Summers aren’t all bad. Sure, it’s the warmest period of the year, but this is also the season when exams end, vacations begin, and you get to indulge in the luscious, juicy delight of mangoes. This king of fruits not only satisfies your sweet tooth but also brings alive old memories of coming home to the most delicious Fruit. However, before you consume this fruit, you might recall your grandma's age-old advice to soak mangoes in water for 30 minutes and there’s sound reasoning behind this practice.
Here are the scientific and practical benefits of soaking mangoes in water before eating them.
Removing anti-nutrients: Mangoes are an excellent source of vitamins C, A, K, E, and B. However, they also contain phytic acid, a naturally occurring substance in the stem. Phytic acid is considered an anti-nutrient because it impairs the body's absorption of vital minerals like iron, zinc, and calcium, potentially to mineral deficiencies over time. Soaking mangoes in water for a few hours can help eliminate this anti-nutrient from the fruit, making it safer and more nutritious to consume, says Delhi-based Nutritionist Narmada Sharma.
Aiding weight loss: If you think the mango season might hinder your efforts to burn excess body fat, think again. Mangoes contain phytochemicals, which can be beneficial in smaller doses but problematic in excess. leading soaking mangoes reduces the concentration of these phytochemicals, which in turn helps in busting fat cells in the body, says Sharma. Thus, incorporating soaked mangoes into your diet can support your weight loss journey.
Removing pesticides and insecticides: Even when labeled as organic, mangoes might still contain pesticides and insecticides. The soil in which they grow is often chemically adulterated with fertilizers and pesticides. These toxic chemicals can lead to respiratory tract infections, eye and skin irritation, and even cancer cell growth. Soaking mangoes helps release these harmful substances from the fruit, ensuring you can enjoy them without worry.
Testing ripeness: To ripen mangoes faster, some producers use calcium carbide pouches, which react with moisture in the crates to produce acetylene gas. This artificially speeds up the ripening process. Soaking mangoes can help you detect whether they have been ripened naturally or artificially. When placed in a bucket of water, naturally ripened mangoes sink, while artificially ripened ones float. This simple test ensures you consume mangoes that are safe and naturally delicious.
Reducing heat-inducing properties: Mangoes are often criticised for their heat-inducing properties, which can cause skin issues like acne and rashes, and problems such as headaches and nausea, says Sharma. Soaking mangoes in water for at least half an hour reduces their thermogenic properties, which helps keep your body heat stable even after consuming them.
Reducing latex content: Freshly plucked mangoes contain a sap or latex that can cause irritation or an allergic reaction in some people. Soaking helps reduce the latex content on the surface of the fruit, making it safer to eat, especially for those with sensitive skin or latex allergies.
Temperature regulation and hydration: In hot climates, mangoes can get very warm if left out in the open. Soaking them in water helps to cool them down, making them more refreshing to eat. The process of soaking also enhances the fruit’s hydration, providing an extra bit of hydration with each bite, which is particularly beneficial in hot weather, concludes Sharma.
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