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“The king of the fruits”, mango fruit is one of the most popular, nutritionally rich fruit with unique flavor, fragrance, taste, and heath promoting qualities making it a common ingredient in new functional foods often called “super fruits”.
The fruit is oval, with smooth skin, slightly waxy peel and weighing between 16 and 24 ounces (450-700 gr.).
The flesh is very fibrous, giving it a firm texture.
The flesh is dark yellow or lemon color and tastes sweet and soft.
Flavor: Intensely fruity, with orange blossom aromas and flavors of pineapple, peach and tangerine.
Raw Mango has an ORAC of 300 trolox equivalents (TE)/100g
Source: USDA Database for the Oxygen Radical Absorbency Capacity (ORAC) of Selected Foods, Release 2 - Prepared by Nutrient Data Laboratory, Beltsville Human Nutrition Research Center (BHNRC), Agricultural Research Service (ARS), U.S. Department of Agriculture (USDA) - May 2010
Brix: 11 minimum
Variety: Kent/Tommy Atkins
Dice Size: ¾”
Flavor & Odor: natural mango, free from off flavor & odor
|Total Plate Count||<5,000 CFU|
|Yeast & Mold||<1,000 CFU|
Shelf Life and Storage
Deep frozen at -10° Fahrenheit for up to 24 months.
|Nutritional value per 100 g (3.5 oz)|
|Energy||272 kJ (65 kcal)|
|- Sugars||14.8 g|
|- Dietary fiber||1.8 g|
|Vitamin A equiv.||38 μg (4%)|
|- beta-carotene||445 μg (4%)|
|Thiamine (Vit. B1)||0.058 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 μg (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%)|
|Percentages are relative to US recommendationsfor adults.
Source: USDA Nutrient database
Health benefits of Mangoes
Mango fruit is rich in pre-biotic dietary fiber, vitamins, minerals and poly-phenolic flavonoid antioxidant compounds.
According to new research study, mango fruit has been found to protect against colon, breast, leukemia and prostate cancers. Several trial studies suggest that polyphenolic anti-oxidant compounds in mango are known to offer protection against breast and colon cancers.
Mango fruit is an excellent source of vitamin-A and flavonoids like beta-carotene,alpha-carotene and beta-cryptoxanthin. 100 g of fresh fruit provides 765 mg or 25% of recommended daily levels of vitamin A. Together; these compounds are known to have antioxidant properties and are essential for vision. Vitamin A is also required for maintaining healthy mucus membranes and skin. Consumption of natural fruits rich in carotenes is known to protect body from lung and oral cavity cancers.
Fresh mango is a very rich source of potassium. Potassium in an important component of cell and body fluids that helps controlling heart rate and blood pressure.
It is also a very good source of vitamin-B6 (pyridoxine),vitamin-C and vitamin-E. Consumption of foods rich invitamin C helps body develop resistance against infectious agents and scavenge harmful oxygen free radicals. Vitamin B-6 or pyridoxine is required for GABA hormone production in the brain. It also controls homocystiene levels in the blood, which may otherwise be harmful to blood vessels resulting in CAD and stroke.
Copper is a co-factor for many vital enzymes, including cytochrome c-oxidase and superoxide dismutase (other minerals function as co-factors for this enzyme are manganese and zinc). Copper is also required for the production of red blood cells.
Mango peels are also rich in phytonutrients, such as the pigment antioxidants like carotenoids and polyphenols.