What is more beneficial: dried mango or chocolate? Expert opinion 0 8

Larisa Artemenko claims that fresh mango is a rich source of vitamins and minerals. However, since the season for this fruit is short, producers have started to dry it. The expert suggests examining the differences between dried and fresh mango, as well as learning about its benefits and why some people should limit their consumption.

“The exact content of vitamins, micro- and macroelements that are preserved in the dried fruit can only be determined through laboratory studies. These indicators depend on the drying method and the addition of sugar. For example, let’s consider a fruit that has not been subjected to heat treatment and has not been sweetened. The undeniable advantages of dried mango include its high content of antioxidants, such as lutein and zeaxanthin, which protect the retina from harmful blue light, while mangiferin helps protect heart cells. The dried fruit also retains vitamins A, C, D, E, and B group, minerals such as copper, manganese, phosphorus, potassium, and is rich in fiber. The carotenoids found in mango support the immune system,” says Larisa Artemenko.

A sweet snack of dried mango will be healthier than most chocolate bars and, even more so, pastries. However, the nutritionist emphasizes that dried mango should be consumed with caution and not more than two to three slices. People with carbohydrate metabolism disorders, insulin resistance, and diabetes should avoid this fruit altogether. It contains a significant number of calories—about 380 kcal per 100 grams—and has a glycemic index of 56.

Unlike other products, mango rarely causes allergic reactions, but this possibility should not be ruled out.

“To avoid allergic reactions, such as digestive system disorders, dermatitis, Quincke's edema, and other manifestations, it is better to try the product for the first time in small amounts and monitor the body's condition after consumption,” recommends Larisa Artemenko.