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.