Nutritive value of Mango (Mangifera indica)

Nutrient composition of mango (USDA, 2015)
Nutrient* Mango
Water (g) 83.46
Energy (kcal) 60
Protein (g) 0.82
Carbohydrate (g) 14.98
Fiber (g) 1.6
Vitamins
Thiamin (mg) 0.028
Riboflavin (mg) 0.038
Vitamin A (IU) 1082
Vitamin C (mg) 36.4
Vitamin E (mg) 0.9
Minerals
Calcium (mg) 11
Iron (mg) 0.16
Magnesium (mg) 10
Phosphorus (mg) 14
Potassium (mg) 168
Sodium (mg) 1
*Value Per 100 g
Source
USDA 2015
Nutrients in mango (100 g edible portion)
Component Content
Moisture (g) 81.7
Protein (g) 0.51
Fat (g) 0.27
Carbohydrates (g) 17
Fiber (g) 1.8
Ash (g) 0.5
Calcium (mg) 10
Phosphorus (mg) 11
Iron (mg) 0.13
Sodium (mg) 2
Potassium (mg) 156
Vitamin C (total ascorbic acid) (mg) 27.7
Thiamine (mg) 0.058
Riboflavin (mg) 0.057
Niacin (mg) 0.584
Pantothenic acid (mg) 0.16
Vitamin B6 (mg) 0.134
Folate, total (μg) 14
Vitamin A (IU) 765
Retinol (μg) 0
Vitamin E (α-tocopherol) (mg) 1.12
Vitamin K (phylloquinone) (μg) 4.2
Source: USDA/ARS, 2007).  
Source
Nutritive value of mango per 100g
Nutrients Ripe Mango Unripe Mango
Protein (g) 0.6 0.7
Fat (g) 0.4 0.1
Mineral (g) 0.4 0.4
Fiber (g) 0.7 1.2
Carbohydrates (g) 16.9 10.1
Energy (kcal) 74 44
Vitamin C (mg) 16 3
Total carotene (mcg) 2,210 90
Beta carotene (mcg) 1,990 -
Potassium (mg) 205 83
Sodium (mg) 26 43
Calcium (mg) 14 10
Iron (mg) 1.3 0.33
Phosphorous (mg) 16 19
(Source: Nigam et al., 2007)
Source
Constituents Average content
Fresh mango Juice Nectar
Energy (kJ/100 g) 269 172 262
Energy (kcal/100 g) 63.5 41 61.7
Water (g/100 g) 83.1 86 84.3
Proteins (g/100 g) 0.7 0.2 0.2
Carbohydrates (g/100 g) 13.6 9.5 14.4
Fats (g/100 g) 0.2 0.2 0.2
Sugars (g/100 g) 13.1 9.3 -
Amidon (g/100 g) 0.3 0.2 -
Fibres (g/100 g) 1.76 Traces 0.6
 
Mineral elements
Sodium (mg/100 g) 2 11 2.7
Magnesium (mg/100 g) 13 14.3 4.97
Phosphorus (mg/100 g) 16 25 -
Potassium (mg/100 g) 180 21 -
Calcium (mg/100 g) 12 2 5.22
Manganese (mg/100 g) 0.3 0.02 0.0474
Iron (mg/100 g) 0.7 2.6 -
Copper (mg/100 g) 0.12 0.02 0.0256
Zinc (mg/100 g) 0.1 0.02 0.0686
Selenium (μg/100 g) 0.6 0.1 < 2.2
Iodine (μg/100 g) 1.14 3 1.1
Beta-carotene (μg/100 g) 1220 375 131
 
