Mango

Vietnam has a long-standing tradition of cultivating mangoes, which are grown in various ecological regions. The cultivation of Vietnamese mango spans from the south to the north, and the largest mango-producing provinces are located in the Mekong Delta, such as Tien Giang, An Giang, Dong Thap, Vinh Long, Can Tho, and Ben Tre.

Ripe mangoes are enticing with their vibrant yellow color, sweet and sour taste, and delightful aroma, making them a beloved and esteemed fruit to Vietnamese people. In terms of nutritional content, every 100g of Vietnamese mango contains around 60 kcal with minimal fat. Moreover, each mango provides approximately 1.6g of dietary fiber beneficial for digestive health, contributing to the recommended daily intake.

Mangoes are rich in various vitamins, including vitamin A for eye health and vitamin C for skin vitality, and diverse minerals such as potassium, magnesium, and copper. Additionally, compounds like quercetin, beta-carotene, and astragalin in mangoes exhibit strong antioxidant properties, neutralizing free radicals and potentially preventing aging, cancer, and cardiovascular diseases. For pregnant women and individuals with anemia, mangoes can serve as a valuable source of iron.