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[[File:Keri Ka Sharbat.JPG|thumb|Aam Panna]] |
[[File:Keri Ka Sharbat.JPG|thumb|Aam Panna]] |
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[[File:Aam Panna - Summer Cooler.JPG|thumb|Aam Panna with mint leaves]] |
[[File:Aam Panna - Summer Cooler.JPG|thumb|Aam Panna with mint leaves]] |
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'''Aam |
'''Aam pana''' is an [[India]]n drink renowned for its heat-resistant properties. It is made from green [[mangoes]] and is yellow to very light green in color, and is consumed as a tasty and healthy beverage to fight against the intense Indian summer heat. In most instances, mint leaves are added which enhances the green colour. |
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Green mango is a rich source of [[pectin]], which gradually diminishes after the formation of the stone. Unripe [[mango]] is sour in taste because of the presence of [[oxalic acid|oxalic]], [[citric acid|citric]] and [[malic acid|malic]] acids. |
Green mango is a rich source of [[pectin]], which gradually diminishes after the formation of the stone. Unripe [[mango]] is sour in taste because of the presence of [[oxalic acid|oxalic]], [[citric acid|citric]] and [[malic acid|malic]] acids. |
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Aam pana is an Indian drink renowned for its heat-resistant properties. It is made from green mangoes and is yellow to very light green in color, and is consumed as a tasty and healthy beverage to fight against the intense Indian summer heat. In most instances, mint leaves are added which enhances the green colour.
Green mango is a rich source of pectin, which gradually diminishes after the formation of the stone. Unripe mango is sour in taste because of the presence of oxalic, citric and malic acids.
Aam panna, which is prepared using raw mangoes, sugar and an assortment of spices,[1] quenches thirst and prevents the excessive loss of sodium chloride and iron during summer due to excessive sweating.[2] The drink is mainly consumed in north India and is considered beneficial in the treatment of gastrointestinal disorders. It is also a good source of vitamin B1 and B2, niacin, and vitamin C. In Indian culture, it is regarded as a tonic believed to increase resistance against tuberculosis, anemia, cholera and dysentery.
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