Mango is one of the popular fruits in the world due to its attractive color, delicious taste and excellent nutritional properties. Known for its sweet fragrance and flavor, the mango has delighted the senses for more than 4000 years. A celebrated fruit, mango, now produced in most of the tropical parts of the globe.

Tuesday, August 4, 2015

Nutrition of mango fruit

Mango is touted as the king of fruits in South Asian countries.  Mango trees are evergreens growing up to 60 feet tall and fruiting 4 to 6 years after planting.

Mango fruit contain amino acids, carbohydrate, fatty acids, minerals, organic acids, proteins, and vitamins.

Raw mangoes are about 82% water and contain 66 calories of energy per 100 g.

Unripe fruits contain starch which changes to sugars during ripening. During ripening process, the fruit are initially acidic, astringent and rich in ascorbic acid (vitamin C).

Ripe mangoes contain moderate levels of vitamin C, but are fairly rich in provitamin A and vitamins B1 and B2.

The pulp of mango fruit contains as much as vitamin A as butter, although vitamin D is not present in a significant quantity. A 100 g edible potion of raw mango provides 765 mg or 25% of recommended daily levels of vitamin A, which is important for vision and bone growth.

Mangoes are good sources of dietary fiber too. Diets low in fat and high in fiber have been associated with a reduced risk of some types of cancer. Mango is an excellent source of flavonoids, beta-carotene and beta-cryptoxanthin.
Nutrition of mango fruit

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