Mangos, raw - Nutrition data & facts, nutritional informationHome » Fruit and fruit products » Tropical or subtropical fruit

Mangos, raw

Mangifera indica L.

	Energy Distribution % of total food energy
	Protein, total	2.8 %
	Fat, total	6.3 %
	Carbohydrate, total	90.8 %
	Alcohol	0 %

Refuse: 31%


Content per 100 grams
Energy	282	kJ
Protein, total	0.5	g
total-N	0.1	g
Fat, total	0.5	g
saturated fatty acids	0.1	g
monounsaturated fatty acids	0.2	g
polyunsaturated fatty acids	0.1	g
Carbohydrate, total	16	g
carbohydrate, available	14.1	g
added sugar	0	g
dietary fibre	1.9	g
Alcohol	0	g
Ash	0.3	g
Moisture	81.7	g

Vitamins
Vitamin A	46.1	RE
retinol	0	μg
ß-carotene	553	μg
Vitamin D	0	μg
Vitamin E	1.12	aTE
alpha-tocopherol	1.12	mg
Vitamin B1, thiamin	0.058	mg
Vitamin B2, riboflavin	0.057	mg
Niacin equivalents	0.717	NE
niacin	0.584	mg
tryptophan	0.133	mg
Vitamin B6	0.134	mg
Pantothenic Acid	0.16	mg
Folates	71	μg
Vitamin B12	0	μg
Vitamin C	27.7	mg
L-Ascorbic Acid	27.7	mg

Minerals
Sodium, Na	2	mg
Potassium, K	105	mg
Calcium, Ca	14	mg
Magnesium, Mg	9	mg
Phosphorus, P	15.5	mg
Iron, Fe	0.24	mg
Copper, Cu	0.11	mg
Zinc, Zn	0.079	mg
Iodine, I	0.32	μg
Manganese, Mn	0.027	mg
Selenium, Se	0.6	μg

Carbohydrates
Fructose	2	g
Glucose	0.6	g
Saccharose	5.28	g
All sugars, total	7.9	g

Lipids
C 4:0	0	g
C 6:0	0	g
C 8:0	0	g
C 10:0	0	g
C 12:0	0.002	g
C 14:0	0.017	g
C 16:0	0.095	g
C 18:0	0.006	g
C 16:1	0.088	g
C 18:1, n-9	0.099	g
C 20:1, n-11	0	g
C 22:1, n-9	0	g
C 18:2, n-6	0.026	g
C 18:3, n-3	0.068	g
C 18:4, n-3	0	g
C 20:4, n-6	0	g
C 20:5, n-3	0	g
C 22:5, n-3	0	g
C 22:6, n-3	0	g

Sums lipids
Sum saturated	0.12	g
Sum monounsaturated	0.187	g
Sum polyunsaturated	0.094	g
Sum n-3 fatty acids	0.068	g
Sum n-6 fatty acids	0.026	g
Trans fatty acids	0	g

Cholesterol
Cholesterol	0	mg

Amino acids
Isoleucin	18	mg
Leucine	30	mg
Lysine	40	mg
Methionine	5	mg
Phenylalanine	17	mg
Tyrosine	10	mg
Threonine	18	mg
Tryptophan	8	mg
Valine	26	mg
Arginine	18	mg
Histidine	12	mg
Alanine	50	mg
Aspartic acid	41	mg
Glutamic acid	58	mg
Glycine	21	mg
Proline	18	mg
Serine	22	mg

© The Food Composition Databank v7.01. Department of Nutrition, The National Food Institute, Technical University of Denmark,
ID: 0523