Is It Good to Eat Mangoes During Pregnancy

Mangoes are high in iron, vitamin C, vitamin A, vitamin B6, potassium and folic acid, all of which are important nutrients for your pregnancy. They're also high in fiber, which can help prevent constipation and are a good source of energy and antioxidants

Mangoes are also naturally sweet. They contain more sugar than most fruits (about 15 grams of sugar per 100 grams). This makes them a delicious alternative to cakes and pastries when you're craving a sweet treat.

However, because of this high sugar content, you may be advised to avoid mangoes if you have gestational diabetes.

Mangoes are also high in calories. So they can be a good snack for your third trimester when you need most of your nine month's calories, but as with anything, eat them in moderation.

If you like mangoes in a smoothie, shake, lassi, or as part of a dessert, then watch out for the added sugar and calories in the form of sweeteners and cream. Dried mangoes, murabba, chutneys, and candied mangoes also have sweeteners added, so only occasionally.

If you buy mangoes from the market, choose them carefully. Be careful not to buy chemically ripened mangoes. Make sure you buy them when they are in season, this reduces the chance of them being artificially ripened.

The most commonly used ripening agent is calcium carbide, a chemical banned by the Indian Food and Safety Standards Act (2006) and the Food Safety and Standards Regulations (2011).

Fruits ripened with calcium carbide can be toxic to both you and your growing baby because the chemical contains traces of arsenic and phosphorus.

Some of the side effects of consuming artificially ripened fruit include:

• upset stomach
• headache
• dizziness
• sleepiness
• confusion
• mood disorders
• mouth ulcers
• seizures

Tingling, pins and needles, or numbness in your hands and feet

There are a few signs you can look for to tell if the mango was ripened naturally or using chemicals. Artificially ripened mangoes could:

• have an off-white or black powder coating
• give off a garlic-like smell
• looking ripe on the outside but hard and raw on the inside
• be tasteless or have a peculiar aftertaste
• have a short shelf life - they show black spots or signs of overripeness much sooner than naturally ripened mangoes
• feel soft and mushy

If you're unsure whether your fruit is naturally or artificially ripened, here are steps you can take to reduce exposure to toxins:

Wash the fruit: Wash the mangoes thoroughly and wipe them dry as soon as you get home from the market or mandi. This will remove any chemical residue on the surface or Listeria contamination from the soil. It also keeps your fridge clean and prevents cross contamination.

Do not put the skin in your mouth: After washing, peel the mango before eating. Do not eat the pulp straight from the peel.

Wash your hands: Wash your hands and any materials that have come into contact with the mangoes, such as knives or cutting boards, with soap and warm water.

Artificial ripening is usually done to make the fruit look ripe and sell quickly. If you buy mangoes that are not yet ripe and ripen them at home, you are likely to be less likely to get calcium carbide contamination.

It's also a good idea to avoid eating mango chaat or fruit salad from street stalls, as you cannot be sure of the hygiene standards or the quality.