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2. Is mango healthy? Discover all the gut health, weight-loss ...

   www.aol.com/mango-healthy-discover-gut-health...

   What are the benefits of eating mango? ... which can prevent overeating and help with weight loss. That, in turn, leads to a healthy body weight, which decreases the risk for diabetes, cancer and ...

3. Dried mango - Wikipedia

   en.wikipedia.org/wiki/Dried_mango

   Minerals such as calcium, iron, and phosphorus can be found in dried mangoes. With additional process of blanching, dried mango can retain the content of its carotenoids and vitamin C. As with other fruits, mangoes contain antioxidants, such as mangiferin. These may help protect cells in the human body from radical damage associated with ...

4. Dietitians Say These Processed Foods Are Actually Good for You

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   Dried fruits make a great topping to oatmeal or yogurt as well as a wonderful source of on-the-go energy,” says Gloria Stoverink, R.D., L.D. bhofack2 - Getty Images Hummus

5. 9 high-protein fruits to help build muscle, lose weight - AOL

   www.aol.com/9-high-protein-fruits-help-040443790...

   1 cup of dried apricot halves, 4.4 grams of protein The stone fruit comes with fiber, antioxidants, iron and vitamins C, E, B6 and A. Studies have shown apricots contain “many significant ...

6. Amchoor - Wikipedia

   en.wikipedia.org/wiki/Amchoor

   Amchoor or aamchur or amchur, also referred to as mango powder, is a fruity spice powder made from dried unripe green mangoes. A citrusy seasoning, it is mostly produced in India. In addition to its use as a seasoning [1] [2] it adds the nutritional benefits of mangoes when the fresh fruit is out of season. [3] Dried mango slices

7. Dried fruit - Wikipedia

   en.wikipedia.org/wiki/Dried_fruit

   Dried fruit is widely used by the confectionery, baking, and sweets industries. Food manufacturing plants use dried fruits in various sauces, soups, marinades, garnishes, puddings, and food for infants and children. As ingredients in prepared food, dried fruit juices, purées, and pastes impart sensory and functional characteristics to recipes: