Agriculture Reference
In-Depth Information
Table 10.7.
Nutritive values of mango in a 100g edible portion (Wenkam, 1990).
Nutrient
Units
Haden
Pirie
Proximate
Water
g
84.12
79.97
Energy
kcal
kJ
56
234
72
301
Protein
g
0.39
0.55
Lipids (fat)
g
0.02
0.20
Carbohydrate
g
15.05
18.91
Fibre
g
0.54
0.70
Ash
g
0.42
0.37
Minerals
Calcium
mg
8
6
Iron
mg
0.16
0.16
Magnesium
mg
12
12
Phosphorus
mg
10
15
Potassium
mg
159
126
Sodium
mg
0
3
Zinc
mg
-
-
Copper
mg
-
-
Manganese
mg
-
-
Vitamins
Ascorbic acid
mg
15.10
15.00
Thiamin
mg
0.041
0.081
Ribo
fl
avin
mg
0.057
0.061
Niacin
mg
0.300
0.460
Pantothenic acid
mg
-
-
Vitamin A
RE
IU
381
3813
474
4735
Vitamin B6
mg
-
-
Vitamin B12
mcg
-
-
A considerable amount of fruit is processed into various products, such
as jellies, jams, marmalades, pulp, juice and canned slices, throughout the
world. Green mangoes make excellent chutney and are being exported for
raw consumption by Latin American and other ethnic groups in the USA and
Canada. Canned mango slices have been processed in India since before 1925
(Hayes, 1966). Canned mango and dehydrated slices are important export
products in the Philippines and some other countries.
