The CCSU Food Service will be featuring two vitamin-rich fruits this month. Mangoes and Minneola tangelos.
Mangoes are available as a component of our fresh fruit cup and Minneola tangelos will be available as a whole fruit.
Tangelos are the only citrus of its kind. It is 1/2 grapefruit and 1/2 tangerine, the product of cross cultivating a Duncan grapefruit and a Dancy tangerine. It is unique in shape, almost pear-like with a pronounced and stout stem-end neck. Because of this, it is also called the Honeybell. Its smooth yet pitted and oily rind is deep red-orange, signaling to its parentage. Its flesh is fragmented and can bear anywhere from zero seeds to over a dozen. It is aromatic, juicy, rich and sweet tart. One serving has 120% of the recommended daily requirement of vitamin C. The Minneola trees grow in the citrus growing regions of Florida California.
Mango fruit is an excellent source of vitamin-A and flavonoids like beta-carotene, alpha-carotene, and beta-cryptoxanthin. 100 g of fresh fruit provides 765 mg or 25% of recommended daily levels of vitamin A. Fresh mango is a good source of potassium. Potassium is an important component of cell and body fluids that helps controlling heart rate and blood pressure. It is also a very good source of vitamin-B6 (pyridoxine), vitamin-C and vitamin-E.
Clock here nutritional information for mangoes and Minneola tangelos.
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