Mango
Mangifera indica
Fruit · Anacardiaceae family
- 68kcal
- 0.56 gprotein
- 1.8 gfibre
Per 100 g, raw.
What 100 g is made of
- Protein 0.56 g
- Fat 0.57 g
- Carbohydrate 15.3 g
- Water and other 83.6 g
“Water and other” is what is left of 100 g after protein, fat and carbohydrate (mostly water, plus ash).
Vitamins and minerals in 100 g
Bars show the share of the US adult daily value. The rank compares 260 ingredients.
- Sodium0 mg · 0% · #225 of 258
- Potassium165 mg · 4% · #185 of 256
- Calcium12.4 mg · <1% · #191 of 258
- Iron0 mg · 0% · #239 of 259
- Magnesium10.3 mg · 2% · #208 of 256
- Zinc0.07 mg · <1% · #230 of 256
- Vitamin C25.5 mg · 28% · #39 of 239
- Folate43 µg · 11% · #73 of 237
- Vitamin A54 µg · 6% · #57 of 237
- Vitamin B120 µg · 0% · #66 of 236
Where it comes from
Native to: Bangladesh, India, Myanmar
- 800s–900sArab and Persian traders brought mangoes from tropical Asia to East Africa.Eastern Africa
- 1700sMangoes spread from Brazil to the Caribbean and eastern Mexico.Brazil, Caribbean, Mexico
- 1833Mangoes had been introduced to Florida by 1833.United States of America
Used in GlobeCooks dishes from: Asia (5)
Native range and history are drawn from Wikipedia and Wikidata by GlobeCooks.
More fruit
Nutrients: USDA FoodData Central (food 169910, 2710833), public domain. Identity: Wikidata Q169. Compiled by GlobeCooks.