It is not enough to look at the color of a mango to know if it is ripe and ready to eat. There are other methods that help choose the fruit that has reached the appropriate degree of maturity, which affects its taste, nutritional value, and the benefits that can be obtained from it, according to a topic published by the “Frewell Health” website.
How do you know that a mango is ripe?
Mango maturity cannot be determined based on its color alone, as the colors of this fruit vary depending on its varieties. For example, the red color may be associated with mango maturity, but in some varieties it only indicates exposure of the fruit to sunlight.
Here are some tips to help you choose ripe mangoes:
-Focus on the texture of the fruit:
Gently press the mango; If it looks a little soft to the touch, this means it is medium done. The immature fruit is very hard. Some people prefer to eat immature mangoes and use them in cooking, but most people prefer to eat them when they become more mature.
-Check its smell:
Most mangoes emit a fruity aroma at the stem area when they are ripe.
-Avoid damaged fruits:
It is recommended not to buy mangoes that show bruises or traces of juice on their peel.
How can mangoes be ripened and stored?
If you do not need to eat mangoes during the next few days, it is best to buy less ripe fruits and put them in a paper bag when you return home, as this will help speed up the ripening process.
Unlike some other fruits, mangoes continue to ripen even after they are picked.
After cutting the fruit, the remaining pulp can be kept in the refrigerator for a period not exceeding five days, or placed in the freezer for up to six months.
How does the degree of maturity affect the nutritional value of mango?
The nutrient content of mango may change as it matures. During this process, levels of some plant elements and compounds rise, including: omega-3 and omega-6 fatty acids, B vitamins, natural sugars, carotenoids, and polyphenols. On the other hand, the vitamin C content of mangoes generally decreases as they mature.
Most raw vegetables retain more nutrients than their cooked counterparts, but some, such as broccoli and cauliflower, may be more difficult to digest when eaten raw. If you are experiencing bloating or gas, it may be better to cook it.
1. Broccoli: It is a rich source of vitamins and antioxidants, but it contains the sugar “raffinose,” which may cause bloating.
2. Cauliflower: It contains fibers, the sugar “raffinose,” and sulfur compounds that may cause gases with a pungent odor.
3. Cabbage: It contains complex sugar and sulfur compounds that increase gas production.
4. Onions and garlic: They contain “fructans” that are difficult to digest, and it is preferable to cook them in oil to reduce symptoms.
5. Sweet pepper: Its thick outer skin may be difficult to digest, and may cause disorders for some people.
New research indicates that there is a link between the consumption of caffeinated energy drinks and stimulant nutritional supplements, and a significant increase in the risk of serious heart problems, including heart attack and heart attack, in young people, according to the “Healthline” website. These results, scheduled to be presented during the 2026 American Heart Association (AHA) Scientific Sessions, are preliminary.
Researchers from the University of Virginia School of Medicine analyzed 28,345 reports submitted to the US Food and Drug Administration (FDA) from 2017 to 2025. The comparison showed that reports of cardiac arrest associated with energy drinks and stimulant supplements were reported at a rate approximately 11 times higher, and the rate of reports of heart attacks was 4.5 times higher.
Dr. Gregory M. noted: Marcus points out that the research raises concerns, but does not conclusively prove causality. Dr. Cheng-Han Chen explained that caffeine can raise blood pressure and increase heart rate, warning against frequent or excessive consumption.
