Mango Nutrition Facts

Description: Mango,pulp,ripe,fresh

Local Names: Mangoro (Yoruba), Mankoro (Ibibio)

Scientific Name: Magnifera indica

Category: Fruits

Calories in Mango

The calories in 100 grams of Mango is 76.823 calories (kcal).

Quick Mango  Nutritional Value

Here is a quick overview of Mango nutrition information:

Quantity

100g

Calories

76.823 kcl

Fat

1.295g

Protein

1.472g

Carb

13.92g

Detailed Mango  Nutrition Data

Here is the detailed data on Mango  nutrition info:

Mango Macronutrients data

Weight 

100g

Energy

323.979 Kj

Calories

76.823 kcl

Fat

1.295g

Protein

1.472g

Carb

13.92g

Fiber

1.8g

Water

79.448g

Mango Minerals Data

Weight 

100g

Calcium

10mg

Iron (Fe)

0.5mg

Magnesium

9mg

Phosphorus (P)

13mg

Potassium (k)

190mg

Sodium (Na)

7mg

Zinc (Zn)

0.11mg

Copper (Cu)

0.06mg

Manganese

mg

Mango Vitamins Data

Weight 

100g

Vitamin A, RAE

168μg

Retinol

mg

Carotene, beta

1200μg

Vitamin D

μg

Thiamin, B1

0.03mg

Riboflavin, B2

0.04mg

Niacin, B3 

mg

0.11mg

Folate, B9 (μg)

7μg

Vitamin B12 (μg)

μg

Vitamin C (mg)

34.144mg

other Mango Micronutrients

Weight 

100g

Ash

0.4g

Alcohol

-

Caffeine

-

Theobromine

-

Summary of Mango Mangoro (Yoruba), Mankoro (Ibibio) Nutrition Info

Serving size of 100 grams of Mango , Mangoro (Yoruba), Mankoro (Ibibio) contains 76.823 calories, 1.472g of Protein, 1.295g of Fat, and 13.92g of Carbs.

Mango Nutrition facts Summary 

Description: 

Mango,pulp,ripe,fresh

Local Names:

Mangoro (Yoruba), Mankoro (Ibibio)

Scientific Name: 

Magnifera indica

Category: 

Fruits

Serving Size:

100 grams

Calories: 

76.823 Kcal/100g

Nutrients

- Energy: 323.979Kj
- Calories: 76.823Kcal
- Fat: 1.295g
- Protein:
1.472g
- Carb:
13.92g
- Fiber:
1.8g
- Water:
79.448g
- Calcium:
10mg
- Iron:
0.5mg
- Magnesium:
9mg
- Phosphorus:
13mg
- Potassium:
190mg
- Sodium:
7mg
- Zinc: 
0.11mg
- Copper:
0.06mg
- Manganese: 
mg
- Vitamin A, RAE:
168μg
- Retinol:
μg
- Carotene, beta:
1200μg
- Vitamin D:
μg
- Thiamin, B1: 
0.03mg
- Riboflavin, B2:
0.04mg
- Niacin, B3:
mg
- Vitamin B6:
0.11mg
- Folate, B9:
7μg
- Vitamin B12:
μg
- Vitamin C:
34.144mg
- Ash: 
0.4g

Data sources include: Sarkiyayi, S., Mohammed, M., Yakubu, A. (Onyenweaku, E. O., Ene-Obong, H. N., Williams, I. O. (2016).Nutrient quality of Nigerian egg species, raw and boiled. Unpublished data, Human Nutrition Unit, Department of Biochemistry, University of Calabar, Nigeria.3). Comparative analysis of nutritional and anti-nutritional contents of some varieties of mango in Kaduna metropolis, Nigeria. Advance Journal of Food Science and Technology, 5, 387-391., Barbara Stadlmayr, U Ruth Charrondiere, Victor N Enujiugha, Romaric G Bayili, Etel G Fagbohoun, Babacar Samb, Paulina Addy,Ingrid Barikmo, Fatimata Ouattara, Arne Oshaug, Isaac Akinyele, George Amponsah, Annor, Kennedy Bomfeh, Henrietta Ene-Obong, Ifeyironwa Francisca Smith, Ismael Thiam, Barbara Burlingame Onyenweaku, E. O., Ene-Obong, H. N., Williams, I. O. (2016).Nutrient quality of Nigerian egg species, raw and boiled. Unpublished data, Human Nutrition Unit, Department of Biochemistry, University of Calabar, Nigeria.2 West African Food Composition Table FAO Rome, Onyenweaku, E. O., Ene-Obong, H. N., Williams, I. O. (2016).Nutrient quality of Nigerian egg species, raw and boiled. Unpublished data, Human Nutrition Unit, Department of Biochemistry, University of Calabar, Nigeria.2, Oguntona, E. B., Akinyele, I. O., eds. (Ehigiator F. A. R., Oterai E. A. (Onyenweaku, E. O., Ene-Obong, H. N., Williams, I. O. (2016).Nutrient quality of Nigerian egg species, raw and boiled. Unpublished data, Human Nutrition Unit, Department of Biochemistry, University of Calabar, Nigeria.2). Chemical composition and amino acid profile of a Caridean prawn (Macrobrachium vollenhovenii) from Ovia River and tropical periwinkle (Tympanotonus fuscatus) from Benin River, Edo State, Nigeria. IJRRAS, 11 (1), 162-167.5). Nutrient composition of commonly eaten foods in Nigeria - Raw, processed and prepared. Ibadan, Nigeria: Food Basket Foundation Publication Series (ISBN 987-31106-3-2), Adeyemo S.M. and Onilude A.A.(Onyenweaku, E. O., Ene-Obong, H. N., Williams, I. O. (2016).Nutrient quality of Nigerian egg species, raw and boiled. Unpublished data, Human Nutrition Unit, Department of Biochemistry, University of Calabar, Nigeria.3) Enzymatic Reduction of Anti-nutritional Factors in Fermenting Soybeans by Lactobacillus plantarum Isolates from Fermenting Cereals. Nigerian Food Journal Volume 31, Issue 2, Onyenweaku, E. O., Ene-Obong, H. N., Williams, I. O. (2016).Nutrient quality of Nigerian egg species, raw and boiled. Unpublished data, Human Nutrition Unit, Department of Biochemistry, University of Calabar, Nigeria.3, Pages 84–90 p., https://fdc.nal.usda.gov/