Food Value Per 100 g of Ripe Mango Flesh

Fruit
Calories 62.1-63.7
Moisture 78.9-82.8 g
Protein 0.36-0.40 g
Fat 0.30-0.53 g
Carbohydrates 16.20-17.18 g
Fiber 0.85-1.06 g
Ash 0.34-0.52 g
Calcium 6.1-12.8 mg
Phosphorus 5.5-17.9 mg
Iron 0.20-0.63 mg
Vitamin A (carotene) 0.135-1.872 mg
Thiamine 0.020-0.073 mg
Riboflavin 0.025-0.068 mg
Niacin 0.025-0.707 mg
Ascorbic Acid 7.8-172.0 mg
Tryptophan 3-6 mg
Methionine 4 mg
Lysine 32-37 mg

*Minimum and maximum levels of food constituents derived from various analyses made in Cuba, Central America, Africa and India.

Puerto Rican analyses of 30 cultivars showed b-carotene as ranging from a low of 4,171 I.U./100 g in ‘Stringless Peach’ to a high of 7,900 I.U. in ‘Carrie’. Ascorbic acid ranged from 3.43 mg/100 g in ‘Keitt’ to 62.96 in ‘Julie’.

Seed Kernel**
Moisture 10.55-11.35%
Protein 4.76-8.5%
Fat 6-15%
Starch 40-72%
Sugar 1.07%
Fiber 1.17-2.6%
Ash 1.72-3.66%
Silica 0.41%
Iron 0.03%
Calcium 0.11-0.23%
Magnesium 0.34%
Phosphorus 0.21-0.66%
Sodium 0.28%
Potassium 1.31%
Sulfur 0.23%
Carbonate 0.09%

**According to analyses made in India and Cuba.

Indian analyses of the mango kernel reveal the amino acids–alanine, arginine, aspartic acid, cystine, glutamic acid, glycine, histidine, isoleucine, leucine, lysine, methionine, phenylalanine, proline, serine, threonine, tyrosine, valine, at levels lower than in wheat and gluten. Tannin content may be 0.12-0.18% or much higher in certain cultivars.

Kernel Flour*
Protein 5.56%
Fat 16.17%
Carbohydrates 69.2%
Ash (minerals) 0.35%

*It is said to be equal to rice in food value, if tannin-free.

Kernel Fat
Fully saturated glycerides 14.2%
Mono-oleoglycerides 24.2%
Di-oleoglycerides 60.8%
Tri-unsaturated glycerides 0.8%
Fatty Acids:
Mysristic 0.69%
Palmitic 4.4-8.83%
Stearic 33.96-47.8%
Arachidic 2.7-6.74%
Oleic 38.2-49.78%
Linoleic 4.4-5.4%
Linolenic 0.5%

Leaves (immature)
Moisture 78.2%
Protein 3.0%
Fat 0.4%
Carbohydrates 16.5%
Fiber 1.6%
Ash 1.9%
Calcium 29 mg/100 g
Phosphorus 72 mg
Iron 6.2 mg
Vitamin A (carotene) ß 1,490 I.U.
Thiamine 0.04 mg
Riboflavin 0.06 mg
Niacin 2.2 mg
Ascorbic Acid** 53 mg/100g

**According to various analyses made in India.

One Response to Food Value Per 100 g of Ripe Mango Flesh

  1. Judith August 30, 2009 at 2:49 pm #

    Can the flesh of the mango be ground and put into a smoothie or use in cooking
    as a marinade for meats or fish? Yes they can (but not the skin). I start my day with a vegetable green drink with a mango to liven the taste. Also on my website I have over 1000 recipes and drinks…Doug

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