Mangos and Macular Degeneration

Can your eyes benefit from eating mangos? The answer is yes and mangos can help in many other ways too.
Mangos are full of nutritional benefits; they contain Vitamin A, Calcium, Vitamins D, B-12, C and B-6. They also contain iron and magnesium. Mangos are high in beta-carotene and  are extremely beneficial for eye health.  They can help in the fight against macular degeneration and cataracts.
Research has shown that antioxidant compounds in the fruit can protect against breast, colon, prostate cancers and leukemia. Some of the other benefits of eating this fruit are lower levels of cholesterol, clearer skin, alkalize the whole body; they normalize insulin levels in the blood. Mangos have a relatively low glycemic index, (but remember only to have in moderate quantities so you do not spike your sugar levels). They can help improve digestion as they contain enzymes for breaking down the protein and they also contain fiber which helps with digestion and elimination. Because of the vitamins they contain and that they also contain 25 different kinds of carotenoids, they keep your immune system healthy and strong.
Mangos are known to have beautiful color and an amazing flavor. This fruit can be eaten on their own or combined in salads, salsa or grilled. They can be paired with fish (salmon, mackerel, tuna), chicken, pork and steak.
We will often have a Raspberry- Mango Sundae as it is refreshing and low in calories but high in vitamins and minerals.
I had found this recipe on EatingWell. They have a wonderful website with wonderful recipes and helpful information, please visit them at
Raspberry- Mango Sundae
Makes 2 servings
Total time 10 minutes
½ cup thawed frozen raspberries
1 tablespoon of sugar
¼ teaspoon lemon juice
2 scoops of nonfat vanilla frozen yogurt
½ mango, diced
2 tablespoons chopped toasted nuts
 Puree raspberries, sugar and lemon juice in a blender. Serve over scoops of nonfat vanilla frozen yogurt with mango and nuts. ENJOY!
 167 calories, 2 g fat (0 g sat, 2g mono), 0 mg cholesterol, 35 g carbohydrates, 4 g protein, 2 g fiber, 41 mg sodium, 210 mg potassium
 Source: Eating Well
              Nutrition Facts-USDA
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