Mango is so much testy food all over the world. The mango is native to the Indian subcontinent from where it spread all over the world. It is one of the most cultivated fruits of the tropical world. India cultivates sweetness, richness and flavor. t has considerable shelf life of a week after it is ripe making it exportable. It is mainly grows in Konkan region of western India at Gujarat & MaharastatraThe southern districts of Valsad and Navsari in Gujarat state and particularly Alphonso mangoes from the Amalsad region (including villages
such as Dhamadachha, Kacholi, and all villages of Gandevi) produce Alphonso mangoes as well. Southern States in India are also major mango producing areas.
Mangos are various size and color like yellow, orange, red or green. Mangoes have been cultivated in South Asia East Asia, East Africa, North, South and Central America, the Caribbean, south, west and central Africa, Australia, China, Pakistan, Bangladesh, and Southeast Asia, Andalusia, Spain, Bangladesh and India and other country in most frost-free tropical and warmer subtropical climates; more than a third of the world's mangoes are cultivated in India alone, with the second being China. The mango ripe is generally sweet but unripe mango is sour. Unripe mango is used to cook food or pickled or in chutneys, side dishes, or may be eaten raw with salt, chili, or soy sauce. Ripe mangoes are used to make curries, juice made of mangoes with sugar or milk, and is consumed with bread, rice or pooris. The pulp from ripe mangoes is also used to make jam.
Mangoes are used for moramba, amchur, pickles and other. Ripe mangoes are often cut into thin layers, desiccated, folded, and then cut, juices and other. In mango fruit pulp, the antioxidant vitamins A and C, Vitamin B6 (pyridoxine), folate, other B vitamins and essential nutrients, such as potassium, copper and amino acids, are present. Mango peel and pulp contain other phytonutrients, such as the pigment antioxidants – carotenoids and polyphenols – and omega-3 and -6 polyunsaturated fatty acids
In Bangladesh export mango and earn much money. It helps us to keep our body strong and healthy.
such as Dhamadachha, Kacholi, and all villages of Gandevi) produce Alphonso mangoes as well. Southern States in India are also major mango producing areas.
Mangos are various size and color like yellow, orange, red or green. Mangoes have been cultivated in South Asia East Asia, East Africa, North, South and Central America, the Caribbean, south, west and central Africa, Australia, China, Pakistan, Bangladesh, and Southeast Asia, Andalusia, Spain, Bangladesh and India and other country in most frost-free tropical and warmer subtropical climates; more than a third of the world's mangoes are cultivated in India alone, with the second being China. The mango ripe is generally sweet but unripe mango is sour. Unripe mango is used to cook food or pickled or in chutneys, side dishes, or may be eaten raw with salt, chili, or soy sauce. Ripe mangoes are used to make curries, juice made of mangoes with sugar or milk, and is consumed with bread, rice or pooris. The pulp from ripe mangoes is also used to make jam.
Mangoes are used for moramba, amchur, pickles and other. Ripe mangoes are often cut into thin layers, desiccated, folded, and then cut, juices and other. In mango fruit pulp, the antioxidant vitamins A and C, Vitamin B6 (pyridoxine), folate, other B vitamins and essential nutrients, such as potassium, copper and amino acids, are present. Mango peel and pulp contain other phytonutrients, such as the pigment antioxidants – carotenoids and polyphenols – and omega-3 and -6 polyunsaturated fatty acids
In Bangladesh export mango and earn much money. It helps us to keep our body strong and healthy.
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