2.2 Breeding
2.3 Propagation and rootstocks
2.4 Growing indoors
2.5 Diseases
2.6 Cultivation in California
2.7 A cultivars
2.8 B cultivars
2.9 Other cultivars
3 Avocado-related international trade issues
4 Culinary uses
5 Nutritional value
6 As a houseplant
7 Toxicity to animals
8 Co-evolution
9 See also
10 References
11 Further reading
12 External links

[edit] History

Native "criollo" avocados, the precursor to today's domesticated varietiesP. americana, or the avocado, originated in the state of Puebla, Mexico. The native, undomesticated variety is known as a criollo, and is small, with dark black skin, and contains a large seed.[3] The oldest evidence of avocado use was found in a cave located in Coxcatlán, Puebla, Mexico that dates to around 10,000 years BC. The avocado tree also has a long history of cultivation in Central and South America; a water jar shaped like an avocado, dating to AD 900, was discovered in the pre-Incan city of Chan Chan.[4] The earliest known written account of the avocado in Europe is that of Martín Fernández de Enciso (c. 1470–c. 1528) in 1518 or 1519 in his book, Suma De Geographia Que Trata De Todas Las Partidas Y Provincias Del Mundo..[5][6] The first written record in English of the use of the word 'avocado' was by Hans Sloane in a 1696 index of Jamaican plants. The plant was introduced to Indonesia in 1750, Brazil in 1809, the Levant in 1908, and South Africa and Australia in the late 19th century.

[edit] Etymology
The word 'avocado' comes from the Nahuatl word ahuacatl ('testicle', a reference to the shape of the fruit).[7] Avocados were known by the Aztecs as 'the fertility fruit'. In some countries of South America, such as Argentina, Bolivia, Chile, Peru, and Uruguay, the avocado is known by its Quechua name, palta. In other Spanish-speaking countries, it is called aguacate, and in Portuguese it is abacate. The fruit is sometimes called an avocado pear or alligator pear (due to its shape and the rough green skin of some cultivars). The Nahuatl ahuacatl can be compounded with other words, as in ahuacamolli, meaning 'avocado soup or sauce', from which the Mexican Spanish word guacamole derives.[8]

Also in some South American countries, the avocado is called manzana del invierno, which translates as 'winter apple'.[citation needed]

[edit] Cultivation

Persea americana, young avocado plant (seedling), complete with parted pit and roots
Worldwide avocado output in 2005Food and agriculture

Avocado fruit (cv. 'Fuerte'); left: whole, right: in section
Country Quantity (Tm) World Rank[9]
Mexico 1,040,390 1
Indonesia 263,575 2
United States of America 214,000 3
Colombia 185,811 4
Brazil 175,000 5
Chile 163,000 6
Dominican Republic 140,000 7
Peru 102,000 8
China 85,000 9
Ethiopia 81,500 10
[9]

The tree grows to 20 m (69 ft), with alternately arranged leaves 12 centimetres (4.7 in) – 25 centimetres (9.8 in) long. The flowers are inconspicuous, greenish-yellow, 5 millimetres (0.2 in) – 10 millimetres (0.4 in) wide. The pear-shaped fruit is 7 centimetres (2.8 in) – 20 centimetres (7.9 in) long, weighs between 100 grams (3.5 oz) – 1,000 grams (35 oz), and has a large central seed, 5 centimetres (2.0 in) – 6.4 centimetres (2.5 in) long.[10]

The subtropical species needs a climate without frost and with little wind. High winds reduce the humidity, dehydrate the flowers, and affect pollination. When even a mild frost occurs, premature fruit drop may occur, although the Hass cultivar can tolerate temperatures down to −1°C. The trees also need well-aerated soils, ideally more than 1 m deep. Yield is reduced when the irrigation water is highly saline. These soil and climate conditions are available only in a few areas of the world, particularly in southern Spain, Crete, the Levant, South Africa, Peru, parts of central and northern Chile, Vietnam, Indonesia, parts of southern India, Sri Lanka, Australia, New Zealand, the Philippines, Malaysia, Central America, the Caribbean, Mexico, California, Arizona, New Mexico, Texas, Florida and Ecuador. Each region has different types of cultivars. Mexico, the center of origin and diversity of this species, is the largest producer of the Hass variety, with over 1 million tonnes produced annually.

