| 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.
{ 1 comment… read it below or add one }
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