Mango
Description
The mango is an oblong, orange-green, sweet, pulpy fruit of the tropical Mangifera indica tree, and also and a member of the cashew-nut family. The fruit is especially rich in fiber, vitamin C, provitamin A carotenoids, potassium and niacin.
Available April through August with peak supplies June and July.
Note: Mangoes are ripe when it yields slightly to gentle pressure. Mangoes also aquire an aroma as they mature.
Caloric Content
| 1 | |
| Calories: | 135 |
| Protein: | 1.06 gm |
| Carbohydrates: | 35 gm |
| Fiber: | 1.73 gm |
| Total fats: | .57 gm |
| Saturated fats: | .137 gm |
| Unsaturated fats: | .315 gm |
| Cholesterol: | 0 mg |
1. 300 grams
Vitamin Content
| 1 | USRDA | |
| Vitamin A: | 8,060 | 5000 IU |
| Thiamine: | .12 | 1.7 mg |
| Vitamin B-2: | .118 | 1.7 mg |
| Vitamin B-6: | .277 | 2.0 mg |
| Vitamin B-12: | 0 | 6 mcg |
| Biotin: | - | 300 mcg |
| Niacin: | 1.21 | 20 mg |
| Pantothenic Acid: | .331 | 10 mg |
| Folic acid: | - | 400 mcg |
| Vitamin C: | 57.3 | 60 mg |
| Vitamin E: | 3 | 30 IU |
1. 300 grams
Mineral Content
| 1 | USRDA | |
| Calcium: | 21 | 1000 mg |
| Copper: | .228 | 2 mg |
| Iron: | .26 | 18 mg |
| Magnesium: | 18 | 400 mg |
| Manganese: | .056 | n/a mg |
| Phosphorus: | 22 | 1000 mg |
| Potassium: | 322 | n/a mg |
| Selenium: | - | n/a mcg |
| Sodium: | 4 | n/a mg |
| Zinc: | .07 | 15 mg |
1. 300 grams
Amino Acid Content
| 1 | |
| Tryptophan: | .017 gm |
| Threonine: | .039 gm |
| Isoleucine: | .037 gm |
| Leucine: | .064 gm |
| Lysine: | .085 gm |
| Methionine: | .01 gm |
| Cysteine: | - gm |
| Phenylalanine: | .035 gm |
| Tyrosine: | .021 gm |
| Valine: | .054 gm |
| Arginine: | .039 gm |
| Histidine: | .025 gm |
| Alanine: | .106 gm |
| Aspartic acid: | .087 gm |
| Glutamic acid: | .124 gm |
| Glycine: | .043 gm |
| Proline: | .037 gm |
| Serine: | .046 gm |
1. 300 grams
References
Kirschmann, John D. Nutrition Almanac: Nutrition Search. McGraw-Hill: New York. 1984.
Produce Availability & Merchandising Guide. The Packer. 1989.
Rosenthal, S. Fresh Food. E. P. Dutton: New York. 1978.
United States Department of Agriculture. Composition of Foods: Nut and Seed Products-Raw-Processed-Prepared. Washington D.C. 1984.
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