[edit] Harvest and post-harvest
An average avocado tree produces about 1200 avocados annually. Commercial orchards produce an average of 7 tonnes per hectare each year, with some orchards achieving 20 tonnes per hectare.[11] Biennial bearing can be a problem, with heavy crops in one year being followed by poor yields the next. The avocado tree does not tolerate freezing temperatures, and can be grown only in subtropical or tropical climates.

The avocado is a climacteric fruit (the banana is another), which means that it matures on the tree but ripens off the tree. Avocados used in commerce are picked hard and green and kept in coolers at 38 to 42°F (3.3 to 5.6°C) until they reach their final destination. Avocados must be mature to ripen properly. Avocados that fall off the tree ripen on the ground. Generally, the fruit is picked once it reaches maturity; Mexican growers pick Hass-variety avocados when they have more than 23% dry matter and other producing countries have similar standards. Once picked, avocados ripen in a few days at room temperature (faster if stored with other fruits such as apples or bananas, because of the influence of ethylene gas). Premium supermarkets sell pre-ripened avocados treated with synthetic ethylene to hasten the ripening process.[12] In some cases, avocados can be left on the tree for several months, which is an advantage to commercial growers who seek the greatest return for their crop; if the fruit remains unpicked for too long, however, it falls to the ground.

[edit)
http://en.wikipedia.org/wiki/Avocado

Mango

Mango
From Wikipedia, the free encyclopediaJump to: navigation, search
This article is about the fruit. For other meanings of the word, see Mango (disambiguation).
It has been suggested that Mangifera indica be merged into this article or section. (Discuss)
Mango

Australian Mango with its cross section
Scientific classification
Kingdom: Plantae

Division: Angiospermae

Class: Magnoliopsida

Order: Sapindales

Family: Anacardiaceae

Genus: Mangifera

Species: M.indica

Binomial name
Mangifera indica
L.


Ripe Sindhri mangoes from Sind, PakistanMango is a fruit which is indigenous to the Indian subcontinent,[1] belonging to the genus Mangifera, consisting of numerous species of tropical fruiting trees in the flowering plant family Anacardiaceae. While other Mangifera species (e.g. Horse Mango, M. foetida) are also grown on a more localized basis, Mangifera indica – the Common Mango or Indian Mango – is the only mango tree commonly cultivated in many tropical and subtropical regions, and its fruit is distributed essentially world-wide.

In several cultures, its fruit and leaves are ritually used as floral decorations at weddings, public celebrations and religious ceremonies.

Contents [hide]
1 Etymology
2 Description
3 Cultivation and uses
3.1 Potential for contact dermatitis
3.2 Food
3.2.1 Cuisine
3.3 Nutrients and phytochemicals
4 Cultural significance
5 Production and consumption
6 Cultivars
7 See also
8 Gallery
9 References
10 Further reading
11 External links

[edit] Etymology
The English word mango probably originated from the Malayalam word "maanga" (മാങ്ങ (māṅṅa)), then via Portuguese as manga.[2] The word's first recorded attestation in a European language was a text by Ludovico di Varthema in Italian in 1510, as Manga; the first recorded occurrences in languages such as French and post-classical Latin appear to be translations from this Italian text. The origin of the -o ending in English is unclear.[2]

When mangoes were first imported to the American colonies in the 17th century, they had to be pickled due to lack of refrigeration. Other fruits were also pickled and came to be called "mangoes" (especially bell peppers), and by the 18th century, the word "mango" became a verb meaning to pickle".[3]

[edit] Description

Mango inflorescence and immature fruitMango trees (Mangifera indica L.) grow 35–40 m (115–130 ft) tall, with a crown radius of 10 m (33 ft). The mango tree is long-lived, as some specimens still fruit after 300 years.[citation needed] In deep soil the taproot descends to a depth of 6 m (20 ft) and the profuse, wide-spreading feeder roots also send down many anchor roots, which penetrate several feet of soil. The leaves are evergreen, alternate, simple, 15–35 cm (5.9–14 in) long and 6–16 cm (2.4–6.3 in) broad; when the leaves are young they are orange-pink, rapidly changing to a dark glossy red, then dark green as they mature. The flowers are produced in terminal panicles 10–40 cm (3.9–16 in) long; each flower is small and white with five petals 5–10 mm (0.20–0.39 in) long, with a mild sweet odor suggestive of lily of the valley. The fruit takes three to six months to ripen.

