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.

Wednesday, June 23, 2021

Protein in mango

Mango is rich in a variety of phytochemicals and nutrients that qualify it as a model "superfruit", a term used to highlight potential health value of certain edible fruits. Mango contains a variety of macro- and micronutrients. In terms of macronutrients, the mango pulp contains carbohydrates (16–18%), proteins, amino acids, lipids, organic acids, as well as dietary fiber.

Compared to carbohydrates, the protein content in mango fruit is low (0.5–5.5%).
Protein in pulp: 0.82 g/100g.
Protein in peel: 3.6 g/100g

The seed kernels constituted about 18% of the total fruit and had 5 to 6% protein. Depending on the region of cultivation, mangoes have different protein contents.

The content of constituent amino acids varies with the maturity level, region, and species of the fruit. The usually occurring amino acids in the pulp are leucine (6.9 g), lysine (4.3 g), methionine (1.2 g), threonine (3.4 g), valine (5.8 g), arginine (7.3 g), glutamic acid (18.2 g), glycine (4.0 g) and proline (3.5 g) per 100 g protein. (Int. J. Environ. Res. Public Health 2021, 18, 741).

Arginine and glutamic acids revealed the highest values of all non-essential amino acids in mango seed kernel content.
Protein in mango

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