With the arrival of summer, the season of mango has also arrived. The love of people in India for mango is not hidden from anyone. The summer season is incomplete without the taste of mangoes ranging from Dussehra, Kesar, Langra to Hapus. But today we will tell you why mango is kept soaked in a vessel before eating it.
Keeping mango soaked
Let us tell you. In most of the houses, there is a rule to soak mangoes in water for hours before eating them. ‘Indian Express’ According to a report, praising this tradition, Sushma PS, chief dietician of Jindal NatureCure Institute, said that by soaking mangoes for just an hour, the level of phytic acid in them can be significantly reduced. He said that this phytic acid is “an anti-nutrient” Which prevents the absorption of minerals in the body. He said that phytic acid weakens the body’s ability to absorb essential minerals like iron, zinc and calcium.
What is phytic acid?
Let us tell you that phytic acid is a unique element found in the seeds of all plants. Which reduces the amount of absorption of minerals. A lot of research has been done on its causes and effects on the human body. Phytic acid inhibits the absorption of iron zinc and calcium and can promote mineral deficiencies. That is why it is often called an anti-nutritive element.
How much is it necessary to soak mangoes?
According to experts, soak mangoes for at least 1 to 2 hours. It is necessary to soak in plenty of water. But if you don’t have that much time, a quick soak of 25-30 minutes can be enough. Soaking in particular not only increases the absorption of nutrients but also helps prevent various health problems like acne, skin problems, headaches, constipation and gut-related concerns. Both Ayurveda and modern science support soaking mango before eating.
According to Ayurveda, mango is valued for its sweetness and cooling properties. It can balance body heat. Soaking them can increase these properties. According to science, soaking mangoes can increase the water content in them, making them more hydrating and improving the texture and taste.
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