The ripe fruit is variable in size and color. Cultivars are variously yellow, orange, red or green and carry a single flat, oblong pit that can be fibrous or hairy on the surface and which does not separate easily from the pulp. Ripe, unpeeled fruit gives off a distinctive resinous, sweet smell. Inside the pit 1–2 mm (0.039–0.079 in) thick is a thin lining covering a single seed, 4–7 mm (0.16–0.28 in) long. The seed contains the plant embryo.


The seed of mango can be hairy or fibrous
The "hedgehog" style is a common way of eating mangoes (left). A cross section of a mango can be seen on the right, not quite fully halving the fruit as the stone is not visible[edit] Cultivation and uses

Mango orchard in Multan, Pakistan
Unripe mangoes on a mango treeMangoes have been cultivated in the Indian subcontinent for thousands of years[4] and reached East Asia between the 5th–4th century BC. By the 10th century AD, cultivation had begun in East Africa.[4] The 14th century Moroccan traveler, Ibn Battuta, reported it at Mogadishu.[5] Cultivation came later to Brazil, West Indies and Mexico, where an appropriate climate allows its growth.[4]

Mango is now cultivated in most frost-free tropical and warmer subtropical climates; nearly half of the world's mangoes are cultivated in India alone.[6][7][8] Mango is also being grown in Andalusia, Spain (mainly in Málaga province), which is one of the few places in mainland Europe that allow growth of tropical plants and fruit trees.[9] Many of the 1,000 + mango cultivars are easily cultivated using grafted saplings, ranging from the "turpentine mango" (named for its strong taste of turpentine, which according to the Oxford Companion to Food some varieties actually contain) to the huevos de toro ("eggs of the bull", a euphemism for "bull's testicles", referring to the shape and size).

Other cultivators include North, South and Central America, the Caribbean, south, west and central Africa, Australia, China, Pakistan, Bangladesh, and Southeast Asia. Though India is the largest producer of mangoes, it accounts for less than one percent of the international mango trade, consuming most of its own output.[10]

Dwarf or semi-dwarf varieties serve as ornamental plants and can be grown in containers.

A wide variety of diseases can afflict mangoes; see List of mango diseases.

[edit] Potential for contact dermatitis
Potential for contact dermatitis
Mango peel contains urushiol, the chemical in poison ivy and poison sumac that can cause urushiol-induced contact dermatitis in susceptible people.[11] Cross-reactions between mango contact allergens and urushiol have been observed.[12] Those with a history of poison ivy or poison oak contact dermatitis may be most at risk for such an allergic reaction.[13] Urushiol is also present in mango leaves and stems. During mango's primary ripening season, it is the most common source of plant dermatitis in Hawaii.[14]

[edit] Food

An unripe mango of Ratnagiri (India)Mango is generally sweet, although the taste and texture of the flesh varies across cultivars, some having a soft, pulpy texture similar to an over-ripe plum, while the flesh of others is firmer, like a cantaloupe or avocado, or may have a fibrous texture. For consumption of unripe, pickled or cooked fruit, the mango skin may be consumed comfortably, but has potential to cause contact dermatitis (above) of the lips, gingiva or tongue in susceptible people. In ripe fruits which are commonly eaten fresh, the skin may be thicker and bitter tasting, so is typically not eaten.

[edit] Cuisine

Commercially packaged mango powder sold in clear plastic wrappingMangoes are widely used in cuisine. Sour, unripe mangoes are used in chutneys, athanu, pickles, side dishes, or may be eaten raw with salt, chili, or soy sauce. A cooling summer drink called panna or panha comes from mangoes.

Ripe mangoes are typically eaten fresh; however, they can have many other culinary uses. Mango Lassi, a popular drink made throughout South Asia[citation needed], is created by mixing ripe mangoes or mango pulp with yogurt and sugar. Ripe mangoes are also used to make curries. Aamras is a popular pulp/thick juice made of mangoes with sugar or milk and is consumed along with bread.

Mangoes are used in preserves like moramba, amchur (dried and powdered unripe mango) and pickles, including a spicy mustard-oil pickle. Ripe mangoes are often cut into thin layers, desiccated, folded, and then cut. These bars are similar to dried guava fruit bars available in some countries. The fruit is also added to cereal products like muesli and oat granola.


Native green mangoes from the Philippines
A basket of ripe mangoes from BangladeshUnripe mango may be eaten with bagoong (especially in the Philippines), fish sauce or with dash of salt. Dried strips of sweet, ripe mango (sometimes combined with seedless tamarind to form Mangorind) are also popular. Mangoes may be used to make juices, mango nectar, and as a flavoring and major ingredient in ice cream and sorbetes.

