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Mexican Favorites Become Popular North of the Border

Two produce items that are essential to Mexican cuisine are gaining in popularity north of the border. Mangoes and avocados are enjoying a greater popularity than ever before in the U.S., due to evolving tastes, a large Mexican population in the U.S., and greater availability of these items in U.S. supermarkets. Avocados are known for their rich, creamy flavor and healthy oils. They are essential to side dishes like guacamole, and are a great addition to salads or soups. Mangoes are the sweet side of Mexico, with tender flesh that looks like sunshine and tastes like the tropics.

  • More mangoes are eaten worldwide than any other fruit, but only 35 percent of Americans currently eat mangoes.
  • Mangoes are rich in Vitamins A, B, and C, and are a great source of carotenoids and fiber. They also contain protein, calcium, potassium, and iron.
  • Avocados are cholesterol-free, sodium-free and low in saturated fat. They also contain potassium, magnesium, folate, dietary fiber, riboflavin and Vitamins C, E and B6.
  • Avocados are rich in Vitamin E, which is a powerful antioxidant that protects against heart disease and some kinds of cancer
  • Eat 5-13 servings of fruits and vegetables every day—4 ½ cups for the average person.

    Traditional Mexican cuisine is rich in colorful produce, making it a good way to get your Five a Day, and enjoy great flavor at the same time.

 

 

 
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