Vitamins
E (mg/100 g) 1.05 1.05 -
C (mg/100 g) 37 30 -
B1 (mg/100 g) 0.04 0.005 -
B2 (mg/100 g) 0.05 0.01 -
B3 (mg/100 g) 0.5 0.6 -
B5 (mg/100 g) 0.16 0.14 0.05
B6 (mg/100 g) 0.13 0.12 0.04
B9 (μg/100 g) 31 2701 905
Source: Anses, 2013
Source
ANSES, 2013. Ciqual table, nutritional composition of foods: Reference
Composition of edible portion of mango fruit
Water (g) 81.71
Energy (k cal) 65
Energy (kJ) 272
Protein (g) 0.51
Total lipid (fat) (g) 0.27
Ash (g) 0.5
Carbohydrate, by difference (g) 17
Fibre, total dietary (g) 1.8
Sugars, total (g) 14.8
Minerals
Calcium (mg) 10
Iron (mg) 0.13
Magnesium (mg) 9
Phosphorus (mg) 11
Potassium (mg) 156
Sodium (mg) 2
Zinc (mg) 0.04
Copper (mg) 0.11
Manganese (mg) 0.027
Selenium (μg) 0.6
Vitamins
Vitamin C (total ascorbic acid) (mg) 27.7
Thiamin (mg) 0.058
Riboflavin (mg) 0.057
Niacin (mg) 0.584
Pantothenic acid (mg) 0.16
Vitamin B-6 (mg) 0.134
Folate, total (μg) 14
Folic acid (μg) 0
Folate, food (μg) 14
Vitamin B-12 (μg) 0
Vitamin A (IU) 765
Retinol (μg) 0
Vitamin E (α-tocopherol) (mg) 1.12
Vitamin K (phylloquinone) (μg) 4.2
Lipids
Fatty acids, total saturated (g) 0.066
4:0 (g) 0
6:0 (g) 0
8:0 (g) 0
10:0 (g) 0
12:0 (g) 0.001
14:0 (g) 0.009
16:0 (g) 0.052
18:0 (g) 0.003
Fatty acids, total monounsaturated (g) 0.101
16:1 undifferentiated (g) 0.048
18:1 undifferentiated (g) 0.054
20:1 (g) 0
22:1 undifferentiated (g) 0
Fatty acids, total polyunsaturated (g) 0.051
18:2 undifferentiated (g) 0.014
18:3 undifferentiated (g) 0.037
18:4 (g) 0
20:4 undifferentiated (g) 0
20:5 n-3 (g) 0
22:5 n-3 (g) 0
22:6 n-3 (g) 0
Cholesterol (g) 0
Amino acids
Tryptophan (g) 0.008
Threonine (g) 0.019
Isoleucine (g) 0.018
Leucine (g) 0.031
Lysine (g) 0.041
Methionine (g) 0.005
Phenylalanine (g) 0.017
Tyrosine (g) 0.01
Valine (g) 0.026
Arginine (g) 0.019
Histidine (g) 0.012
Alanine (g) 0.051
Aspartic acid (g) 0.042
Glutamic acid (g) 0.06
Glycine (g) 0.021
Proline (g) 0.018
Serine (g) 0.022
Other
Ethanol (g) 0
Caffeine (mg) 0
Theobromine (mg) 0
β-Carotene (μg) 445
α-Carotene (μg) 17
β-Cryptoxanthin (μg) 11
Lycopene (μg) 0
Lutein + zeaxanthin (μg) 0
Source: USDA National Nutrient Database for Standard Reference,
Release 20 (2007)
Source
Proximate composition and antioxidant compounds of mango peel
Moisture (%)* 10.5
Fat (%)* 2.2
Ash (%)* 3
Protein (%)* 3.6
Crude fibre(%)** 8.4
Carbohydrate (%)* 80.7
Total polyphenols (mg GAE/g MPP)* 96.2
Tannin** 2.3
Pectin** 12.9
Carotenoids (μg/g MPP)*  3092
Source: *Ajila et al., (2007a); **Beerh et al, 1976); GAE- gallic acid equivalents; MPP- mango peel powder.
https://www.researchgate.net/publication/303817478  
Proximate analysis of mango seed kernel
Chharacteristic Reported value
Nzikou et al. Dhingra and Kapoor Dhingra and Kapoor Changso
Moisture content (%) 45.2 38.55 50.98 40.5
Crude protein (%) 6.36 5.34 5.25 1.43
Fats/oil (%) 13 7.82 6.98 4.92
Crude fiber (%) 2.02 1.75 1.65 3.96
Ash content (%) 3.2 2.75 2.47 0.83
Total carbohydrate (%) 32.24 nr nr 48.19
Note: nr, not reported
Mineral elemental composition of mango seed kernel (mg/100g)
  Nzikou et al. Fowomola
Calcium 10.21 111.3
Magnesium 22.34 94.8
Potassium 158 22.3
Sodium 2.7 21
Phosphorus 20 nr
Iron nr 11.9
Zink, nr 1.1
Maganese nr 0.04
Note: nr, not reported
Vitamins contents of mango seed kernel (Fowomola, 2010)
Vitamins  Amount (mg/100 g)
A 15.27
E 1.3
K 0.59
B1 0.08
B2 0.03
B6 0.19
B12 0.12
C 0.56
Reference:
Changso, C. 2008. Study of extraction process, chemical and physic properties of mango seed almond fat CV. Kaew. Bangkok, Thailand: Silpakorn university, MSc thesis (In Thai).
Dhingra, S. and Kapoor, A. C. 1985. Nutritive value of mango seed kernel. Journal of the Science of Food and Agriculture 6: 752-756.
Fowomola, M. A. 2010. Some nutrients and antinutrients contents of mango (Magnifera indica) seed. African Journal of Food Science 4(8): 472 – 476.
Nzikou, J. M., Kimbonguila, A., Matos, L., Loumouamou, B., Pambou-Tobi, N. P. G., Ndangui, C. B., Abena, A. A., Silou, Th., Scher, J. and Desobry, S. 2010. Extraction and characteristics of seed kernel oil from mango(Mangifera indica). Research Journal of Environmental and Earth Sciences 2(1): 31-35. Source PDF
Specification of Alphonso Mango Pulp
Physical, Chemical and Organoleptic Characteristics.
T.S.S. (° Brix)
Acidity (% as citric acid)		 Min 16
Min 0.5
pH < 4.00
° Brix /Acid Ratio 32
Ascorbic Acid (ppm) Min 200
Additives Nil
Pesticide residue Absent
Colour Golden yellow
Flavour Characteristic
Taste Characteristic
Microbial Characteristics  
T.P.C. (CFU/g) < 50
Yeast (CFU/g) < 50
Mould (CFU/g) < 10
Source: Agafruits (2000)  
Average composition of pulp (100/g)  
Edible Portion (%) 74
Moisture (g) 81 .00
Protein (g) 0.6
Fat (g) 0.6
Minerals (g) 0.4
Fibre (g) 0.3
Carbohydrates (g) 16.9
Energy (Kcal) 74
Calcium (mg) 16
Phosphorus (mg) 18
Iron (mg) 1 .60
Vitamin C (mg) 20
Vitamin B complex (mg) 1.07
Vitamin A (mg) 2 743
Source: MANGO: Post Harvest Operations
Source
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