Mango Nutrition

Mango nutrition

4 oz worth of mango nutrition (about 1/2 small, fresh):

50 cal;
.5 gm protein (incomplete);
.3 gm fat;
12.8 gm carbohydrate;
7.5 mg calcium;
10 mg phosphorus;
.3 mg iron;
5 mg sodium;
143 mg potassium;
3,647 units A;
.04 mg B-1;
.04 mg B-2;
.8 mg niacin;
26 mg C;
14 mg magnesium.

A tropical fruit that was originally a native of Asia, the mango is now grown in Florida, Mexico, and the Caribbean. Fresh mangoes are available from April through August, and the rest of the year they can be found as a component of that hot condiment, chutney. Mangoes are not ready for eating until quite soft they should be kept in a cool, dark place until ripe (thus bringing them to their fullest potential of vitamins), then refrigerated to preserve the nutrients, and the flavor, which is somewhere between that of pineapples and apricots. Mangoes are relatively high in carbohydrates, much of which is in the form of fructose (fruit sugar) which is readily available to the body for the production of energy. They are a good source of vitamin A, needed for growth, especially during pregnancy and while breast feeding, and for maintaining the health of the skin and of the mucus membrane linings of the nose, throat, and digestive tract; of vitamin C, for general health and vitality, resistance to infections and faster healing, and strong connective tissues and blood vessel walls; and B vitamins, necessary for growth and vitality. Especially in the Midwest, the word mango is sometimes used to refer to sweet garden peppers, but the two are in no way related.