This is also the time of year when the king of the fruits marks entry. A chilled juicy mango is literally a treat to our taste buds. Many of us might remember how our grandparents instructed us to soak mangoes in water for at least half an hour. While such situations would normally prompt a struggle between logic and patience, our grandparents had a valid point.
Mangoes have been soaked in water before consumption for centuries, and there are scientific grounds for this practice. Let’s understand the science behind this.
Soaking removes anti-nutrient:
Mango, the most popular summer fruit in India is high in vitamins C, A, K, E, and B. However, its stem contains phytic acid, a toxic substance that, if taken, can hinder the body’s absorption of important minerals such as iron, zinc, and calcium, leading to mineral shortages over time. However, soaking mangoes in water for a few hours remove this anti-nutrient, making the fruit harmless.
Removes harmful agri-chemicals:
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Although the term organic mangoes is frequently used, nothing appears to be truly organic. While you can be assured that a crop is pesticide-free on the outside, you can never be positive that the soil it grew in is pesticide-free on the inside. In fact, after fertilisers and pesticides are applied, most soils become chemically contaminated. When the fruit absorbs nutrients from the soil for growth, it also absorbs highly poisonous compounds that can cause respiratory tract infection, eye and skin irritation, and the growth of cancer cells. Soaking the mango releases these toxins, allowing you to stay safe while enjoying the fruit.
Aids in weight loss:
You’re wrong if you assume mango season would sabotage your efforts to lose weight. Mangoes contain phytochemicals, which may be harmful to the body in large concentrations but are healthy in tiny amounts. When mangoes are soaked in water, the resulting decrease in phytochemical concentration can aid in the breakdown of fat cells in the body, essentially acting as weight loss catalysts.
Helps you in knowing whether the fruit is ripened naturally:
Calcium carbide pouches are inserted with the mango crates to help the mangoes ripen faster. The chemical reacts in the wet conditions of the crate and creates acetylene gas, which artificially speeds up the ripening process. Placing the mangoes in a bucket of water is the easiest approach to detect this fake ripening process. Mangoes that sink have naturally ripened; those that float have been harvested artificially.
It cools down mangoes:
Mangoes are blamed for raising body temperature, causing acne and rashes on the skin, and causing headaches and nausea. However, soaking them in water for at least half an hour diminishes their thermogenic qualities and successfully stabilizing our body temperature even after eating mangoes.
