Mango Nutrition value

Fruits are very important part of healthy and nutritious food in our lives.

mango nutritious value

And among the fruits Mangoes are always preferred due to its

  • nutritive value,
  • great taste
  • Various ways by which it can be consumed. Here is the general nutrition content of mango fruit.

 

Nutrient proximate Unit Value per 100 gm of edible portion Sample count
Water gm 81.71 108
Energy Kj 272 0
Protein gm .51 79
Total lipid (fat) gm .27 47
Carbohydrate Gm 17.00 0
Fiber Gm 1..8 0
Calcium Mg 10 27
Iron Mg .13 21
Magnesium Mg 9 20
Phosphorous Mg 11 41
Potassium Mg 156 24
Sodium Mg 2 24
Zinc Mg .04 1
Copper Mg .110 17
Vitamin C Mg 27.7 162
Vitamin A Mg 389 91

 

As seen above mango is high on its nutrition value but we must know that irrespective of similar genetic characteristic, cultivation practices, and harvesting process, this highly favoured fruit shows variation in fruit quality, flavour and texture with respect to locality.

This variation in composition of fruit can be because of environmental factors such as units of heat received, humidity, soil quality etc. That is why people prefer geo tagged mangoes nowadays.

Apart of harvesting, ripening is also an essential part in mango’s journey in being “the mango”.

Mango ripening is a complex process which involves

Mangoes & some facts

Identify the best Mangoes from the tree

Mangoes

Mangoes ! Call it the King of fruit or national fruit of India, the fruit of mango people, the mango is back. People wait for the mango season like they wait for Diwali. India is the biggest producer of mango but it is only 1% involved in international mango trade and the production is mostly consumed by the country itself, this shows how much we love our mango.

Mango is a tropical food. Frost-free climate is best for the growth of Mangoes. If temperatures drop below 40° F, even for a short period, the flowers and small fruits already grown on the tree can get killed. In other words, warm and dry weather is required for the cultivation of the fruit. It is national fruit not just in India but also in Pakistan and Philippines

India hosts almost 100 varieties of mangoes differing colour, size and shapes. The most popular ones include Alphonso (also called ‘Hapoos’), ‘Amrapali’, ‘Bangalora’, ‘Banganapalli’ (also known as ‘Benishaan’), ‘Bombay’, ‘Bombay Green’, ‘Chausa’, ‘Chinna Rasalu’, ‘Dashaheri’ (‘Daseri’), ‘Fazli’, ‘Fernandian’, ‘Gulabkhas’, ‘Himayath’ (a.k.a. ‘Imam Pasand’), ‘Himsagar’, ‘Jehangir’, ‘Kesar, ‘Kishen Bhog’, ‘Lalbaug’, ‘Langda’ (‘Langra’), ‘Mallika’, ‘Mankurad’, ‘Mulgoa’, ‘Neelam’, ‘Pairi’, ‘Pedda Rasalu’, ‘Rajapuri’, ‘Safeda’, ‘Suvarnarekha’, ‘Totapuri’, ‘Vanraj’ and ‘Zardalu’. Alphanso mango is considered as the most superior one in terms of sweetness, richness, texture. It is mainly grown in western part of India as Maharashtra, Gujarat, Konkan (Goa) because of their perfect combination of geographical condition.

Mangoes contain many nutrients. The vitamin content depends on the variety and maturity of the fruit. A fruit can take 3 to 6 months to get ripen. When a mango is green and still growing there is a high vitamin C content, as the fruit ripens and matures the amount of beta carotene (vitamin A) increases.

The best part of mango is that it can be used in all types of meals and courses such as breakfast, lunch, dinner, dessert and used in refreshing juices and pickles too.

Mango is intertwined with Indian culture at such a level that giving someone a basket of mango is considered as a gesture of friendship.