Freeze Dried Mango
Ingredient details
- Available
- Pineapple Mango Cashew
Mango gets its golden color from carotenoids, including beta-carotene. Freeze drying removes water from the frozen fruit under vacuum, preserving its tropical flavor in light, crisp pieces.
Key benefits
- Provides beta-carotene, which the body converts to vitamin A
- Contributes vitamin C for collagen production
Why it matters
Vitamin A helps your eyes adjust to dim light. It also maintains skin and the protective linings of the digestive and respiratory tracts.
Citations
- USDA Agricultural Research Service (2024) FoodData Central. U.S. Department of Agriculture. View study: FoodData Central
- Multiple (2024) The Impact of Freeze Drying on Bioactivity and Physical Properties of Food Products. Applied Sciences 14(20):9183. View study: The Impact of Freeze Drying on Bioactivity and Physical Properties of Food Products
- Nemzer B, Vargas L, Xia X, Sintara M, Feng H (2018) Phytochemical and physical properties of blueberries, tart cherries, strawberries, and cranberries as affected by different drying methods. Food Chemistry 262:242-250. View study: Phytochemical and physical properties of blueberries, tart cherries, strawberries, and cranberries as affected by different drying methods
- NIH Office of Dietary Supplements (current) Vitamin C: Fact Sheet for Health Professionals. National Institutes of Health. View study: Vitamin C: Fact Sheet for Health Professionals
- NIH Office of Dietary Supplements (current) Vitamin A and Carotenoids: Fact Sheet for Health Professionals. National Institutes of Health. View study: Vitamin A and Carotenoids: Fact Sheet for Health Professionals