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Mango nutrition: One cup of mango cut into pieces contains the following, according to the U.S. Department of Agriculture: 99 calories. 1.3 grams of protein. 25 grams of carbohydrates.
A mango is an edible stone fruit produced by the tropical tree Mangifera indica. ... Mango; Nutritional value per 100 g (3.5 oz) Energy: 250 kJ (60 kcal) Carbohydrates.
The tables below include tabular lists for selected basic foods, compiled from United States Dept. of Agriculture sources.Included for each food is its weight in grams, its calories, and (also in grams,) the amount of protein, carbohydrates, dietary fiber, fat, and saturated fat. [1]
Dried mango has 20% of the daily value for Vitamin A and notable content of Vitamin B, D, and E. However, most of the Vitamin C in the mango is lost during the process of dehydration; it carries only 2% of the daily value. Minerals such as calcium, iron, and phosphorus can be found in dried mangoes.
Commonly available varieties in Pakistan are greenish-yellow. The unique taste and richness in its flavor makes it a worldwide favorite. Some consider it the best mango in terms of its rich aroma, sweet taste, juicy pulp and high nutritional value. [6] Chaunsas have higher vitamin C content than other mango cultivars. [7]
Nutritional boosts: Many canned options, like fish, beans and certain vegetables, provide essential nutrients, protein and healthy fats. Plus, they’re consistent; you don’t have to guess if ...
Mango wastes, such as the seed kernel and peel, have high functional and nutritional potential. Mango seed contains important bioactive compounds that have high antioxidant activity, lipids that have acceptable physical and chemical characteristics (free of trans fatty acids), and a somewhat high (about 6%) protein content. [6]
The endocarp – the white part of the fruit having a mild flavor – is edible, [6] [10] but its nutrition content is modest, as all nutrients analyzed are at a low percentage of the Daily Value (see table for canned fruit in syrup, USDA FoodData Central; note that nutrient values for fresh fruit are likely different, but have not been ...