Fleshy, tender fleshy mango. The richer the flavor spreads in your mouth as you bite into it. If you dip it in yogurt, the pulp will become even softer. It goes great with wine. In Japan, it is a tropical fruit that is originally familiar Mango is said to be the king of tropical fruits and has recently become widely available in Japan. It has a moderate sweetness and acidity, a unique aroma, and the soft, juicy, sticky flesh is addictive once you get used to it. It originates from the northern part of India to the Malay Peninsula. According to legend, it is said that under the Bodhi tree, where Buddha indulged in meditation and enlightened his eyes, was actually under the mango tree, and it has been regarded as a religious sacred tree. It was introduced to the world after the Portuguese Vasco da Gama discovered the Indian route in the 15th century. In Japan, it is more familiar with canned food, frozen crushed than fresh fruit, and juice. What is the nutrient content of beta-carotene in fresh fruit and dry? The more immature the mango, the higher the amount of vitamin C, and as it matures, the amount of vitamin A, especially carotene, increases rapidly. Its content is similar to that of colored vegetables, and one-third of a mango (70 g) is equivalent to about 30 grams of boiled spinach or komatsuna. In particular, beta-carotene accounts for 50~60%. Water-soluble vitamins are excreted in excess and are not harmful, but fat-soluble vitamin A causes symptoms such as nausea and headaches and impaired consciousness when taken in excess. However, if you supplement with beta-carotene, you don't have to worry about that, and your body turns into vitamin A in the necessary amount.