This Healthylicious Delights Mango Bar is unlike any other energy bars. It is because this energy bar is enriched with flour made from the seed kernel of mango of the Philippine variety.
The mango flour is processed mildly from fresh mango kernels to preserve its beneficial and nutritious contents. It is rich in vitamins and minerals. It is also unbleached to retain its natural food color. It is gluten-free and non-GMO.
The mango seed kernel is rich in fibers, digestive enzymes and polyphenols. Polyphenols, especially the fruit- and vegetable-based are known as powerful anti-oxidants that protect the body from premature aging, disease and decay. They contribute to the prevention of cardiovascular diseases, hypertension, cancers, osteoporosis and infections. They also have potential in the prevention of neurodegenerative diseases and diabetes milletus. This is because polyphenol compounds have the capacities to quench lipid peroxidation, prevent DNA oxidative damage, scavenge free radicals and prevent inhibition of cell communication (Masebo and He, 2008).
Aside from its added nutritious content, the mango flour provides more body and bite to the brownie. This makes the Healthylicious Delights Mango Bar more filling without the added calories. This is attributed to the large content of fibers of the said flour.
Mango Seed Kernel Flour, Dried Mango Fruit Chips, Enriched Wheat Flour, Brown Sugar, Glucose, Eggs, Baking Powder and Salt.
This Healthylicious Delights Mango Bar contains wheat and egg and is manufactured in a facility that produces other products that contain peanut, dairy, egg and wheat.
DIRECTIONS FOR USE
This Healthylicious Delights Mango Bar is ready to eat.
Store This Healthylicious Delights Mango Bar in a cool dry place.
PACKAGING AND NET WEIGHT
This Healthylicious Delights Mango BarNet is packed in tin foil where weight per bar is 34 grams.
Reference including literature cited herein:
Masebo and He 2008. Major Mango Polyphenols and Their Potential Significance to Human Health. Comprehensive Reviews in Food Science and Food Safey 2008, 7(4), 309-319.