Mango is used to make juices, smoothies, ice cream, fruit bars, raspados, aguas frescas, pies and sweet chili sauce, or mixed with chamoy, a sweet and spicy chili paste. It is popular on a stick dipped in hot chili powder and salt or also as a main ingredient in fresh fruit combinations. In Central America, mango is either eaten green mixed with salt, vinegar, black pepper and hot sauce, or ripe in various forms. Toasted and ground pumpkin seed (called pepita) with lime and salt are the norm when eating green mangoes. Some people also add soy sauce or chili sauce.

Pieces of mango can be mashed and used as a topping on ice cream or blended with milk and ice as milkshakes. Sweet glutinous rice is flavored with coconut then served with sliced mango as a dessert. In other parts of Southeast Asia, mangoes are pickled with fish sauce and rice vinegar. Green mangoes can be used in mango salad with fish sauce and dried shrimp. Mango may be used as a topping to shaved ice along with condensed milk.

[edit] Nutrients and phytochemicals
Mango, raw Nutritional value per 100 g (3.5 oz)
Energy 272 kJ (65 kcal)
Carbohydrates 17.00 g
Sugars 14.8 g
Dietary fiber 1.8 g
Fat 0.27 g
Protein 0.51 g
Vitamin A equiv. 38 μg (4%)
- beta-carotene 445 μg (4%)
Thiamine (Vit. B1) 0.058 mg (4%)
Riboflavin (Vit. B2) 0.057 mg (4%)
Niacin (Vit. B3) 0.584 mg (4%)
Pantothenic acid (B5) 0.160 mg (3%)
Vitamin B6 0.134 mg (10%)
Folate (Vit. B9) 14 μg (4%)
Vitamin C 27.7 mg (46%)
Calcium 10 mg (1%)
Iron 0.13 mg (1%)
Magnesium 9 mg (2%)
Phosphorus 11 mg (2%)
Potassium 156 mg (3%)
Zinc 0.04 mg (0%)
Percentages are relative to US recommendations for adults.
Source: USDA Nutrient database

Mango is rich in a variety of phytochemicals[15] and nutrients. The fruit pulp is high in prebiotic dietary fiber, vitamin C, polyphenols and provitamin A carotenoids.[16]

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,[15][17] including carotenoids, such as the provitamin A compound, beta-carotene, lutein and alpha-carotene,[18] polyphenols[19][20] such as quercetin, kaempferol, gallic acid, caffeic acid, catechins, tannins, and the unique mango xanthone, mangiferin,[21] any of which may counteract free radicals in various disease processes as revealed in preliminary research.[22][23] Phytochemical and nutrient content appears to vary across mango species.[24] Up to 25 different carotenoids have been isolated from mango pulp, the densest of which was beta-carotene, which accounts for the yellow-orange pigmentation of most mango species.[25] Peel and leaves also have significant polyphenol content, including xanthones, mangiferin and gallic acid.[26]

The mango triterpene, lupeol[27] is an effective inhibitor in laboratory models of prostate and skin cancers.[28][29][30] An extract of mango branch bark called Vimang, isolated by Cuban scientists, contains numerous polyphenols with antioxidant properties in vitro[31] and on blood parameters of elderly humans.[32]

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.[33] This supposed origin of euxanthin appears to rely on a single, anecdotal source, and Indian legal records do not outlaw such a practice.[34]

[edit] Cultural significance

Mango roundabout, Rajshahi, BangladeshThe mango is the national fruit of India,[35] Pakistan, and the Philippines.[citation needed]. The mango tree is the national tree of Bangladesh.[36]

In Hinduism, the perfectly ripe mango is often held by Lord Ganesha as a symbol of attainment, regarding the devotees potential perfection. Mango blossoms are also used in the worship of the goddess Saraswati.

Mango leaves are used to decorate archways and doors in Indian houses and during weddings and celebrations like Ganesh Chaturthi. Mango motifs and paisleys are widely used in different Indian embroidery styles and are found in Kashmiri shawls, Kanchipuram silk sarees, etc. Paisleys are also common to Iranian art, because of its pre-Islamic Zoroastrian past.

In Australia, where mangoes are considered to be a symbol of summer, the first tray of mangoes of the season is traditionally sold at an auction for charity.[37]
http://en.wikipedia.org/wiki/Mango