Mango Fruit Plant

Including a group of mango stone fruit (drupa) are fleshy, with the size and shape are very changeable depending on the kinds, ranging from round, oval to elongated. Fruit length approximately 2.5 to 30 cm. At the end of the fruit, there is a section called pointy beak. In the upper part there is a bent section called sinuses, which continued into the abdomen.

 Rather thick rind speckled glands; green, yellowish or reddish when ripe. Fruit flesh orange when ripe red, yellow or beige, stringy or not, sweet to sour with plenty of water and smelling strongly to weak. Seeds are white, flattened elongated closed endocarp thick, woody and fibrous. These seeds consist of two pieces: there are monoembrional and some are poliembrional.

Nutrient Content of Mango:

Content of Mango nutritional value per 100 g (3.5 oz)
Energy 272 kJ (65 kcal)
Carbohydrates 17.00 g
14.8 g sugar
Dietary fiber 1.8 g
Fat 0.27 g
Protein 0.51 g
Vitamin A equiv. 38 mg (4%)
- Beta-carotene 445 mg (4%)
Thiamine (Vit. B1) 0058 mg (4%)
Riboflavin (Vit. B2) 0.057 mg (4%)
Niacin (Vit. B3) 0.584 mg (4%)
Pantothenic acid (B5) 0.160 mg (3%)
Vitamin B6 0.134 mg (10%)
Folate (Vit. B9) 14 mg (4%)
Vitamin C 27.7 mg (46%)
Calcium 10 mg (1%)
Iron 0.13 mg (1%)
Magnesium 9 mg (2%)
Phosphorus 11 mg (2%)
Potassium 156 mg (3%)
Zinc 0.04 mg (0%)
Percentage relative to U.S. recommendations for adults.

Sources: USDA Nutrient database